Easiest Yeast Rolls Ever!!
This recipe makes one dozen rolls.
These are OLD-FASHIONED rolls, like the Parker House rolls of the 1950s. I found this Recipe years ago and I LOVE Them!!
I am trying to upload a pic I just took of them but so far no luck but will keep trying
How to Make Easiest Yeast Rolls Ever!!
- 1Into a large bowl, put the sugar, shortening and the cup of HOT water from the tap. Stir it with a spoon until the sugar has dissolved. The shortening will soften, but it won't melt. This will only take a few minutes.
Once the water has become warm (not hot) add the yeast to this mixture, and stir until the yeast has turned the water a creamy color -- usually, about 4 minutes.
- 2Add the egg, salt and flour. Stir it all together with a wooden spoon. Once everything is incorporated, I stir it all vigorously to make sure that the softened shortening gets distributed fully throughout the (very very very soft dough.)
Put the bowl in a warm place and let it double in bulk. How long will this take? Depends on the heat of your kitchen, of course. If it's summer, I just put it on the counter. If it's winter, I put it near my oven so it will feel just a tad of the heat.
- 3Once they have doubled, then you'll spoon the dough into a muffin tin that has been sprayed with cooking spray. YES, you just spoon the dough into the holes. I fill the holes nearly to the top, and this recipe makes one dozen rolls.
It will feel odd spooning dough into your muffin tin. You'll think: this dough is too soft to make bread! But.. just continue following these directions, okay? There's no kneading of any kind.
- 4Let the rolls rise until they have nearly doubled in size -- they will mound up on the top of your muffin tin.
Preheat your oven to 425 degrees then bake the rolls for 8 -- 10 minutes. You'll know they're done when the tops are a golden brown.
And I brush Extra Butter on the Tops and YUMMY!!!!