Prep 1 hr 30 mins
Cook 10 mins
This has been a favorite yeast roll in our family. My Mom used to make these, so this brings back good memories of her. I have brought these to potlucks and usually don't take any home with me. Kids will take two or three at one time once they have tasted them. Use them as a dinner roll or ice them with a butter icing, top with crusted walnuts. Humm.....
- 4 eggs
- 1⁄2 cup sugar
- 1 cup melted margarine
- 1⁄2 cup melted Crisco
- 1 tablespoon salt
- 4 cups hot water
- 4 tablespoons fast rising yeast
- 13 cups flour
- I use my Bosch mixer with dough hooks to make these, but you can make them by hand as well.
- Into the mixing bowl put yeast, sugar and hot water.
- Melt margarine and crisco and add to mixing bowl.
- Add about 4 cups of flour, then the eggs and salt.
- Add the remaining flour until dough is clean from the sides of the bowl.
- This may differ and not necessarily be 9 cups, it could be less or maybe more.
- Let the mixer knead the dough a couple of minutes.
- Place dough in large greased bowl (tupperware fix-n-mix) and cover.
- Then let rise about 20-30 minutes or till lid of tupperware pops off.
- Punch down.
- Preheat oven to 400 deg F.
- Roll dough into about 9" circles, 1/3 inch thick.
- Cut each circle into 10- 12 wedge-shaped pieces.
- (Wide end should be about 2 1/2- 3 inches wide).
- Roll up each wedge, starting at wide end and rolling to the point.
- Place on greased pan and finish doing this to all the dough.
- Let rise, covered with a clean teatowel and a plastic sheet on top of the towel (like a heavy plastic bag cut open).
- The plastic keeps the rolls from drying out as they are rising.
- Bake at 400 deg F for about 8- 10 minutes or until golden in color.
SO GLAD to find this recipe. The only copy I had of a similar recipe was so old that the yeast was measured in cakes, not teaspoons or tablespoons. My much older cousin used to make these with almond paste (homemade of course) spread inside the triangles before rolling to bake them. I can't wait to try this recipe and add the almond paste for Easter. Thanks Martie (9grandkids)
These are great.I halved the recipe. I served them to guests. They were light tasting and a very nice golden color. Enjoyed by all. They will be made again. Thanks for a great recipe
these were good. not as buttery as i expected, but very easy to make and a great base for just about anything you want to put on them. (i've been eating mine with raspberry jam!)