Out of this world rolls

Yield: 30 Servings

Measure Ingredient
2 packs Active dry yeast
1¼ cup Warm water
3 Eggs, well beaten
4½ cup Unsifted flour may need more
½ cup Shortening
½ cup Sugar
2 teaspoons Salt
Butter or margarine

Dissolve yeast in ¼ cup warm water. Let stand 10 minutes. Combine dissolved yeast, eggs, 2½ cups flour, 1 cup warm water, shortening, sugar, salt in a large mixer bowl. Beat until smooth at medium speed, scraping sides of bowl, for 2 minutes. With wooden spoon, stir in remaining flour to make soft dough.

(You can use up to 5 cups flour in all.) cover. Let rise until double in bulk, about 1 hour. Punch down, refrigerate overnight.

Three hours before baking roll out as desired. For dinner rolls, divide dough in half. Roll each dough half into a ½ inch thick rectangle. Spread with butter. Starting with long side, roll up jelly-roll style. Cut 1 inch slices. Place in greased muffin pan cups, open side down. cover. Let rise 3 hours until doubled. Bake in 400~ oven 12 to 15 minutes.

VARIATIONS

Orange Rolls ½ c butter or margarine, melted ½ c sugar grated rind of 1 orange powdered sugar mixed with milk for icing Roll out dough as indicated for dinner rolls. Combine ingredients and spread on dough instead of butter.

Bake. Frost with icing while hot.

Garlic Parmesan Rolls garlic salt grated parmesan cheese Follow basic recipe up to taking dough from refrigerator. Pinch off small pieces, roll between hands to form slender sticks. Place on greased baking sheets. Shake lightly with garlic salt, heavily with parmesan. Let rise until not quite doubled. Bake at 400~ 12 to 15 minutes.

*This recipe looked like it had been used a lot.

Similar recipes