February 11, 2010

Great Grandma's Rolls

This is my Great Grandma Tennants roll recipe. Feel special I'm sharing. They are SO good. Plus I'm named after her!

2 1/4 tsp yeast
1 tsp sugar
1/2 c. warm water
1/2 c. shortening (vegetable please)
3/4 c. sugar
1 c. boiling water
1 tsp. salt
1 c. cool water
3 beaten eggs (room temp!!!)
7-9 c. all purpose white flour
  • Dissolve yeast and 1 tsp sugar in 1/2 c warm water. Let stand 20 minutes.
  • Mix shortening, 3/4 c. sugar & 1 tsp salt with "boiling water". (I add all these ingredients to a Pyrex measuring cup and heat in the microwave till nearly boiling.)
  • Add 1 c. cool water to hot liquid mixture. 
  • Put 3-4 cups of flour into mixing bowl. 
  • Add tepid shortening mixture to the mixer. 
  • Add yeast mixture & beaten eggs.
  • Mix about 5 minutes.
  • Add remaining flour slowly in increments until you make a slightly sticky, but firm dough. This is not stiff bread dough. 
  • Put dough into a large "tupperware" bowl with lid or plastic wrap.
  • Place in refridgerator for 3-4 hours to rise.
  • Dough will keep up to or just beyond 1 week in the fridge.
When you want to bake the rolls:
  • Take as much dough out of fridge as you will need.
  • Form any shape roll you want. (Parker House rolls = 2 balls of dough in muffin tin, Cloverleaf = 3 smaller balls in muffin tin, regular round or ovals on cookie sheets.)
  • Let rise 20-30 minutes in a warm place for fluffier rolls.
  • Bake @ 400 (375 convection) for 15 minutes.
Makes 3 dozen small rolls.


Sarah said...

Don't try to mess with this recipe. Honey can be substituted for sugar, but don't try making this wheat!!!

The crazy Shaw Family said...

I love you! When I no longer feel like butt, I will be making them. I loved them when you made them for us, and adore you for posting this recipe!
maybe you should come make them for me???