Aunt Sarah's Rolls
- Ready In:
- 12mins
- Ingredients:
- 7
- Yields:
-
40 Rolls
ingredients
- 1⁄4 cup Crisco shortening or 1/4 cup unsalted butter
- 1⁄2 cup sugar
- 1 teaspoon salt
- 2 eggs (at room temperature)
- 2 (1/4 ounce) packages dry yeast (at room temperature, Fleischmann's Active Dry Yeast)
- 2 cups warm water
- 6 -7 cups flour
directions
- Mix sugar, shortening, and salt (use cake beater attachment).
- Add one egg at a time, beat thoroughly until a smooth consistency.
- Separately mix 2 cups warm water and yeast, once dissolved in water add to above ingredients.
- Add 3 cups of flour.
- Switch to dough hook attachment add 4th cup of flour, should be sticky consistency.
- Add 5th cup of flour.
- Between the 6th and 7th cup of flour, stop adding flour when the dough comes cleanly away from walls of the bowl.
- Remove dough from bowl and form it into a ball - should be “smooth as a babies behind”.
- Place in buttered bowl and cover with plastic wrap or wax paper and place in refrigerator until double in bulk, which takes 1 ½ to 2 hours minimum.
- Soften salted butter (start with half a stick).
- Roll out dough to about ½ inch height.
- On floured surface, use 2 1/2 inch biscuit cutter or small glass and dip the cut out dough in butter, smooth out dough, fold in half and pinch the ends closed.
- Preheat oven to 400 degrees.
- Place in pan ½ inch apart. Leave in warm room and bake after rolls double in bulk.
- Bake for 10 - 12 minutes or until brown on top and slightly brown on bottom. Butter tops of rolls as soon as you remove from oven. Yields approximately 40 rolls.
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