Grandma Nash's Hot Rolls
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- 2 1/2 c
- very warm water
- 2 Tbsp
- (or 2 packets) active dry yeast
- 1/2 c
- 1 Tbsp
- (heaping) of salt
- 3/4 c
- 7 - 8 c
- all purpose flour (divided - 3 c initially, then 4 - 5 later)
1In a large mixing bowl, dissolve yeast in the warm water. Add sugar, salt, shortening & 3 cups of flour. Mix until pancake batter consistency (it will look chunky, because the Crisco will not be completely melted). Cover with plastic wrap & set on top of pan ½ filled with hot (not boiling) water. Cover with towel & let rise until double in a warm area (about 30 - 45 minutes).
2When doubled, stir in remaining flour & knead until smooth & elastic. Dough will be soft & slightly sticky. Divide into 24 parts & form balls of dough. Place in two 9X13 pans, cover again with plastic wrap and a towel, let rise an additional 30 to 45 minutes or until doubled.
3Bake in a preheated 375 degrees oven for 25 minutes, or until golden brown. Brush with melted butter or margarine.