These rolls come from my maternal grandmother. She and her sister ROCKED the roll world. I remember feasting at holidays on her 2 layered German rolls…. oh yum!! Due to this heritage, I have been trying very hard over the years to master breads. This particular recipe is AWESOME for hamburger buns!!! Not too sweet and hearty for the task. This recipe is also great for a beginner because using hot tap water keeps you from killing the yeast. You really can’t mess these babies up 😉
2 cups warm water (120*, hot tap water is just the right temp)
2 pkg dry yeast (4-1/2 teaspoon if you use yeast from the jar or bulk)
1/3 cup granulated sugar
2 cup flour (I like using bread flour for breads, but AP is fine!)
Beat these things for 2 minutes on medium with mixer, or whisk really hard by hand.
1/3 cup soft shortening/softened butter
Blend these things well. Put on your dough hook and slowly add all you can of 4 1/2 cups sifted flour. The dough will be ready when it pulls completely away from the wall of the mixer and is one huge ball on the hook.
If you don’t have a stand mixer, that is ok!! My grandmother used a wooden spoon or her hands to add the flour.
The trick to rising dough is keeping it a bit tacky that first rise, rolling the dough in a bit of oil to keep it moist.
This dough needs 20 min rest, then form into whatever shape you desire, then let double in size before baking in pre-heated oven 375* for 20-30 minutes depending on the size of the roll.
Roll into balls, place 1″ apart in pan, they will be touching by the time you bake, brown tops/soft interior