Yeast Rolls
- 1 cup Crisco
- 1 Tablespoon Salt
- 1/2 cups Sugar
- 2 cups Boiling Water
- 2 packages Active Dry Yeast (1/4 Ounce Each)
- 1/2 cups Warm Water
- 2 whole Eggs, Beaten
- 7 cups All-purpose Flour
- Extra Flour To Dust While Shaping
- 1/4 cups Unsalted Butter, melted
- Put Crisco, salt and sugar in a mixing bowl. Add 2 cups boiling water. Let the mixture cool to 100 F. (Check with an instant read thermometer.)
- In a small bowl mix yeast with 1/2 cup warm water (no hotter than 110 F.) When yeast and water are well-mixed, add it into the cooled Crisco mixture.
- Add eggs and flour and beat with an electric mixer. Beat for 5 minutes or so; the more beating the better.
- Place dough into another large bowl, spray it lightly with oil and cover with a wet cloth or plastic wrap. Place in the refrigerator for at least 6 hours or overnight.
- Dust a pastry sheet or counter with flour. Put dough onto the surface. Roll dough 1/2" thick and then cut it with a biscuit cutter or shape into round balls by hand. If dough is too sticky, add flour as needed, to make a soft dough that's easily handled.
- Place dough in a baking pan (see note *), leaving a space around each piece of dough. Brush the tops of the rolls with melted butter. Let them rise until doubled in size, 1 to 2 hours. At the end of the rising time, preheat oven to 400 F.
- Bake rolls at 400 F for 10 to 15 minutes until rolls are nicely browned and done in the middle.
- Cook's Notes:
- - 1 package of yeast equals 1/4 ounce which equals 2 1/4 teaspoons.
- - This is such a great recipe that can be made ahead of time, left in the refrigerator and then baked the next day!
- * I use two 9" x 13" baking dishes and place 12 to 15 rolls in each or use several smaller round pans.
- Recipe Shared By Dinah Agnew and Dorothy Spivey, Shelbyville, TN.
crisco, salt, sugar, boiling water, yeast, water, eggs, allpurpose, extra flour, ubc
Taken from tastykitchen.com/recipes/breads/yeast-rolls/ (may not work)