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.
Step1
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.
Step2
Fill a pot with hot (not boiling) water.
Step3
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.
Step4
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.
Step5
Heavily grease two 9x13-inch glass pans with shortening.
Step6
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.
Step7
Preheat the oven to 375 degrees F (190 degrees C).
Step8
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.
Prepare Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Servings:
24
Calories:
242 kcal
Carbohydrate:
32 g
Cholesterol:
10 mg
Dietary Fiber:
1 g
Protein:
4 g
Saturated Fat:
4 g
Sodium:
272 mg
Total Fat:
11 g
