This is my most requested recipe when we go to visit relatives for the holidays. My family expects me to make my famous rolls for Thanksgiving Dinner and cinnamon rolls for Christmas morning. It is quite the tradition. This recipe can be used to make dinner rolls, crescent rolls, or cinnamon rolls. The rolls have a richer flavor and better texture when a baking stone is used.
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons plus ¾ cup sugar
1 cup boiling water
½ cup (1 stick) margarine
½ cup butter-flavored shortening
2 teaspoons salt
3 eggs, beaten
7½ cups all-purpose flour
1 cup cold water
In a small mixing bowl combine the warm water, yeast and 2 tablespoons of the sugar and let it rest for 5 minutes. In a medium-size mixing bowl pour the boiling water over the margarine, shortening, the remaining ¾ cup sugar, and the salt. Stir well. In a large mixing bowl, using 2 cups at a time, alternate the ingredients as follows: Pour in 2 cups of flour, then the yeast mixture and mix. Add 2 cups of flour, then the beaten eggs and mix. Add 2 cups flour, then the cold water and mix. Add the remaining 1½ cups flour and mix very well; the dough will be very sticky. Cover and refrigerate for 5 hours or overnight.
When ready to serve, preheat the oven to 350°. Shape the dough into rolls. Place on a nonstick baking sheet and bake for about 15 to 20 minutes.
YIELD: 3 DOZEN
Diane Bevan
Camp Hill, Pennsylvania