Jubilee Rolls

Oxmoor House
3 dozen


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3/4 cup boiling water
1/4 cup plus 2 tablespoons shortening
1/4 cup sugar
1/2 package dry yeast
1/2 teaspoon sugar
2 tablespoons warm water (105° to 115°)
1 egg, beaten
2 1/2 cups all-purpose flour
1 teaspoon salt


Combine water, shortening, and 1/4 cup sugar; stir until shortening melts. Cool to lukewarm (105° to 115°).

Dissolve yeast and 1/2 teaspoon sugar in 2 tablespoons warm water; stir well. Let yeast mixture stand 5 minutes or until bubbly. Add yeast mixture to shortening mixture, stirring well. Stir in egg.

Combine flour and salt, stirring well. Gradually add flour mixture to yeast mixture, beating well. Cover; refrigerate at least 2 hours or overnight.

Punch dough down. Let rest 5 minutes. Heavily grease miniature muffin pans. Shape dough into 1-inch balls; place one ball in each muffin cup. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in bulk. Bake at 350° for 10 minutes or until golden brown.

Created date

February 2010