Prep 15 mins
Cook 15 mins
I just had to put this here for safe keeping. It was in our local paper submitted by a lady who had treasured it as her Grandmother's recipe and the lady herself is 84! Comments include, "These are soft and tender rolls that don't require a huge amount of fuss and kneading. The best part is that you can do most the preparation the day before, then roll them into balls and bake." Since I have not made them as yet, prep time is an estimate and does not include time to let them rise.
- 1⁄4 cup sugar
- 1 teaspoon salt
- 1 tablespoon butter or 1 tablespoon lard
- 1 cup boiling water
- 1 (2/3 ounce) envelope cake yeast
- 1⁄4 cup lukewarm water
- 1⁄2 teaspoon sugar
- 1 beaten egg
- 4 cups all-purpose flour
- 1⁄2 cup melted butter
- Add sugar, salt and butter to boiling water. Cool till lukewarm. Meanwhile, soften yeast in 1/4 cup lukewarm water. Add the 1/2 teaspoons sugar and let sit a few minutes.
- Stir this into the first mixture and add the beaten egg. Stir in 2 cups flour and beat throughly. Stir in remaining 2 cups flour and mix well, kneading dough together until it coheres.
- Cover tightly with plastic wrap; refrigerate 2 to 24 hours. Remove dough from refrigerator. Cut in half, returning other half to the refrigerator. Divide remaining dough into 8 equal pieces. Shape each piece into a ball. Dip each ball into melted butter. Place in greased 8-inch round pan.
- Repeat dividing, shaping and dipping with remaining dough and melted butter. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Bake at 400 degrees for 15 to 18 minutes, or until done. Remove from pans; cool on wire racks.