Best Ever Yeast Rolls

Best Ever Yeast Rolls
Best Ever Yeast Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

dozen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • 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. flour, divided (I use flour for bread)

Directions

Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand 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 of 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 dough to coat 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 kneed several times. Shape into 2 inch balls and place in 3 greased 9 inch round pans. (12 rolls should fill each pan.) Cover and let rise in a warm place (85 degrees), 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 rolls.

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