Yeast Rolls

READY IN: 2hrs
Recipe by Bobbie

My wonderful grandmother made the best bread and rolls. She'd have a batch waiting when we got home from school. This is as close to her recipe as I could get (Gram didn't measure her ingredients). I usually make these into crescent shapes -- but you can shape them however you want. Cooking time includes the time to let the dough raise.

Top Review by nranger7

Like the other reviewer, I decided to use butter instead of shortening and less flour. I actually microwaved the butter with the milk until it boiled. I don't have a mixer and I'm not exactly sure what it means to have flour falling off in sheets. I pretty much just put the 4 cups in the bowl - which made it hard to mix in the eggs and yeast. (I should have known better!) I made 14 balls which turned into some really yummy rolls! Thanks so much for posting!

Ingredients Nutrition

Directions

  1. Dissolve yeast and 2 teaspoons sugar in warm water and let rise – be sure to use large enough container.
  2. Add remaining sugar, shortening and salt to scalded milk and stir to dissolve.*.
  3. Add flour until it falls off in sheets. At this point, add the 2 eggs and yeast. Mix well and begin adding additional flour until dough reaches desired consistency. Knead a few minutes.
  4. Lightly spray a bowl with cooking spray. Place dough in bowl, turn so the top has some of the spray on it, and let it rise until doubled.
  5. Shape into rolls of your choice and let rise again. (Lightly grease your baking pans or sheet).
  6. Bake in 400 degree oven for approximately 10 minutes.
  7. *Note: At this point, I put this mixture in my mixer and finish it off in it.
  8. The number of rolls will depend on what shape you make them. I usually get 16 crescent rolls.

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