This bread recipe is one I keep coming back to year after year. It’s a family recipe, a recipe I learned from my mother…. and she from her mother. It’s definitely a recipe I cherish and one I want to pass down to my own kids, so the legacy of amazing fresh bread can stay alive. We make these rolls every Thanksgiving and Christmas and sometimes in between. We have to pace ourselves, because we’ll eat rolls with every meal when we make them. Below is a printable recipe, without photos, for your convenience. Enjoy!
For the first step, it’s important to mix the yeast, sugar, and warm water. Then set it aside in a warm place, and let it rise. It’ll bubble and rise, so you’ll know when it’s ready. While waiting for the yeast mixture, go ahead and cream together the sugar and shortening. Then beat in the eggs, one at a time. Sift your flour and salt, so the dry ingredients are ready to go. Add the yeast mixture to the creamed mixture, plus 1-1/2 cups warm water. Add the sifted dry ingredients until dough is the right texture for bread. It’ll be really stiff; if you’re using a mixer and have the hook attachment available, it’s wonderful for mixing up that dough. Once the dough is mixed well and feels right, turn it into a large greased bowl or pan; I use a large stock pot. Be sure to cover the pot, maybe with a dish towel or tea towel. Just let the dough rise for awhile (can take 2-4 hours or longer). Once the dough has risen well, turn it out onto a floured surface. Coat the dough with flour by turning and kneading (there’s really no kneading necessary, but I find it relaxing). For rolls, roll out to desired thickness. Then cut with a cup. Place in greased pans, and let rise. The rolls will probably need to rise for another 2-3 hours. Once the rolls have risen up well, bake them for about 15-20 minutes at 425° or 450°. You’ll want to watch them closely, because they can brown very quickly, leaving the inside a bit doughy. If they start to brown too quickly, you may need to cover them with foil, so they can cook through.
These rolls are delicious, fresh out of the oven. Drop some butter on these babies, and you’ll find yourself wanting rolls for breakfast, lunch, and dinner.
- 1 pkg dry yeast
- 1 tsp sugar
- ½ cup warm water
- ⅔ cup sugar
- 3 tbsp shortening
- 3 eggs
- 5 to 6 cups flour
- 3 pinches of salt
- Mix yeast, sugar, and warm water. Set aside in warm place to rise. It will bubble and rise up. While waiting for yeast mixture, cream ⅔ cup sugar with 3 heaping tablespoons shortening. Beat in eggs, one at a time.
- Sift 5 to 6 cups flour and 3 large pinches of salt. Add yeast mixture to creamed mixture, plus 1-1/2 cups warm water. Add flour until dough is right texture for bread. Turn into large greased bowl or pan, and let rise to top (will probably take about 2-4 hours or longer). Keep covered.
- Once dough has risen, turn out onto floured surface. Coat generously with flour by turning and shaping. No kneading is necessary. To make loaves, just divide and shape into loaves. To make rolls, roll out to desired thickness. Then cut with a cup or glass. Place in greased pans, and let rise (will probably take about 2-3 hours).
- Once rolls have risen well, bake for approximately 15 to 20 minutes at 425° or 450°. It might not take quite that long, so be watchful that they don't brown too quickly; may need to cover with foil, so rolls can bake through.