"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

YEAST ROLLS Recipe

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This recipe for YEAST ROLLS, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Jones
Added: Saturday, January 29, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup warm water
1 tbsp. sugar
1 package rapid rise yeast
1/2 cup shortening
5 1/2 cups self rising flour
1/2 cup sugar
1 tbsp. salt
1 egg
2 cups lukewarm water
butter for melting

Directions:
Directions:
Mix 3/4 cup warm water, 1 tbsp. sugar and yeast in a cup, set aside in a warm place. Cream together shortening, 1/2 cup sugar, salt and egg, then add 2 cups lukewarm water. Combine yeast mixture into the shortening mixture. Add the flour and make a stiff dough. Allow to rise in a large bowl in a warm place until the dough doubles in size. Refrigerate the dough overnight (or you can store dough in refrigerator for up to five days, until needed). When you remove the dough from the refrigerator, work it down with your hands. Knead the dough on a lightly floured rolling mat. Roll out the dough until about 1/2 inch thick. Cut out round rolls into desired size using a biscuit cutter. Place the rolls onto a cookie sheet that has been covered with aluminum foil and spray with nonstick cooking spray. Place the rolls about 1/4 to 1/2 inch apart. Before baking, lightly brush each roll with melted butter. Bake at 350 until rolls are lightly brown and set.

Personal Notes:
Personal Notes:
This recipe is also delicious for doughnuts. Simply cut the dough with a doughnut cutter and deep fry the rings. Drizzle with confectioner's sugar glaze.

 

 

 

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