monica's never fail rolls

Ingredients

• Servings: 6
• 2 cups milk, divided
• 10 tablespoons shortening
• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (110 degrees f/45 degrees c)
• 10 tablespoons white sugar
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1 1/2 cups all-purpose flour
• 1/2 cup margarine, melted

Recipe

Preparation Time: 45 mins Cook Time: 20 mins Ready Time: 6 hrs


• place 1 cup milk with shortening in a saucepan. stir constantly over medium heat until shortening melts. do not allow to boil. remove from heat and let cool slightly. in a small bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes.
• pour milk and margarine into a large bowl. add remaining cup of milk and dissolved yeast. in a separate bowl, sift together sugar, 4 cups flour, baking powder, baking soda and salt. gradually flour mixture to milk mixture, using a wire whisk or electric mixer. place uncovered bowl on stove. allow dough to rise 2 to 2 1/2 hours until doubled in bulk.
• stir remaining 1 1/2 cups flour into dough and mix well. turn dough out a lightly floured surface and divide in half. roll out until 1/8 inch thick. brush with melted margarine and cut with biscuit cutter . fold each roll in half and dip in melted margarine, place on greased cookie sheets. for immediate use continue to let rolls rise 2 hours or until doubled in bulk. refrigerate or freeze rolls if you do not plan to use at once.
• preheat oven to 425 degrees f (220 degrees c).
• bake in a preheated oven for 15 to 20 minutes until golden brown. when using frozen rolls, remove from freezer at least 4 hours before serving. when using refrigerated rolls, allow 3 hours for rolls to rise.