Grandma Lee s Party Rolls
There's only one thing difficult about this recipe... being patient enough to let them rise It's no wonder there's a party every time these rolls make an appearance.. I thought for months now about what was the first recipe I would share. It had to be the right one to honor my mom. This was my mother's best recipe and we love it beyond description. Not that we can make it as well Soft, tender, high and luscious. It is worth the overnight rise, as it must rise slowly to be so light. Grandma Lee would be happy to share it.
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INGREDIENTS :
2 tablespoon(s) active dry yeast or yeast cake1 /4 cup(s) warm (to the wrist) water
1-1 /4 teaspoon(s) salt
2 tablespoon(s) sugar
1 cup(s) boiling water
2 large eggs
beaten
3 cup(s) white all purpose flour
not bread flour
1 /4 cup(s) Crisco shortening
INSTRUCTIONS :
Put yeast into 1 /4 cup of warm water. Place shortening salt and sugar in large mixing bowl. Pour boiling water over these let stand until lukewarm not hot Add yeast /water mix. Beat in eggs. Stir in flour gradually using only enough to make a soft dough barely past sticky stage to smooth. It will be very light dough Beware of adding too much flour. Place in a large greased bowl. Cover with a plate. Refrigerate overnight 4 to 12 hours until dough TRIPLES in bulk. Remove bowl from refrigerator. Gently punch down bread. Butter hands with soft butter. Pinch off small pieces of dough shape into balls for four dozen small rolls or three-inch balls For large rolls place about two inches apart on greased or sprayed oblong baking pan. Semi-flatten for biscuit shape. Brush lightly with melted butter on tops. Let rolls rise two hours in a warm place without drafts. Bake in a preheated oven at 425 degrees for 20 minutes until very lightly browned on top. Makes 2 to 4 dozen depending on the size you make. These rise very high and are seamless in the pan. They do not last on the table for more than an hour for a large family.