Grandma Lee's Party Rolls
|Collections:||Thanksgiving Table, Favorite Breads|
|Keywords:||Breads, dinner, Rolls, yeast|
|Serves:||One large pan of rolls|
|2 Tbsp||active dry yeast or yeast cake|
|1/4 c||warm (to the wrist) water|
|1 c||boiling water|
|2 lg||eggs, beaten|
|3 c||white all prpose flour, not bread flour|
|1/4 c||crisco shortening|
Pinched by cypennell, and 9,515 more.
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DirectionsPut 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.Place in a Large Greased Bowl. Cover with a plate. Refrigerate overnight (4 to 12 hours) until dough TREBLES in bulk.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.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.