Description
Recipe for hot rolls (from school food service 1968-1990).
Ingredients
- 2 (.25 ounce) packages active dry yeast
- 2 cups warm water
- 6 ½ cups all-purpose flour
- ½ cup white sugar
- 1 teaspoon salt
- ½ cup melted shortening
- 2 large eggs
- 4 tablespoons unsalted butter, or as needed
Instructions
- Dissolve yeast in warm water in a mixing bowl. Let stand until yeast is frothy
- about 5 minutes.
- Add 2 cups flour
- sugar
- and salt to the yeast mixture. Beat with an electric mixer for 2 minutes. Add shortening and eggs; beat for 2 minutes more. Slowly add remaining flour and mix well. Let dough rise in a warm place
- undisturbed
- until doubled in size
- about 1 hour.
- Punch down dough and divide into 42 pieces. Shape each piece into a ball and arrange on a rimmed baking sheet. Let rolls rise in a warm spot
- undisturbed
- until doubled in size
- about 1 hour.
- Bake in the preheated oven until golden brown
- about 30 minutes. Remove from the oven and gently brush tops with butter.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 2 hrs 55 mins
Servings: 42