Wednesday, January 14, 2009

Yeast Rolls

Yeast Rolls

These rolls take a while to make because they have to rise so start early. :)

These are my favorite rolls EVER. They are so soft and just melt in your mouth.

1 cup shortening 3 packages yeast (dry)

3/4 cup sugar 1 cup warm water

1 cup boiling water 3 cups of wheat flour

1 tsp sea salt 2 cups of plain white flour

2 whole eggs

Cream shorting and sugar. Add boiling water and mix until shortening melts. Add salt and eggs one at a time, beating well after each. Add yeast which has been dissolved in the warm water.

Add flour 1/2 cup at a time, no need to sift. Use mixer until dough is thick and then finish mixing by hand.

Place dough in a large greased bowl. Cover and refrigerate for an hour or as long as you want. When your ready to use, take it out and punch it down on floured surface. Kneed on the floured surface about 10 times.

Roll out the dough into 1 1/2 inch balls. Place 3 balls in each greased muffin pan section (yes, 3 balls in one section) and brush top with melted butter.

Let rise for 1 hour and bake at 450 degrees until brown. (5 minutes)

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