Recipe--Sandwich Rolls

Earlier this month, our missions team was getting together for our monthly planning meeting. I coordinated lunch for us, and decided on a theme of salads and breads. Mom made chicken salad, and I was put in charge of making rolls to serve them on.

I did some searching online and found this recipe. It turned out quite well! The rolls split very well the day after I made them. We appreciated their smaller size, but you could easily make them larger if you wanted to.

Sandwich Rolls

2 packages active dry yeast (I use about 2 tablespoons)

1 cup warm water (110 degrees to 115 degrees)

½ cup sugar

1 teaspoon salt

1 cup milk

½ cup shortening

3 eggs, beaten

6 cups unbleached flour

Soften yeast in warm water. Place sugar and salt in large mixing bowl. Set aside. Heat and stir milk and shortening until shortening melts (120 degrees F-130 degrees F). Add to mixing bowl along with eggs and yeast mixture. Stir in 1 cup of flour at a time to form a soft dough that can be kneaded.

Knead on a lightly floured surface until smooth and elastic. Place in a large greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn out onto a lightly floured surface. Shape into desired rolls or loaves.

Place on greased baking sheets or in bread pans. Cover and let rise until nearly doubled, about 30 minutes. Bake rolls at 375 degrees F for 15-18 minutes or until golden. Bake loaves at 375 degrees F for about 30 minutes or until bread tests done. Remove from pans and cool on wire racks. Makes 36 rolls. When the rolls have cooled, slice them in half horizontally to form sandwich rolls.