Recipe by Cree
I remember my cousin Danika making these rolls one Thanksgiving a very long time ago (while we both were really young). They came out just right even as kids; sweet, hot and soft. I'm not sure where the original recipe came from but it's been a family favorite ever since.
Top Review by Journey 88
These were extremely easy to mix up and the batter was very smooth and thick. I used a medium ice cream scoop and put one scoop for each roll. I cooked them at 450 for exactly 10 minutes, which was just perfect. They were very soft and light, kind of a mix between a yeast roll and a muffin. They were still pretty good as leftovers the next day. I also put the rest of the batter in the frig in a plastic container and tried another batch a day later. These too came out perfect in about 10 minutes. This is great to make ahead, keep in the frig and have a quick hot bread with dinner. Made as directed for Think Pink for Cancer Awareness Month Fall 2008.
- 1 package dry yeast
- 2 cups water
- 1⁄4 cup sugar
- 3⁄4 cup shortening (Crisco)
- 1 egg, beaten
- 4 cups self-rising flour
- 1⁄2 teaspoon salt
Directions See How It's Made
- Dissolve yeast in warm waster; stir in sugar.
- Beat in ingredients.
- Grease muffin tins and spoon 1/2 full of batter.
- Bake in preheated over, 450, 10 minutes or until done.
- (or Bake 400 degree for 13-15 minutes) Note: Batter may be kept in a tightly covered container in refrigerator several days and used as needed.