Ingredients
The following ingredients have 4 Servings
- 2 T dry yeast
- 2 cups warm water
- 1/2 cup sugar
- 2 tsp salt
- 7 cups all purpose flour (see notes)
- 3 eggs (at room temperature)
- 1/4 cup shortening
Instruction
- In the bowl of a stand mixer add the water, yeast, and a pinch of sugar. Let sit for 10 minutes. You want the yeast to get bubbly and foamy, this signifies the yeast is active and working.
- Once the yeast is bubbling add the sugar, salt, and 3 cups of flour. Using the paddle attachment, mix until combined. With mixing speed on low add the eggs one at a time. Add shortening and mix until combined. Switch to the dough hook, add remaining 4 cups of flour. Mix on medium low speed for 8 minutes. The dough should pull away from the sides of the bowl. Dough will be tacky but not overly sticky. If the dough is sticky add additional flour 1 tablespoon at a time until the dough reaches the correct consistency.
- Place the dough in a lightly oiled bowl then flip it over so that the top and bottom of the dough are lightly oiled. Cover and let rise for 1 hour or until doubled in size.
- When dough has nearly doubled in size punch down, and shape into 24 balls. Place the dough balls on a lightly greased baking sheet. Cover the baking sheet with plastic wrap and let the dough balls rise for 30-40 minutes or until puffy and almost double in size.
- Preheat the oven to 400° F. Once the rolls have nearly doubled in size place the rolls in the oven and bake for 12-20 minutes, or until the rolls are golden brown on top and fully baked.
- Brush the tops of the warm rolls with butter.
- Store rolls in an airtight container. Rolls will keep for 4-5 days at room temperature, but best when eaten the same day they are made. You can't beat fresh rolls!
