• Cooking Time: 12-15 minutes each batch
  • Servings: 60-70 rolls
  • Preparation Time: 2 hours


Received this recipe back in high school days, homemaking class, 1968. Everyone seems to enjoy them.


  • 4 cups warm water
  • 4 packages active dry yeast
  • 1 cup sugar
  • 2 teaspoon salt
  • 1/2 cup shortening (can use 1/2 butter-1/2 shortening)
  • 2 eggs
  • 12-14 cups flour


  • In a very large bowl, dissolve yeast in water, and proof. (Let set for 5 minutes)
  • Stir in sugar, salt, shortening, and eggs.
  • Add 6 cups of the flour and mix with a hand mixer for about 2 minutes.
  • Now add rest of flour a little at a time and start using a wooden spoon, until your can't stir anymore.
  • Then put onto counter or table that has been dusted with flour.
  • Knead until smooth and elastic.
  • Place dough in another big bowl that has been oiled or greased, with the dough greased-side up.
  • Cover with damp cloth, place in the refrigerator at least 1 hour.
  • Take out and shape into rolls, I like the knot roll.
  • Preheat oven to 400 degrees.
  • Bake 12-15 minutes.
  • After done brush with melted butter.

Categories: Roll 

Author Credit: high school days 1968

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