Recipe by ~Nimz~
These rolls are just wonderful and so simple to make. Prep time does not include the time for letting rolls rise.[Update: After finally being successful in making bread over the past year, and because of the reviews, I have reworked this recipe and hoepfully the instructions are more clear. The dough should be slightly sticky]
Top Review by YungB
Very good rolls. I used oil instead of shortening and I used 2 teaspoon of salt instead since it needs 6 cups of flour. The rolls came out very big. I think the next time, I will make the rolls smaller in the 9x13 pan to give them room to rise and used another smaller pan for the rest of the left over dough.
- 2 cups hot water (about 110 degrees)
- 1⁄2 cup sugar (spenda also works well)
- 1⁄4 cup shortening (melted, I've used butter flavor and it is good)
- 2 (1/4 ounce) packages active dry yeast
- 1 1⁄2 teaspoons salt
- 1 egg, lightly beated
- 6 cups all-purpose flour
Directions See How It's Made
- Mix yeast in water and let stand about 10 minutes.
- Add sugar, melted shortening and salt and mix well.
- Add egg to mixture.
- Stir in 4-5 cups of flour.
- Place on a flour surface and knead in the remaining cup of flour.
- Knead about 10 minutes.
- Put in large greased bowel and let rise until double in size, about 1 hour.
- Punch dough down and form into dinner rolls and place sides touching in a 9x13 greased pan.
- Let rise again until double, about 1 hours.
- Bake at 350 degrees 15-20 minutes or until golden brown.