Homemade Yeast Rolls

"Margaret Anne's yeast rolls from family collection."
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by Lavender Lynn photo by Lavender Lynn
Ready In:
2hrs
Ingredients:
7
Yields:
36 rolls
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ingredients

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directions

  • Mix together first 3 ingredients. Crumble into mixture 2 packages or 2 cakes yeast. Stir until yeast is dissolved.
  • Stir in beaten eggs, shortening & sifted flour. Turn mixture onto floured board. Knead until smooth and elastic. Place in greased bowl, cover and let rise in warm place until double in bulk.
  • Knead again and let rise again until double in bulk. Shape into rolls and let rise until almost double in bulk.
  • Bake at 425 degrees until golden brown. Watch temperature, as may be too hot in some ovens.

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Reviews

  1. This is simply a good outline of the right way to do it, much the same as I would do from practice and instinct. I made a 9x13 pan of rolls, and baked the remainder of the dough in cupcake-sized muffin cups. Both came out beautiful and flavorful. Made for PAC.
     
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