Butter Rich Dinner Rolls

Don’t make rolls too large? But I like big buns and I cannot lie.

From a box sold in San Antonio, Texas.

Butter Rich Dinner Rolls

Soften: 2 yeast cakes (or to pks. active yeast) in 1/3 cup warm water.

Combine in large bowl:

  • 1/4 c. sugar
  • 1/4 c. butter or oleo
  • 2 t. salt
  • 1 c. hot water

Cool to lukewarm.

Stir in: 2 unbeaten eggs and softened shortening.

Add gradually: 5 to 5 1/2 c. flour to form stiff dough. Mix well after each addition. Cover.

Let rise in a warm place (85 – 90 deg.) until light and double in size, about 1 hour.

Toss dough on well-floured surface until coated with flour and no longer sticky. Shape as desired and cover.

Let rise in a warm place until light and double in size–35 to 45 minutes.

Bake in moderate hot oven (400 deg.) 12-15 minutes until golden brown. Brush with butter while hot.

NOTE: Don’t make rolls too large and don’t crowd in the pan. Pan and tops of rolls should be greased before baking.

Makes 2 dozen.

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