1 C. Crisco Shortening
1 C. Sugar
2 Packages Yeast (4.5 tsp)
2 C. Warm Water (115-120°)
1.5 Tbsp. Salt Substitute
6.5+/- C. Bread or All Purpose Flour
Dissolve 2 packages (or 4.5 tsp) yeast into 2 C. warm (115-120°) water and let stand for 10 min.. With heavy-duty stand mixer on low speed, cream shortening and sugar together, then add 2 Eggs and 1.5 Tbsp. Salt Substitute. Slowly add the Yeast and Water and blend. Replace mixer beater with dough hook, and add 4 C. Bread Flour, and blend slowly. When flour is mixed in, add flour 1/2 C. at a time. When dough ball cleans the bowl, you’ve added enough flour. Allow mixer to kneed the dough for 7-10 min. Turn dough out into a large well-greased bowl and cover with plastic wrap that you’ve greased .
Set bowl in warm place until the dough has doubled in bulk, or place in refrigerator overnight. Roll dough to 1/4” to 1/3” thickness, and use a 3” biscuit cutter to cut rolls. Using the handle of a dinner knife, place a crease across the middle of the roll. Brush one half with melted butter, and fold, sealing edges.
Place about 1.5” apart on a greased baking sheet (or lined with parchment paper), and bake at 350° until lightly browned (12-18 min.) Just before they are ready, brush the tops with melted butter, and return to the oven for final few minutes. Mom made these rolls every family get-together for as long as I can remember. Makes about 50 rolls.
No Salt Added...Just Great Taste!™
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©2009 Bart Anderson