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Foolproof yeast rolls


  • Author: Junior League of Augusta
  • Yield: 48 1x

Ingredients

Scale
  • 1 cup of Crisco (or other vegetable shortening)
  • 1 cup of sugar
  • 1 tablespoon of salt
  • 1 cup of boiling water
  • 2 envelopes of dry yeast
  • 1 cup of warm (105115 degrees) water
  • 4 eggs, beaten
  • 6 cups of all-purpose flour
  • 1 cup or so of extra flour (for surfaces)

Instructions

  1. Mix the shortening, sugar, and salt in a large bowl. Add boiling water and stir until shortening melts.
  2. Proof both packets of yeast in the cup of warm water for five minutes or until foamy.
  3. Stir proofed yeast and beaten eggs into shortening and mix well.
  4. Add the flour, one cup at a time, until a stiff dough forms. Cover and chill for at least 12 hours (the dough will rise in the fridge).
  5. Remove dough from fridge and let stand for at least three hours before baking.
  6. Sprinkle flour on a clean surface and knead dough several times. Form rolls using directions below.**
  7. Let rise for 3 hours.
  8. Preheat oven to 400 degrees. Bake for 12-15 minutes until golden brown.

**Option A: Roll out dough to 1/2 inch thickness. Cut rolls with 2 inch biscuit cutter. Arrange on baking sheet.

Option B: Grease two 9×13 pans. Roll out dough to 1/2 inch thickness. Cut dough into 24 squares. Fold each square corner under to form a ball. Arrange rolls 3 down by 4 across in each 9×13 pan.