Time 1h5m Yield 2-1/2 dozen. Number Of Ingredients 8 Steps:
In a small bowl, dissolve yeast in warm water. Meanwhile, in a large bowl, combine the boiling water, shortening, sugar and salt. Allow to stand 3 to 4 minutes or until shortening is melted and sugar is dissolved. Add the yeast mixture and eggs and mix well. Add 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough (do not knead). , Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. Turn dough onto a floured surface. Form a 2-1/2-in. ball. Roll into a 5-in. rope; shape into a knot. Repeat with remaining dough. , Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown.
Time 45m Yield 3 dozen. Number Of Ingredients 8 Steps:
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 3 cups flour. Beat on medium speed until mixture has a spongy texture. Let stand for 10 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 3 portions. Let rest for 5 minutes. Divide each portion into 36 pieces. Shape each piece into a ball; place 3 balls in each greased muffin cup., Cover and let rise until almost doubled, about 30 minutes. Bake at 375° until golden brown, 12-15 minutes. Remove from pans to wire racks. Serve warm.
Number Of Ingredients 22 Steps:
To make the filling, combine the ingredients for the ground pork together. Marinate at least 10 minutes. In the meantime, shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice. Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the pork and stir-fry until no longer pink, about 2-3 minutes. Drain the fat and turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you’re ready to wrap (see photos for instructions on how to wrap). IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25" diameter. Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool. NOTE: To fry frozen egg rolls, do not defrost the egg rolls - just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.
Time 45m Yield 36 Number Of Ingredients 8 Steps:
In a large mixing bowl, dissolve yeast in water. Add sugar, salt, shortening, egg, milk and 3 cups flour. Stir until mixture has a spongy texture. Let rest for 10 minutes. Mix in enough of the remaining flour to form a soft dough. Turn out onto a lightly floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down. Turn out onto a lightly floured surface and divide in thirds. Let rest for 5 minutes. Greased 36 muffin cups. Divide each third of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth surface. Arrange three balls, smooth side up, in each muffin cup. Cover and let rise until almost doubled, about 30 minutes. Bake at 375 degrees F for 12-15 minutes or until golden brown.
Time 20m Yield 6-10 serving(s) Number Of Ingredients 7 Steps:
Grind ingredients together. Place in hollowed out hot dog rolls. Wrap each in foil. Heat 5-10 minutes in 300°F oven.
Time 1h Yield 36 serving(s) Number Of Ingredients 8 Steps:
Add the butter, ½ cup of water, sugar and salt to the milk. Let cool. Soften the yeast in the 1/3 cup of warm water (110 degrees) until it is foaming and then add to the first mixture. Add the sifted flour. Knead to form a good firm dough. Knead 5 minutes more. Put in a warm place, out in the hot sun or at the back of your stove when the oven has been on. (For this recipe the yeast itself needs to be at a temperature of 88 degrees.) After 15 minutes have elapsed, punch down the dough and form into rolls. Place on a shallow, greased baking pan and let rise in the same warm spot as before until the rolls have doubled in size. Bake in a preheated 400º oven 15 to 20 minutes.
More about “mothers rolls recipes”
Time 45m Yield 36 Number Of Ingredients 8 Steps:
In a large mixing bowl, dissolve yeast in water. Add sugar, salt, shortening, egg, milk and 3 cups flour. Stir until mixture has a spongy texture. Let rest for 10 minutes. Mix in enough of the remaining flour to form a soft dough. Turn out onto a lightly floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down. Turn out onto a lightly floured surface and divide in thirds. Let rest for 5 minutes. Greased 36 muffin cups. Divide each third of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth surface. Arrange three balls, smooth side up, in each muffin cup. Cover and let rise until almost doubled, about 30 minutes. Bake at 375 degrees F for 12-15 minutes or until golden brown.
