Prep 9 hrs
Cook 15 mins
I found this recipe in an article on family reunions in Southern Living magazine.
- 1⁄2 cup shortening
- 3 1⁄2-4 cups all-purpose flour
- 2 1⁄4 teaspoons dry active yeast
- 1⁄3 cup sugar
- 1 1⁄4 teaspoons salt
- 1 1⁄2 cups lukewarm water (about 100-110F)
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- Using a pastry blender or two knives, cut shortening into flour until mixture is crumbly with pea-sized crumbs.
- Mix together yeast, sugar, salt, and lukewarm water in a large mixing bowl until dissolved; let sit 5-10 minutes or until frothy (if it doesn't froth, then your yeast is dead- either water was too hot or your yeast too old- start over with fresh yeast).
- Gradually mix together yeast mixture and flour mixture- adding enough flour to make a soft dough (you may need to add extra flour depending upon the humidity the day you make the dough).
- Cover dough and let chill 8 hours.
- Turn dough onto a floured surface and knead until smooth and elastic- just a few minutes.
- Form into 24 small dough balls and set balls together in a greased 9x13" metal pan.
- Cover and let rise in a warm place until doubled in bulk (probably at least 1 hour).
- Bake in a preheated oven at 450 F for 12-15 minutes or until golden.
- Brush with melted butter.
Excellent rolls which are very easy to make. Made the dough (starter) the night before so it was ready to be made into rolls in the morning. Thanks Heather -- this is a definite keeper.