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You will look a long time, before you find a better roll recipe than this one!
I usually Double this recipe, and freeze several pans.
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~ MY ROLLS ~ So Tender & Flaky
Ingredients
Scale
2 packages (1/4 ounce each) Active Dry Yeast
1 cup warm water
1 cup boiling water
1 cup shortening or butter 3/4 cup sugar
1-1/2 teaspoonS salt
2 eggs, beaten
7–1/2 to 8 cups all purpose flour
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Instructions
In a small bowl, dissolve yeast in warm water. Meanwhile, in a large mixing bowl, combine boiling water, shortening, sugar and salt. Allow to stand 3-4 minutes or until shortening is melted and sugar is dissolved. Add the yeast mixture and eggs; mix well.
Add 2 cups of four; beat until smooth. Add enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight. When ready to use, roll out and shape dough. Place rolls in pans, or greased cookie sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 degrees for 20-25 minutes or until they are golden brown. YIELD: 2 -1/2 dozen.
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When I make these rolls, I often do it in one day. I skip the refrigerating overnight. Simply add enough extra flour, to make a SOFT…..non-sticky dough. They still are fabulous. Make sure you let the dough raise until generously double. Then place shaped rolls (I make crescent style)….on your greased cookie sheets. Let raise again until double, before baking.
INGREDIENTS:
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2 packages (1/4 ounce each) Active Dry Yeast
1 cup warm water
1 cup boiling water
1 cup shortening or butter 3/4 cup sugar
1-1/2 teaspoonS salt
2 eggs, beaten
7-1/2 to 8 cups all purpose flour
* DIRECTIONS:
In a small bowl, dissolve yeast in warm water. Meanwhile, in a large mixing bowl, combine boiling water, shortening, sugar and salt. Allow to stand 3-4 minutes or until shortening is melted and sugar is dissolved. Add the yeast mixture and eggs; mix well.
Add 2 cups of four; beat until smooth. Add enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight. When ready to use, roll out and shape dough. Place rolls in pans, or greased cookie sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 degrees for 20-25 minutes or until they are golden brown. YIELD: 2 -1/2 dozen.
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When I make these rolls, I often do it in one day. I skip the refrigerating overnight. Simply add enough extra flour, to make a SOFT…..non-sticky dough. They still are fabulous. Make sure you let the dough raise until generously double. Then place shaped rolls (I make crescent style)….on your greased cookie sheets. Let raise again until double, before baking.
by Get Off Your Butt and BAKE
These look yummy! When you freeze them do you bake and then freeze them or do you freeze them before baking. Can’t wait to try these. Thanks for the recipe.
Hi Marcia, I bake the rolls first.
When the rolls are done, I brush them with butter…. take them off the cookie sheet and put them on a clean towel.
When the rolls are cool, I arrange them back on the cookie sheet. Cover twice with Saran wrap and once with a heavy duty
foil. FREEZE. When you want to serve them, remove the saran wrap layer, and lightly lay the foil over the frozen rolls.
Let them thaw. Heat the rolls in a 250 oven until nice and warm.
Jonna