Southern Delight® Mom’s Best Yeast Rolls


  • 1 C. Crisco Shortening
  • 1 C. Sugar
  • 2 Packages Yeast (4.5 tsp)
  • 2 C. Warm Water (115-120°)
  • 1.5 Tbsp. Salt Substitute
  • 2 Eggs
  • 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!™
    Visit for other great recipe ideas.
    ©2009 Bart Anderson
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