Aunt Sarah's Rolls

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 12mins
YIELD: 40 Rolls
UNITS: US

INGREDIENTS

Nutrition
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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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