This was one of the first things my boyfriend told me that he loved to make, and the fact that he loves to cook as much as I do is an ongoing source of joy. It is the first thing his mother and I ever cooked together, in a great Thanksgiving bonding moment! Not being much of a bread baker, these are pretty foolproof and very forgiving, not to mention incredibly delicious! I have slightly adjusted their family recipe, but just enough to feel like there is a little bit of me in there! These make the best "day after a party" sandwiches, and I'm thinking of using them as slider buns at our next casual party. —stacey_ballis
12 with leftovers
yeast, dissolved in 1 c warm water with a pinch of sugar
1 1/2 teaspoons
In This Recipe
Put shortening in a large bowl and pour over boiling water to dissolve.
Add sugar, salt, eggs, flour, and dissolved yeast.
Mix well until dough is well blended, put in a lightly greased bowl, cover tightly with plastic wrap and refrigerate overnight. (the overnight is crucial!)
On a lightly floured board, roll the dough 1/2 “ thick.
Cut with a biscuit cutter to whatever size you like, I like 1 1/2".
Melt the butter and let cool slightly.
For basic rolls, pour half of the melted butter in the bottom of two roasting pans, place the cut rolls on top and then paint the tops with the remaining butter. Let rise 2-3 hours at room temp and then bake at 350 for 18-24 minutes until golden brown.
For fun Cloverleaf style rolls, use a smaller biscuit cutter, dip two or three rolls in melted butter and stack, then place the stacks on their sides in buttered muffin tins, let rise 2-3 hours and bake at 350 for 20-25 minutes until golden brown and cooked through. (For Parker House style, make the dough into small balls, three per cup, rest of instructions the same)
For lovely rings of break-away bread, dip each piece in melted butter and stack sort of willy nilly in 2 greased bundt pans. Let rise 2-3 hours till doubled. Bake at 350 for 30 minutes or until browned.