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“These are the rolls my grandmother made every Sunday”
8hrs 12mins
2 Dozen

Ingredients Nutrition


  1. In a tall glass add yeast and sugar. Add 1 1/3 cups warm water (half of the water). Mix well and set aside.
  2. In another tall glass add 2 eggs and 1 1/3 cups warm water (other half of the water). Mix well and set aside.
  3. Add flour to a large mixing bowl. Add salt and Crisco and mix well on low to medium speed.
  4. Alternately add yeast and egg mixture. Work into a dough consistency. Cover and refrigerate overnight.
  5. Four (4) hours before cooking.
  6. Roll the dough out or pinch off rolls and cut or shape by hand.
  7. Dip edge of rolls in melted butter and fold.
  8. Let rise for 3 to 4 hours.
  9. Bake at 425 degrees preheated oven.
  10. When rolls start to brown, baste with butter.
  11. NOTE: Rolls do not have to be refrigerated. Just let rise until double in bulk. Knead. Make rolls and let rise again.

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