Grandma Lee's Party Rolls
JoEllen Fortenberry Ford
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
- 2 Tbsp
- active dry yeast or yeast cake
- 1/4 c
- warm (to the wrist) water
- 1-1/4 tsp
- 2 Tbsp
- 1 c
- boiling water
- 2 large
- eggs, beaten
- 3 c
- white all prpose flour, not bread flour
- 1/4 c
- crisco shortening
How to Make Grandma Lee's Party Rolls
- 1Put 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.
- 2Place in a Large Greased Bowl. Cover with a plate. Refrigerate overnight (4 to 12 hours) until dough TREBLES in bulk.
- 3Remove 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.
- 4Let 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.