This recipe for homemade dinner rolls (also known as Preston rolls around these parts) is easy and results in the most heavenly-smelling freshly-baked soft yeast rolls.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: rolls
Servings: 2dozen rolls
Calories: 203kcal
Ingredients
1cupboiling water
1cupshortening
3packetsRapid Rise YeastI use Red Star
1cuplukewarm water
2eggs
6cupsall-purpose flour
1/2cupsugar
1teaspoonsalt
Instructions
At least a day before you want the rolls
In a bowl or 2-3 cup measuring cup, place the shortening and pour boiling water over. Stir until shortening is melted. Allow to cool slightly while you do the rest.
1 cup boiling water, 1 cup shortening
In a separate medium-sized bowl, stir the yeast and lukewarm water together until yeast is dissolved. Set aside.
3 packets Rapid Rise Yeast, 1 cup lukewarm water
Mix the eggs into the yeast mixture. Once the shortening has cooled a bit, pour that into the yeast mixture as well and stir well.
2 eggs
In a large bowl, stir together the flour, sugar, and salt. Add in the yeast mixture and stir until a dough is formed. Cover this and place it in the refrigerator. Before you go to bed, punch it down and punch it down again in the morning.
6 cups all-purpose flour, 1/2 cup sugar, 1 teaspoon salt
Two hours before you want the rolls
Remove the amount of dough you want to use and place it on a floured surface. Knead it just a few times (by pressing it into a ball and then flattening with the heel of your hand, then repeating two more times) and then pat it out to about 1/2-inch thick. Cut out the rolls with a small biscuit cutter or drinking glass. Place on greased baking sheet and cover, allowing to rise for two hours.
Bake at 425 for 15 to 20 minutes.
If you'd like your rolls to appear more brown on top, brush them with melted butter or a mixture of 1 whole egg and 1 tablespoon of water. This is purely optional.
This dough will keep in the refrigerator for up to a week.