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.