John McDonald, CEC, executive chef, Brigham Young University, Provo, Utah: This is a dinner roll recipe that my mother cooks on special occasions such as Christmas, Thanksgiving and some other family gatherings. She is an amazing cook. I have some great memories of her making this recipe and these rolls being served with strawberry or raspberry jam that was made from berries out of her garden. The rolls are buttery, tender and best served warm out of the oven.
11⁄2 tbsp. dry yeast
11⁄4 cup warm water
1⁄2 cup shortening
1⁄2 cup sugar
3 eggs, well beaten
41⁄2 cups flour
2 tsp. salt
1. Soften yeast in ¼ cup warm water. In large bowl combine shortening, sugar, beaten eggs, 1 cup warm water, salt, softened yeast and 2 ½ cups flour. Beat with hand mixer until smooth and well mixed.
2. Add remaining flour to make soft dough. Cover and allow to rise in warm place until doubled in bulk, about 1 to 1½ hours.
3. Punch down and place in refrigerator overnight. Three hours before serving, roll out by dividing dough in half and rolling on lightly floured board to rectangle shape ½-in. thick.
4. Spread with softened butter. Roll up jelly roll style and cut in 1-in. slices. Place cut side down in small, buttered muffin tins. Cover and allow to rise three hour before baking in a 400°F oven for 15 minutes or until brown.
Note: These rolls also can be made into crescent-style rolls if desired.