Grandma Lee's Party Rolls


JoEllen Fortenberry Ford Recipe

By JoEllen Fortenberry Ford JoEllen1946


Rating:
Serves:
One large pan of rolls
Prep Time:
Cook Time:
Method:
Bake
Comments:

I thought for months now about what was the first recipe I would share. It had to be the right one to honor my mom. This was my mother's best recipe and we love it beyond description. Not that we can make it as well! Soft, tender, high and luscious. It is worth the overnight rise, as it must rise slowly to be so light. Grandma Lee would be happy to share it.

Blue Ribbon Recipe

Notes from the Test Kitchen:
There's only one thing difficult about this recipe... being patient enough to let them rise! It's no wonder there's a party every time these rolls make an appearance.

Ingredients

2 Tbsp
active dry yeast or yeast cake
1/4 c
warm (to the wrist) water
1-1/4 tsp
salt
2 Tbsp
sugar
1 c
boiling water
2 large
eggs, beaten
3 c
white all prpose flour, not bread flour
1/4 c
crisco shortening

Directions Step-By-Step

1
Put yeast into 1/4 cup of warm water. Place shortening, salt and sugar in large mixing bowl. Pour boiling water over these, let stand until lukewarm, not hot! Add yeast/water mix. Beat in eggs. Stir in flour gradually using only enough to make a soft dough, barely past sticky stage to smooth. It will be very light dough! Beware of adding too much flour.
2
Place in a Large Greased Bowl. Cover with a plate. Refrigerate overnight (4 to 12 hours) until dough TREBLES in bulk.
3
Remove bowl from refrigerator. Gently punch down bread. Butter hands with soft butter. Pinch off small pieces of dough, shape into balls for four dozen small rolls or three inch balls For large rolls, place about two inchs apart on greased or sprayed oblong baking pan. Semi-flatten for biscuit shape. Brush lightly with melted butter on tops.
4
Let rolls rise two hours in warm place without drafts. Bake in preheated oven at 425 degrees for 20 minutes until very lightly browned on top. Makes 2 to 4 dozen depending on size you make. These rise very high and are seamless in the pan. They do not last on the table more than an hour for a large family.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Hashtags: #Breads, #dinner, #Rolls, #yeast


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604 Comments

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Zelda Hopkins Zelda51
Aug 17, 2015
Saved for later. Pinched
user
Renée G. ReneeCooks
Aug 17, 2015
Pinched - these sound like my mom's rolls. I strive to make good rolls the way she did...but mine are never as good. Can't wait to try Grandma Lee's version.
user
Aug 17, 2015 - Renée G. shared this recipe with discussion group: Help a Family, Friend, Neighbors, and Strangers in Need.
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Patricia Hunt peanutp
May 30, 2014
You said it Maggie... I have made these numerous times and they are so delish!
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Kourtney ford-burns kourt67
May 30, 2014
i love this recepie