Recipe: Ryan's Steakhouse Yeast Rolls

I hope this is the recipe that we were both looking for. I haven't tried it yet but I will soon. Hugs, leslie

RYAN'S YEAST ROLLS

4 tablespoons butter or margarine, room temperature
1/3 cup shortening
3/4 cup + 1 tablespoon granulated sugar
3 large eggs
4 packets (1/4 oz. size) active dry yeast
1/2 cup lukewarm water
7 1/2 cups all-purpose flour
1 tablespoon salt
1 1/4 cups milk
Melted butter or margarine (for brushing tops of baked rolls)

Cream margarine and shortening with sugar until light. Add eggs slowly, blending well between each addition; set aside.

Dissolve yeast in 1/2 cup lukewarm water (110 degrees F - be sure that water is not too hot); set aside.

Sift together flour and salt. Add half of flour and half of milk to the shortening-sugar mixture. Add dissolved yeast. Add remainder of milk and flour to make a soft dough. Cover dough; let rest for 10 minutes.

Turn dough out onto a lightly floured surface and knead for 8 to 10 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl large enough to hold dough when doubled in size, turning once to grease the surface. Cover; let rise in a warm place (90 degrees F) until double in size (about 2 hours).

Fold dough over from 4 sides to knead lightly. Let rise again until double in size. Turn dough out onto a lightly floured surface and shape as desired.

TO MAKE CLOVERLEAF ROLLS:
Shape dough into small balls. Three balls should half-fill a greased muffin pan. Brush with melted margarine or butter. Let rise in warm place (90 degrees F) until double in size (about 25 to 30 minutes). Do not let rolls "over-rise".

Bake in a preheated 350 degree F oven until both the top and bottom of rolls are golden brown, about 10 to 12 minutes. Remove from oven and brush top of rolls with melted margarine.

Source: Home Cookin 3.9 Chapter: Copy Cat