Party & Holiday Rolls

READY IN: 10hrs 20mins
Recipe by CHEF GRPA

One of our best recipe and we love it beyond description. Not that we can make it as well Mon did! Soft, tender, high and luscious. It is worth the overnight rise, as it must rise slowly to be so light. We would be happy to share it with you, Happy Partying and Holiday.

Top Review by KateL

I have made this recipe twice, and I have been unsuccessful at obtaining high rolls; my best rolls look like hamburger buns. They taste good. The first try, I wasn't as particular about the temperature of the water for the yeast or in following the times for rising in the refrigerator; I also used a stand mixer, which was a mistake. The second time I tested my yeast (it was vigorous), observed the times in the recipe and raised the house temperature to 66F. (I understand that yeast likes a house 68-72, but I faint at that temperature in the winter.) I may have to allow more time for the second rise or find a warmer spot in the house. I'm new to making rolls, so I can't say if there is a problem with the recipe, or the problem is my lack of experience in baking. I recommend that anyone making this recipe try a trial batch before planning on serving to company. Made for Please Review My Recipe tag game.

Ingredients Nutrition


  1. 1. Put yeast into 1/4 cup of warm water. Place shortening, salt and sugar in large mixing bowl. Pour boiling water over these, let stand until lukewarm, not hot! Add yeast/water mix. Beat in eggs. Stir in flour gradually using only enough to make a soft dough, barely past sticky stage to smooth. It will be very light dough! Beware of adding too much flour.
  2. 2. Place in a Large Greased Bowl. Cover with a plate. Refrigerate overnight (4 to 12 hours) until dough TREBLES in bulk.
  3. 3. Remove bowl from refrigerator. Gently punch down bread. Butter hands with soft butter. Pinch off small pieces of dough, shape into balls for four dozen small rolls or three inch balls For large rolls, place about two inchs apart on greased or sprayed oblong baking pan. Semi-flatten for biscuit shape. Brush lightly with melted butter on tops.
  4. 4. Let rolls rise two hours in warm place without drafts. Bake in preheated oven at 425*F. for 20 minutes until very lightly browned on top. Makes 2 to 4 dozen depending on size you make. These rise very high and are seamless in the pan. They do not last on the table more than an hour for a large family.
  5. My Note Make 2 large pan, 44 rolls +.
  6. I love homemade rolls but I hate to have to buy bread flour to make it. Now I have a recipe that uses regular all-purpose flour.
  7. I always put a little sugar in the yeast. I'm also very good about checking the expiration on the yeast. The yeast does work well with 1 tablespoon of sugar. It should froth right away in 15 minute Or your yeast is too old. I keep mine in fridge. Keep only about 6 months without this test. It is called proofing.

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