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A stellar recipe that will become your favorite for holidays and everyday! Made with an electric mixer—no bread machine required!
Put Crisco, salt and sugar in a mixing bowl. Add 2 cups boiling water. Let the mixture cool to 100 F. (Check with an instant read thermometer.)
In a small bowl mix yeast with 1/2 cup warm water (no hotter than 110 F.) When yeast and water are well-mixed, add it into the cooled Crisco mixture.
Add eggs and flour and beat with an electric mixer. Beat for 5 minutes or so; the more beating the better.
Place dough into another large bowl, spray it lightly with oil and cover with a wet cloth or plastic wrap. Place in the refrigerator for at least 6 hours or overnight.
Dust a pastry sheet or counter with flour. Put dough onto the surface. Roll dough 1/2″ thick and then cut it with a biscuit cutter or shape into round balls by hand. If dough is too sticky, add flour as needed, to make a soft dough that’s easily handled.
Place dough in a baking pan (see note *), leaving a space around each piece of dough. Brush the tops of the rolls with melted butter. Let them rise until doubled in size, 1 to 2 hours. At the end of the rising time, preheat oven to 400 F.
Bake rolls at 400 F for 10 to 15 minutes until rolls are nicely browned and done in the middle.
- 1 package of yeast equals 1/4 ounce which equals 2 1/4 teaspoons.
- This is such a great recipe that can be made ahead of time, left in the refrigerator and then baked the next day!
* I use two 9″ x 13″ baking dishes and place 12 to 15 rolls in each or use several smaller round pans.
Recipe Shared By Dinah Agnew and Dorothy Spivey, Shelbyville, TN.
Chocolate zucchini bread loaded with chocolate chunks and drizzled with an orange-infused chocolate glaze.
These beauties are nutrient-dense, full of healthy fats, protein and antioxidants. And not to mention, with staying power to keep you fueled well until lunchtime. Be sure you don’t skip the cinnamon in these muffins. Not only does cinnamon have several wonderful health-related effects on the body, but it is magic when paired with blueberries.
I will admit that I adore traditional banana nut bread, but I always feel as though there is something missing. In this recipe, I added cinnamon and nutmeg to provide a warmth and depth of flavor that cannot be achieved any other way. For those of you who say, “I do not like bananas,” you should still give this recipe a try. My husband said that it reminded him of carrot cake!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!