Saturday, March 12, 2016

Dinner Rolls

This dinner roll recipe was handed down to me around 1991 from a relative of General E Lee (my lovely former mother in laws mother) Lelia Lee.
I don't have photos to add at this time but I will take step by steps to add.

Yields 2 dozen rolls

Liquid Ingredients
Mix together
1 packet dry yeast
3 tablespoons sugar (honey works fantastic as well)
1 cup warm water
Set aside.

Dry ingredients
Sift together
4 cups all purpose flour
1/2 teaspoon salt
Cut in
1/3 cup Crisco
Until crumbly.

Add liquid ingredients to the dry ingredients to form a soft dough.

You may need to add a little more warm water if the dough is too dry.

Knead well, about 3-5 minutes. Adding only enough flour to keep the dough from sticking to your hands.

Place kneadeded dough in a greased bowl and lightly grease the top of the dough.

Cover. Let rise in a warm place 1 1/2 - 2 hours or until doubled in size.

Punch down and form into balls, place on a greased pan. 
Let rise again until doubled in size. 
Keep covered in a warm place.

Bake at 400° until golden brown.
Serve hot with fresh sweet cream butter, honey, honey butter, jam, any of your favorite toppings.