Contributed by: Joy White of TeeterKats Kitchen
This is the best yeast roll recipe I have ever baked. They are as delicious as the special ones my mother used to bake on Sundays. They are even yummy when cold.
Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand for 5 minutes. If the yeast bubbles up, the yeast is active.
Combine remaining sugar, salt, and lard in large bowl of mixer. Melt butter in scalded milk on top of stove. Add scalded milk & butter mixture to sugar mixture and stir until lard melts. Cool slightly.
Add dissolved yeast. Add eggs. And then gradually add 3 cups of flour, beating at medium speed until smooth. Gradually stir in enough of remaining flour to make a soft dough. Turn out on well-floured board and knead several times, adding more flour.
Place in well-greased bowl, turning to grease top. Cover with greased waxed paper and a clean towel. Let rise in warm, free of draft place until doubled in size, 1 to 1 1/2 hours.
Punch dough down. Can refrigerate overnight, but better if baked same day.
Pinch off 2 inch balls and place in greased muffin tins or pans. Cover, same as above, and let rise until doubled in bulk.
Bake at 350 until golden brown.
Serving Size: Makes 3 Dozen Rolls
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