Jordan Rolls

Yield: Makes 1 1/2 dozen

Photo by Martha H.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 1/2

    cup sugar

  • 2

    (1/4-oz.) envelopes rapid-rise yeast

  • 1 1/2

    teaspoons salt

  • 5

    cups all-purpose flour

  • 1/2

    cup shortening

  • 2

    large eggs, lightly beaten

  • 1 1/2

    cups warm water (110° to 120°)

  • 3/4

    cup butter, melted and divided

Directions

Combine first 3 ingredients and 2 cups flour in a large bowl. Cut in shortening with a fork or pastry blender until crumbly. Stir in eggs. (Mixture will be lumpy and dry.) Stir in warm water, 1/2 cup melted butter, and remaining 3 cups flour until well blended. (Mixture will remain lumpy.) Cover with a kitchen towel, and let rise in a warm place (85°), free from drafts, 20 minutes. (Rolls will rise only slightly.) Turn dough out onto a floured surface. Sprinkle lightly with flour; knead three to four times. Pat or roll into a 13- x 9-inch rectangle (about 3/4 inch thick). Cut dough into 18 rectangles using a pizza cutter. Place in a lightly greased 13- x 9-inch pan, and cover with towel. Let rise in a warm place (85°), free from drafts, 20 minutes. Preheat oven to 350°. Bake rolls 25 minutes. Brush with remaining 1/4 cup melted butter, and bake 5 more minutes or until golden.

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