Best Ever Yeast Rolls
Submitted by lsb on January 05, 2004 at 1:07 pm

DESCRIPTION
Best Ever Yeast Rolls

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
I clipped this recipe from a magazine back in 1991 and have made it ever since. It always receives raves.

2 pkg. dry yeast
2/3 cups sugar, divided
1 cup warm water (~110 degrees)
1 tsp. salt
1/2 cup butter
1/2 cup margarine
1 cup boiling water
2 eggs
6 to 7 cups flour

Dissolve yeast and 1 tsp. sugar in 1 cup warm water; let stand about 5 minutes.

Combine remaining sugar, salt, butter, and shortening in bowl or mixer. Add boiling water, stirring until butter and shortening melt. Cool slightly. Add dissolved yeast, stirring well. Add eggs and 3 cups flour, beating at medium speed until smooth. Gradually stir in enough remaining flour to make a soft dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place 1 to 1 1/2 hours or until doubled in size.

Punch dough down; turn dough out onto a well-floured surface and knead several times. Divide dough into thirds. From each third, shape dough into 12 2-inch balls and place balls into 3 greased 9-inch round cake pans. Cover and let rise 30 to 40 minutes. Bake at 325 degrees for about 20 minutes.

Yield: 36 rolls