grandma lee's party rolls

★★★★☆ 47 Reviews
JoEllen1946 avatar
By JoEllen Fortenberry Ford
from Vallejo, CA

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

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.

— The Test Kitchen @kitchencrew
★★★★☆ 47 Reviews
serves One large pan of rolls
prep time 10 Hr
cook time 20 Min
method Bake

Ingredients For grandma lee's party rolls

  • 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 lg
    eggs, beaten
  • 3 c
    white all purpose flour, not bread flour
  • 1/4 c
    Crisco shortening

How To Make grandma lee's party rolls

  • 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 TRIPLES 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 inches 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 a warm place without drafts. Bake in a preheated oven at 425 degrees for 20 minutes until very lightly browned on top. Makes 2 to 4 dozen depending on the size you make. These rise very high and are seamless in the pan. They do not last on the table for more than an hour for a large family.
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