Categories: Biscuits, Bread, Cornbread, Rolls

Ingredients

• 1/2 cup sugar
• 2 (1/4 oz.) envelopes rapid-rise yeast
• 1 1/2 tsp. salt
• 5 cups all-purpose flour
• 1/2 cup shortening
• 2 large eggs, lightly beaten
• 1 1/2 cups warm water (110 to 120 degrees)
• 3/4 cup butter, melted and divided

Directions

1. Combine first 3 ingredients and 2 cups flour in a large bowl. Cut in shortening with fork or pastry blender until crumbly. Stir in eggs. (mixture will be lumpy and dry.) Stir in warm water, 1/2 cup melted butter, and remaining 3 cups flour until well blended. (Mixture will remain lumpy.) Cover with a kitchen towel, and let rise in a warm place (85 degrees), free from drafts, 20 minutes. (Rolls will rise only slightly.)
2. Turn dough out onto a floured surface. Sprinkle lightly with flour; knead three to four times. Pat or roll into a 13 × 9-inch rectangle

3. (about 3/4 inch thick). cut dough into 18 rectangles using a pizza cutter. Place in a lightly greased 13 × 9-inch pan, and cover with towel. Let rise in a warm place (85 degrees), free from drafts, 20 minutes.

4. Preheat oven to 350 degrees. Bake rolls 25 minutes. Brush with remaining 1/4 cup melted butter, and bake 5 more minutes over until golden.

5. makes 1 1/2 dozen

Email to a friend | Print this recipe | Back