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

2 eggs


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.


  1. 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 !

    • 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.

    • 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.

  2. 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….

    • 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.


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