Submitted by Jan Lee, Battlefield, Mo.
2 C warm water
2 packages dry yeast
6 1/2 C all-purpose white flour
1 tsp salt
1/2 C melted shortening or oil
1/2 C white sugar
Dissolve 2 packages of yeast in 2 C warm water in a mixing bowl. Let stand until yeast dissolves. Add 2 C flour, 1/2 C sugar and 1 tsp salt. Beat with mixer for 2 minutes. Add melted shortening and eggs. Beat 2 minutes. Slowly add 4 1/2 C flour and mix well. Let mixture rise in a warm place, undisturbed, until double in size. Punch down and make into rolls. Let rolls rise for about one hour in a warm spot, undisturbed. Bake for about 30 minutes or until golden brown in a 350-degree oven. Gently rub tops with butter.
I was the cook manager for my district for .31 years….the rolls were the best, too bad it was only on holidays, loved making them , kids, parents and grandparents doubled the line on those special days…so good, so much fun !
How many rolls should I be aiming to make with this recipe?
I am not positive, but it appears to be 42 or more, depending how large you make them. I am sure you could freeze them after baking and then just reheat when needed.
So delicious and light, easy to make, a real family pleaser! Thank you for this keeper of a recipe!
Was your dough sticky?
Why does it say 6 1/2 cups flour in the ingredients list but 4 1/2 cups in the actual directions?
2 cups of flour are mixed with the sugar and salt at the beginning before adding the melted shortening and eggs.
Looks like you missed earlier step…. Add 2 C flour, 1/2 C sugar and 1 tsp salt.
Flour is split into 2 separate steps.
That’s quite a bit of yeast and flour. How many rolls does this make please? Thank you.
Jenn, I checked with our editor and we do not have the quantities that this recipe makes as it wasn’t provided to us at the time. Sorry about that.
If you read the first few lines of the recipe, you add 2C flour with sugar, salt and yeast mixture. Beat for a couple of minutes and then add remaining flour….
After the dough has risen and rolls are made, how long can they set before baking?
I bake, but not the author of this recipe…. it states an hour to set before baking, however, if you need to wait, I’d refrigerate them after rolling, covered, then take them out and let them come to room temp, then count the hour. Most yeast breads rise twice before baking, the first after mixing, then when in the pan.
How do you make the roll…..roll it into a ball on the cookie sheet?
I roll my dough balls on the counter, then transfer to baking sheet.
WHAT TYPE OF YEAST DID YOU USE? THE RAPID?
The recipe does not state rapid rise, so I would use regular yeast.
Can you freeze the dough, than let them thaw and rise ?
I made these today and the recipe made 2 1/2 dozen rolls.
My dough was sticky. Is that normal?