A family tradition since the Depression Era, this grandma's recipe for old-fashioned yeast rolls made with no milk and no eggs was carefully recorded for posterity.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
242 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook. Stir in sugar and salt until you see foam rising. Add 3 cups flour and 3/4 cup shortening; mix with the dough hook until the mixture is the consistency of a thick pancake batter.
Step 3
Fill a pot with hot (not boiling) water.
Step 4
Remove the mixer bowl and cover it with plastic wrap and a towel. Place the bowl over the pot of hot water, making sure the bottom does not touch the water. Let rise until doubled in size, 45 minutes to 1 hour.
Step 5
Place the bowl back on your stand mixer and gradually mix in remaining 4 cups flour until dough is smooth and elastic; you may need to add up to 1 additional cup.
Step 6
Divide dough into 24 balls. Place 12 balls into each of the prepared pans; cover with plastic wrap and a towel. Let rise in a warm area until doubled in size, about 1 hour; balls will start out at about 1 1/2 inches in diameter but will rise and touch the sides of the pans.
Step 7
Bake rolls in the preheated oven until golden brown on top, 25 to 30 minutes. Remove from the oven and brush melted butter over top.
Step 8
Heavily grease two 9x13-inch glass pans with shortening.
Ingredients
1 tablespoon salt
7 cups all-purpose flour, divided, or more as needed
