Georgene’s Fluffy Rolls

Name: Georgene's Fluffy Rolls
Total time: PT0D0H0M
Yield: makes ABOUT 2 1/2 DOZEN
Ingredients: 1 1 ⁄ 4 cups milk; 3 ⁄ 4 cup sugar; 1 tsp. salt; 1 (7-gram) packet active dry yeast; 2 eggs, lightly beaten; 4 cups flour; 3 ⁄ 4 cup butter, melted; 1 ⁄ 4 cup vegetable shortening

Serves
makes ABOUT 2 1/2 DOZEN

BEN FINK

These light and buttery rolls are named after Georgene Hall, a cook near Memphis, who perfected them in the early 50's. This is the perfect example of a recipe that still is delicious even with the test of time.

Ingredients

1 ¹⁄₄ cups milk
³⁄₄ cup sugar
1 tsp. salt
1 (7-gram) packet active dry yeast
2 eggs, lightly beaten
4 cups flour
³⁄₄ cup butter, melted
¹⁄₄ cup vegetable shortening

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Instructions

Step 1

Combine milk, shortening, sugar, and salt in a saucepan and cook, stirring, over medium heat until sugar dissolves. Remove from heat; set aside to cool.

Step 2

Dissolve yeast in 1⁄4 cup lukewarm water in a large bowl; set aside until foamy, about 10 minutes.

Step 3

Pour milk mixture into yeast. Stir in eggs and gradually add flour. Stir with a wooden spoon until dough gets stiff, then use your hands (dough will be sticky, so grease your hands with a little butter). Brush a small amount of butter on the inside of a large bowl and on one side of a sheet of waxed paper. Place dough in bowl, cover with buttered wax paper, and lay a damp dishcloth on top. Set aside to rise until doubled in bulk, at least 3 hours.

Step 4

Turn out dough onto a lightly floured surface. Knead until elastic, then roll out to 1⁄2" thickness. Cut dough with a 3" biscuit cutter, dip each round into melted butter, and fold in half. Line up, round edges up, sides touching, on a cookie sheet. Cover as in step 3, and set aside to rise, at least 2 1⁄2 hours.

Step 5

Preheat oven to 350°. Bake until golden, about 15 minutes. Serve warm.

Combine milk, shortening, sugar, and salt in a saucepan and cook, stirring, over medium heat until sugar dissolves. Remove from heat; set aside to cool.
Dissolve yeast in 1⁄4 cup lukewarm water in a large bowl; set aside until foamy, about 10 minutes.
Pour milk mixture into yeast. Stir in eggs and gradually add flour. Stir with a wooden spoon until dough gets stiff, then use your hands (dough will be sticky, so grease your hands with a little butter). Brush a small amount of butter on the inside of a large bowl and on one side of a sheet of waxed paper. Place dough in bowl, cover with buttered wax paper, and lay a damp dishcloth on top. Set aside to rise until doubled in bulk, at least 3 hours.
Turn out dough onto a lightly floured surface. Knead until elastic, then roll out to 1⁄2" thickness. Cut dough with a 3" biscuit cutter, dip each round into melted butter, and fold in half. Line up, round edges up, sides touching, on a cookie sheet. Cover as in step 3, and set aside to rise, at least 2 1⁄2 hours.
Preheat oven to 350°. Bake until golden, about 15 minutes. Serve warm.