Recipe: Fenton School Rolls (Detroit)

FENTON SCHOOL ROLLS

2 tablespoons yeast (about three 1/4-ounce packages)
2 teaspoons salt
2 1/2 cups warm water
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup nonfat powdered milk
7 cups flour, divided use
1/2 teaspoon vegetable oil
2 teaspoons shortening or nonstick cooking spray

Place the yeast and salt in a medium bowl. Add the warm water and let the yeast soften, about 1 minute.

In a large bowl combine the yeast mixture, sugar, vegetable oil and powdered milk. Add 3 cups of the flour and beat well. Gradually add the remaining flour to form a soft, smooth dough.

Lightly grease a large bowl with vegetable oil. Place the dough in the bowl and turn once to grease the surface. Cover with a clean kitchen towel or plastic wrap and let rise until dough doubles, about 1 1/2 to 2 hours.

Meanwhile, using shortening or nonstick cooking spray, grease or spray several baking sheets or muffin pans.

Punch the dough down, turn onto a lightly floured work surface and cut into desired shapes or form into rolls. Place on prepared baking sheets or in muffin cups. Cover and let the rolls rise until doubled, about 30 to 45 minutes.

Preheat the oven to 350 degrees F.

After the rolls have risen, bake for 20 minutes or until golden brown. Remove from oven and serve.

Makes 3 dozen rolls
Source: The Detroit Free Press, October 12, 1997