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2 Hour Rolls
These easy dinner rolls are from my grandma's recipe box. And they are beyond delicious, light, fluffy and able support a great big pat of butter.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12 large rolls
- 1 cup warm water (105˚ - 115˚F)
- 2 packages active dry yeast
- 1/2 cup shortening
- 1/2 cup sugar
- 1 cup boiling water
- 2 eggs
- 1 teaspoon salt
- 6 cup flour
Grease a 9 x 13 baking pan and set aside.
Pour the warm water into a small bowl. Sprinkle the yeast over the water, stir to combine and let stand until foamy, about 10 minutes.
With a stand mixer or hand mixer on low speed, cream the shortening and sugar.
Add boiling water and stir until shortening mixture has dissolved. Allow to cool so that you don't cook the eggs when you add them in the next step.
Add eggs and beat well.
Add the yeast mixture, salt and flour 1/2 cup at a time until the dough comes away from the bowl. Turn out onto a lightly floured surface and knead for about 5 minutes.
Place the dough in a greased bowl. Turn the dough over once so that the top is greased, cover with a clean tea towel and allow to rise for 1 hour.
Deflate the dough and turn out onto your work surface. Divide dough into 12 equal portions. Shape each portion into a tight round ball and place seam side down about 1-inch apart in the prepared baking dish.
Cover with a clean tea towel, and allow to rise until double in bulk.
About 20 minutes before baking, set a rack in the center of the oven and heat to 350˚F.
Bake for 15 - 20 minutes, until the rolls are golden brown.
Serving: 1roll | Calories: 347kcal | Carbohydrates: 56g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 208mg | Potassium: 83mg | Fiber: 1g | Sugar: 8g | Vitamin A: 40IU | Calcium: 13mg | Iron: 3mg