Fluffy Rolls

  • Yield: 1 1/2


1cup shortening (Crisco)
3/4cup sugar
1cup water, boiling
2 eggs, beaten
2 packages regular dry yeast, NOT instant
1cup lukewarm water
71/2-8cups flour
1teaspoon salt


  1. Blend sugar and shortening.  Add boiling water. Stir to dissolve shortening. Let cool; add beaten eggs.
  2. Dissolve yeast in the lukewarm water.  Add to 1st mixture when it has cooled to correct yeast temperature, tepid. Add salt to flour.  Add flour, 1 cup at a time beating with a mixer as long as the mixer can handle the dough.  Add balance of flour by using a wooden spoon.   Knead on cloth dusted with flour, if necessary.
  3. Grease a large bowl and place dough in the bowl.  Butter the top of the dough.  Cover dough with plastic wrap or waxed paper; cover bowl with a kitchen towel.  Place bowl in refrigerator for 1st rise, overnight or until dough has doubled in bulk.
  4. Make into rolls; place in greased pans.  Let rise until double in bulk.  Bake at 450 degrees for 15 to 20 minutes.  Lightly butter baked rolls.  Place on a rack to cool so the bottoms don’t get soggy.

Note: It is important to not use instant yeast as it will not rise in the refrigerator.

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