I would have to say one of the most delicious foods to me is fresh, warm, homemade bread. Nothing you can buy compares. I made a batch of these rolls yesterday to include in a meal I delivered to a friend who just had her fourth baby. I had plenty to give to her, our next door neighbor and save a few for ourselves. They were delicious and easy to make. And my house smelled heavenly.
Ingredients
1/2 cup shortening
1/4 cup sugar
2 teaspoons salt
1-1/2 cups boiling water
2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
3 eggs
6-3/4 to 7-1/4 cups all-purpose flour
1/4 cup butter, melted
Directions
In a large bowl, combine the shortening, sugar and salt. Stir in boiling water. Cool to 110°-115°. Dissolve yeast in warm water. Add yeast mixture, eggs and 3 cups flour to shortening mixture; mix well. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 90 minutes.
Punch dough down; turn onto a lightly floured surface. Roll dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Fold circles in half; press edges to seal. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise until doubled, about 45-60 minutes.
Bake at 400° for 10-12 minutes or until golden brown. Remove to wire racks. Brush with butter. Serve warm. Yield: 3 dozen.
Note: anytime bread dough needs to rise I always set my oven to 145 degrees and let it heat for about 15 minutes. Then I turn the oven off and let the dough rise in the oven. Portland is not known for its warm climate so this is always effective.
Oh my stars!!! These WERE heavenly. Your meal was out of this world. I even video taped your food. It was that amazing. It’s a meal I’ll never forget. Will you be sharing the pot roast/ mashed potato/ carrots/ strawberry shortcake with whip cream recipe?? The roast just melted in my mouth… and the potato, well, I just couldn’t stop eating it. The dessert- are you kidding me??!?!?!? The strawberry syrup & the cake & the whip… I just don’t know how you whip up so many delicious items in one day? Well, all that is to say, I so appreciate you and the blessing on our family. May the Lord give back to you ten-fold for the love you pour out onto so many people!
Oh Alice you are SO very nice!!! So glad you enjoyed your meal. I will just tell you what I did for the roast. I seasoned it (chuck roast) with salt and pepper, heated 2 tablespoons of olive oil in a pan set on medium high and seared it on all sides. I cut up carrots and put them in the bottom of the crock pot. Topped the roast with onion soup mix and water (recipe on back of Lipton Onion Soup Mix). I cooked it on low for 8 hours.
For the garlic mashed potatoes: quarter red potatoes and put them in large saucepan. Cover with water and heat to boiling. Continue boiling until potatoes are tender… about 20 minutes. In a small skillet, melt 1/4 cup (1 stick) butter. Add 4 cloves of freshly pressed garlic and saute about a minute being careful to not let garlic brown. Mash potatoes with hand masher then add garlic butter, 1/2 cup milk and season with kosher salt and pepper.
The strawberries I just cleaned, sliced and added 1/4 cup sugar. Then let sit on counter for about an hour to macerate (creates the syrup).
For the whipped cream I just whipped on full speed a pint of heavy whipping cream, 1/3 cup powdered sugar and 1 teaspoon vanilla extract until it becomes whipped cream.
I will put up the recipe for the shortcakes though. I really love those!!