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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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These rolls take a while to make but are certainly worth the effort. My maternal grandmother made a double batch of these at each major holiday, and they were almost always gone before anything else! They're very tender and lightly sweet. Ingredients:
1 cup milk |
1 (.25 ounce) package active dry yeast |
1 1/4 cups warm water (110 degrees f/45 degrees c) |
1/2 cup shortening |
1/3 cup white sugar |
2 eggs, beaten |
6 cups self-rising flour |
2 tablespoons butter, melted |
Directions:
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the shortening and sugar; stir until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the cooled milk mixture and the yeast mixture. Stir in eggs and flour; beat well. Cover bowl with a damp cloth and let rise until doubled; about 1 hour. Stir batter to deflate. Cover bowl and refrigerate several hours or overnight.
3. Pour batter onto a lightly floured surface and roll out to 1/2 inch thickness. Cut rolls into desired shape and place on lightly greased baking sheet. Brush with melted butter and let rise until doubled; about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake in preheated oven for 15 to 20 minutes, until golden brown.
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