Yeast Rolls

 
On Easter I made my first successful yeast bread without a bread maker.  The recipe came from The Southern Plate and they were delicious.  It was so much fun and I can’t wait to make bread again.  Next time I’m going try a different recipe and make a loaf of bread.

Yeast Rolls

• 1/2 C solid vegetable shortening
• 1/2 C Sugar
• 1  1/2 tsp salt
• 2 pkg yeast
• 5 C all purpose flour
• 2 eggs
• 1 stick butter or margarine, melted (plus more for brushing baked rolls with)
• 1 1/2 C warm water (like a baby’s bath temperature, this is key with working with yeast)

Place sugar, salt, 2 cups of flour, and yeast in a large mixing bowl. Cut in shortening with a long tined fork. Add eggs, beating lightly with fork before stirring them in. Add remaining flour, melted butter, and water. Stir together well. Mixture will look like a big old lumpy blob.
Cover with a dish towel and let sit in a warm place for twenty minutes.
After twenty minutes, turn out onto a floured surface. Sprinkle flour over the top and knead three or four times. Pat out into a square that is about 3/4 inch thick. Cut into squares with a pizza cutter. Place in greased 9×13 pan and cover with towel. Let rise another twenty minutes. Bake at 350 for about 25 minutes, or until tops are golden.
Brush hot rolls with additional melted butter.