Grandma Lee's Party Rolls

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

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

The Cook

JoEllen Fortenberry Ford Recipe
x2
Full Flavored
Vallejo, CA (pop. 115,942)
JoEllen1946
Member Since Jun 2011
JoEllen's notes for this recipe:
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.
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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.

Directions

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.
Comments

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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

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