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2 cups boiling water
1/2 cup granulated sugar plus 1 teaspoon
1 tablespoon salt
1/4 cup shortening
2 cakes yeast
8 cups sifted all-purpose flour, divided
2 eggs, beaten
Mix boiling water, 1/2 cup sugar, salt and shortening together; cool until lukewarm.
Dissolve yeast in lukewarm water; add 1 teaspoon sugar and stir in 4 cups of flour; beat well.
Add remaining flour, one cup at a time, beating well after each addition. Mix thoroughly to a smooth dough; knead slightly.
Place in a large greased bowl; grease top of dough; cover and store in refrigerator until ready to use.
Remove as much as needed and shape as desired. Let rise in a warm place until double in bulk.
Bake at 425 degrees F for 20 to 25 minutes.
Yeast Roll Recipes
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