School House Rolls

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You’ll Need:

½ cup of powdered milk.
2 packages of active yeast.
½ cup of sugar.
½ cup of shortening.
1 ½ cups of warm water.
4 cups of all purpose flour.
1 ¼ tsps of salt.

How to:

In a small bowl, mix together the yeast, ½ cup of water and ½ of salt and let dissolve.
In a stand mixer, put all the dry ingredients together add the shortening and blend on low.
Add the yeast mixture and remaining water and blend until well combined.
On a floured surface, place the dough and knead for a couple of minutes. Form into a ball then place the dough in a greased bowl. Cover the bowl and let the dough rise to double.
Knead the dough again for a couple of minutes and divide it in half.
Roll out each half to ½ inch thick then cut with a biscuit cutter.
Place the biscuits in a greased baking sheet and let rise to double again.
In a preheated oven to 375 degrees, bake the rolls until golden brown on top, you can brush with melted butter

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