This Jordan family tradition made it's way to our Stewart family table this Thanksgiving, and I think it's here to stay! Thanks for the recipe, Bobby and Kali!
2 cups warm water
1/2 cup sugar
1 package yeast (2 1/4 tsp)
2 eggs, beaten
4 Tbsp shortening, melted and cooled
3 cups flour
1 Tbsp salt
4 cups flour
1 cube butter
Combine water, sugar, and yeast. Add eggs and first 3 cups of flour; mix. Stir in shortening, salt, and remaining 4 cups of flour. Knead until elastic, then cover and let rise 1 hour or until doubled.
Melt butter and divide between 2 bundt pans. Roll dough to 1/2" thick. Cut out with 2" diameter circle cookie cutter. Place rolls upright in pans. Let rise two hours. Bake at 400* for 20 minutes.
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