Mrs. Bryant’s Dinner Rolls

Mrs. Bryant was my high school English teacher. Not only was she a gracious and kind woman, but she was also a great cook. This recipe is quite old, yet it produces what I think are the best Southern dinner rolls you can find.

½ cup sugar

1 teaspoon salt

½ cup vegetable shortening

1 cup boiling water, divided

1 package active dry yeast

3 cups all-purpose flour, divided

1 large egg, slightly beaten

In the bowl of your stand mixer place the sugar, salt, and shortening. Add cup of the boiling water so the shortening begins to soften. Allow the remaining ¼ cup of the water to reach lukewarm temperature. Add the yeast to the lukewarm water and stir to dissolve. Let rest for 3 minutes.

Add 1 cup of the flour to the sugar mixture. Use the mixer to combine well. Add the yeast mixture and the second cup of flour and mix well. Add the remaining cup of flour and mix well. Add the egg and continue to beat with the mixer for about 15 minutes or until the dough leaves the side of the bowl. Cover and let rise until dough doubles in bulk. Punch down and place in lightly greased bowl, turning to grease the top also. Cover and refrigerate overnight.

When ready to roll out, place the dough on a floured board and knead lightly. Roll out to ½-inch thick. Form into desired shapes or cut with a 2-inch biscuit cutter. Grease muffin tins or a cookie sheet and place dough ¼ inch apart. Butter the tops. Leave in a warm place to rise for approximately 3 hours. Preheat the oven to 400 degrees and bake for 20 minutes.

Makes 3 dozen rolls.