BEST EVER YEAST ROLLS
Source of Recipe
Elaine Thomas
List of Ingredients
BEST-EVER YEAST ROLLS
2 pkgs. dry yeast
2/3 c. sugar, divided
1 c. warm water (105 to 115 degrees)
1 tsp. salt
1/2 c. butter, softened
1/2 c. shortening
1 c. boiling water
2 eggs, beaten
6 to 7 c. all-purpose flour, divided (I used 7.5 C of flour)
Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand about 5 minutes. Combine remaining sugar, salt, butter and shortening in a large bowl. Add boiling water, stirring until butter and shortening melt. Cool slightly. Add dissolved yeast, stirring well. Add eggs and 3 cups flour, beating at medium speed of an electric mixer until smooth.
Gradually stir in enough remaining flour to make a soft dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.
Punch dough down; turn dough out onto a well-floured surface, and knead several times. Roll into a long log and then cut into the log to shape into 2-inch balls, and place in 3 greased 9-inch round pans. Cover and let rise in a warm place, free from drafts, 30 to 40 minutes or until doubled in bulk. Bake at 325 degrees for 20 to 25 minutes or until golden. Yield: 3 dozen.
Note: These rise up to make very large rolls so you might want to make 4 pans instead if you want smaller rolls.
Recipe
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