This is Christy's family's recipe. "We love them served alongside our meals," she says. "But they are especially good when you have ham, because they make the best little sandwiches for leftovers!"
1/2 cup sugar
2 (1/4-oz.) envelopes rapid-rise yeast
1 1/2 teaspoons salt
5 cups all-purpose flour
1/2 cup shortening
2 large eggs, lightly beaten
1 1/2 cups warm water (110° to 120°)
3/4 cup butter, melted and divided
How to Make It
Combine first 3 ingredients and 2 cups flour in a large bowl. Cut in shortening with a fork or pastry blender until crumbly. Stir in eggs. (Mixture will be lumpy and dry.) Stir in warm water, 1/2 cup melted butter, and remaining 3 cups flour until well blended. (Mixture will remain lumpy.) Cover with a kitchen towel, and let rise in a warm place (85°), free from drafts, 20 minutes. (Rolls will rise only slightly.)
Turn dough out onto a floured surface. Sprinkle lightly with flour; knead three to four times. Pat or roll into a 13- x 9-inch rectangle (about 3/4 inch thick). Cut dough into 18 rectangles using a pizza cutter. Place in a lightly greased 13- x 9-inch pan, and cover with towel. Let rise in a warm place (85°), free from drafts, 20 minutes.
Preheat oven to 350°. Bake rolls 25 minutes. Brush with remaining 1/4 cup melted butter, and bake 5 more minutes or until golden.
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