Yeast Rolls

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.

Cook’s Notes:
– 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.