Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Pam Lolley
Recipe by Southern Living November 2012

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Credit: Iain Bagwell; Styling: Heather Chadduck

Recipe Summary

hands-on:
30 mins
total:
9 hrs 35 mins
Yield:
Makes about 1 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour boiling water over shortening and next 2 ingredients in bowl of a heavy-duty electric stand mixer, and stir until shortening melts and sugar and salt are completely dissolved. Let stand 10 minutes or until about 110°.

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  • Meanwhile, combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.

  • Add yeast mixture and egg to shortening mixture; beat at low speed until combined. Gradually add flour, beating at low speed 2 to 3 minutes or until flour is blended and dough is soft and smooth.

  • Place dough in a lightly greased bowl, turning to grease top. Cover and chill 8 to 24 hours.

  • Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 1 minute). Gently shape dough into 60 (1-inch) balls; place 3 dough balls in each cup of 2 lightly greased 12-cup muffin pans. (You will fill only 20 cups.) Brush rolls with half of melted butter.

  • Cover pans with plastic wrap, and let rise in a warm place (85°), free from drafts, 45 minutes to 1 hour or until doubled in bulk.

  • Preheat oven to 400°. Bake rolls for 8 to 12 minutes or until golden brown. Brush with remaining melted butter. Serve immediately.

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