Rating: 3.5 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 1
Ethelwyn Langston, Albertville, Alabama
Recipe by Southern Living December 2008

Gallery

Credit: Charles Walton IV; Styling: Rose Nguyen

Recipe Summary

prep:
45 mins
stand:
5 mins
chill:
8 hrs
rise:
45 mins
bake:
10 mins
total:
9 hrs 45 mins
Yield:
Makes about 7 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together yeast and warm water in a medium bowl; let mixture stand 5 minutes.

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  • Stir together flour, sugar, and salt in a large bowl. Cut shortening into flour mixture with a pastry blender until crumbly; stir in yeast mixture and eggs just until blended. (Do not overmix.) Cover and chill 8 hours.

  • Roll dough to 1/4-inch thickness on a well-floured surface (dough will be soft); cut with a 1 1/2-inch round cutter, rerolling dough scraps as needed.

  • Brush rounds with melted butter. Make a crease across each round with a knife, and fold rounds in half, gently pressing edges together to seal. Place in a 15- x 10-inch jelly-roll pan and a 9-inch round cake pan. (Edges of dough should touch.) Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

  • Preheat oven to 400°. Bake rolls 8 to 10 minutes or until golden. Serve with Orange Butter.

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