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 Tbspactive dry yeast or yeast cake
1/4 cwarm (to the wrist) water
1 cboiling water
2 largeeggs, beaten
3 cwhite all purpose flour, not bread flour
1/4 cCrisco shortening
How to Make Grandma Lee's Party Rolls
- 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.
- Place in a large greased bowl. Cover with a plate. Refrigerate overnight (4 to 12 hours) until dough TRIPLES 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 inches 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 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.