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These tender rolls will melt in your mouth. Mom would set out her big square-footed honey bowl with them--some sweet butter and a drizzle of honey on these rolls is a special treat.
2 (1/4-ounce) packages active dry yeast
1 cup warm water (110° to 115°)
1 cup boiling water
1 cup shortening
3/4 cup sugar
1 teaspoon salt
2 eggs, beaten
7-1/2 to 8 cups all-purpose flour
In a small bowl, dissolve yeast in warm water. Meanwhile, in a large mixing bowl, combine boiling water, shortening, sugar and salt. Allow to stand 3-4 minutes or until shortening is melted and sugar is dissolved. Add the yeast mixture and eggs; mix well. Add 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough (do not knead). Place in greased bowl, turning once to grease top. Cover and refrigerate overnight. Turn dough onto a floured surface. Pinch off a piece and form a 2-1/2-in. ball. Roll into a 5-in. rope; shape into a knot. Repeat with remaining dough. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown.
Willa Govoro, St. Clair, Missouri
© Copyright Reiman Publications, 1993-1997
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