I have tried several recipes in my quest to make delicious-melt-in-your-mouth rolls from scratch. They were all utter failures…..until this one! I found this gem in one of those church cookbooks, and even I was not able to mess it up. Hurray! Here is the recipe, and at the bottom of the recipe there is a printable version. Happy baking!

Best Yet Yeast Rolls

Original Recipe by Sara T. Drummond

Ingredients:

2 pks. Dry yeast               

½c warm water                     

2 lg. eggs                      

1 c. warm water                

½c. shortening (I used coconut oil.)

1 c. sugar

2 tsp. salt

4 ½ c. all-purpose flour

Soft butter

Directions:

Dissolve yeast in ½cup warm water. Let stand 10 minutes.

Beat eggs and add to the eggs the following: dissolved yeast, 1 cup warm water, shortening, sugar, and salt.

Beat until smooth on medium speed of mixer for about 2 minutes. With a wooden spoon, scrape down sides of the bowl.

Beat in ½of the flour to make a soft dough, using mixer. Add the rest of the flour with wooden spoon to make a soft dough.

Cover and let rise to double in volume, about 1 hour.

Punch down and cover.

Refrigerate overnight.

About 1 ½hours before baking, take out the desired amount. Knead on floured cloth or parchment paper for about 10 minutes, then roll ½inch thick and cut out rolls with cutter. 

Place on greased cookie sheet. Let rise until double in size. Bake at 400 for 12-15 minutes or until brown.

I personally like to print the recipes, with no photos between, so click here for the printable recipe.

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