JoEllen Fortenberry Ford Recipe

Grandma Lee's Party Rolls

By JoEllen Fortenberry Ford JoEllen1946


Recipe Rating:
 47 Ratings
Serves:
One large pan of rolls
Prep Time:
Cook Time:
Cooking Method:
Bake

JoEllen's Story

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
Kitchen Crew

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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


  • Comments

  • 1-5 of 601
  • user
    Nancy J. Patrykus Finnjin - Mar 15, 2012
    GREAT recipe..love the history behind it.
    Hope you post more.... a picture would be nice........
    Hugs, nancy
  • user
    Nancy J. Patrykus Finnjin - Mar 15, 2012
    I know you don't mean 51/2 flour
    or ..................21/2 salt ....

    Go back to recipe and EDIT the ingredients
    then 5-1/2cups flour
    and 2-1/2 tsp salt be sure to hit...done editing
    Hugs, Nancy

    my finger slips all the time also!! LOL
  • user
    JoEllen Fortenberry Ford JoEllen1946 - Mar 15, 2012
    Thank you so much for the help! You are a good editor!
  • user
    Nancy J. Patrykus Finnjin - Mar 15, 2012
    I shared a photo of this recipe.
    View photo
  • user
    Nancy J. Patrykus Finnjin - Mar 15, 2012
    any time...
    Many of our JAP sisters, edit,
    and help me all the time.
    I have shared a picture for you..
    AND! Thanks for all your wonderful commits on my recipes...
    My head is beginning to swell!!! TEE HEE...Nancy