How to make it

  • In a large mixing bowl place shortening and/or butter, sugar and salt.
  • Pour 1 cup boiling water over the mixture and blend.
  • Let set for a few min. (You still want the mixture to be a little warm)
  • Place the pkgs of yeast into the warm water and set aside.
  • Add eggs and blend.
  • Add yeast mixture to the bowl and blend.
  • Add flour a cup at a time and mix well.
  • ***At this point you can cover and place the rolls into the refrigerator for four hours. Take them out 3 hours before cooking.***(I don't refrigerate)
  • Place dough in a warm place to rise for one hour.
  • Punch down dough.
  • On a floured surface knead dough gently.
  • Form into large balls and place in baking pan.
  • Let rise for another hour.
  • Bake at 425.

Reviews & Comments 7

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    " It was excellent "
    chuckieb ate it and said...
    Made these this afternoon. Very yummy. A sweet flavoured roll. Will be excellent alongside a bowl of soup. Made them in a 10 1/2" x 14" baking pan, and they came out like pull a'part rolls. My son gave them a big thumbs up. Good recipe! More in IMI
    Yeast Rolls By Regginnia0221
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  • beatngu2 8 years ago
    Fixed these rolls today.................YUMMO! Thanks for sharing...
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    " It was excellent "
    jlewis229 ate it and said...
    OMG! These are AMAZING! These are by far the best yeast rolls i have ever made! They are restaurant quality, remind me of Golden Corral! Thanks for this recipe, i will be using it OFTEN!
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    " It was excellent "
    pointsevenout ate it and said...
    Soft, fluffy, good rolls. Put a teaspoon of butter extract in and used butter flavored Crisco.

    Bake for 12 to 14 minutes.

    Develops more flavor when risen in the fridge.
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  • mpierce 12 years ago
    This sounds easy. I love yeast rolls. I have never tried to make them before but I will be soon.
    Thanks for sending the recipe.
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  • henrie 12 years ago
    Great post, looking forward to trying these.
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  • pinkpiscesgirl 12 years ago
    Thanks! Not sure what Crisco Vegetable Shortening is, it must be American. I'm sure that I might be able to find an equivilent here in the UK. I recon this recipe could be done with my children!What do you think?
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  • reginnia0221 12 years ago
    Yes! Actually I don't use lard at all. This recipe came from my great-grandmother who was German. I use Crisco Vegetable shortening in place. I just finished making these about 30 min ago and have already eaten two of them! They really are good. Hope you enjoy!
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  • pinkpiscesgirl 12 years ago
    Hi Reginnia, is it possible to not use the lard, as vegetarian? What could I replace it with? Ta!
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