Directions: |
Directions:Dissolve yeast in 1/2 c. lukewarm water (water that is hot to the touch).
Set aside mixture to cool. Cream together Crisco and sugar. Add 2 cups hot water and salt, mix together, then set aside to cool.
When cool, add to Crisco mixture one whole egg, beaten. Then add the yeast mixture. When thoroughly mixed, gradually begin adding flour to your mixing bowl, a cup at a time, stirring until well mixed. Cover the mixing bowl with a damp cloth, and set aside in a warm place until dough has risen to about twice it's original size.
After dough has risen, you can either shape into rolls to bake, or punch down the mixture and seal tightly in a bowl and put in the refrigerator to use later (it will keep in the refrigerator for about a week).
When ready to bake, pinch off bits of dough about the size of an egg and shape into round balls. Place in a greased pie pan, baking dish, or cookie sheet about 1/2 inch apart. Then cover with a cloth and let rise (these rise much better and quicker if they have not been refrigerated, so I usually make mine the same day). Bake in preheated 350 degree oven for approx. 20 minutes or until nicely browned. These freeze well.
Recipe makes about 5 dozen rolls. You can half the recipe if you prefer.
If you want a healthier roll, substitute coconut oil for the Crisco, and honey for the sugar. You will probably need a cup of honey to duplicate the sweetness.
This was Jewell Linn Martin's recipe. |
This recipe for Maw-Maw's Icebox Yeast Rolls is from