Delicious Hillbilly Hot Rolls Recipe – Perfect for Any Meal
Do you remember smelling the fresh hot rolls as they baked in the school cafeteria? When you bake these rolls, it will bring back those great memories of long ago. This roll recipe was for the school food service from 1968 – 1990. I don’t know if they bake fresh rolls in schools today, but if they don’t, they need to bring back this recipe. Make these rolls and bring back some memories … or create some new ones. You will love the goodness of these rolls.
Makes: about 40+ rolls (depending on size)
You’ll Need :
2 C warm water
2 packages dry yeast
6 1/2 C all-purpose white flour
1 tsp salt
1/2 C melted shortening, oil or butter
1/2 C white sugar
Dissolve 2 packages of yeast in 2 C warm water (between 105 – 110°F) in a mixing bowl. Let stand until yeast dissolves. Add 2 C flour, 1/2 C sugar and 1 tsp salt. Beat with mixer for 2 minutes. Add melted shortening and eggs. Beat 2 minutes. Slowly add 4 1/2 C flour and mix well. Let mixture rise in a warm place, undisturbed, until double in size. Punch down and make into rolls. Let rolls rise for about one hour in a warm spot, undisturbed. Bake for about 30 minutes or until golden brown in a 350-degree oven. Gently rub tops with butter.
This recipe does make a lot, but you can always half the recipe and you can also freeze the made rolls.
If you want to freeze premade dough, just make sure to mix the dough according to the recipe’s instructions but add twice as much yeast. This is to compensate for the yeast that will die off in the freezing process. Additionally, you want to ensure that you use only active dry yeast—not fast-acting yeast. You can freeze up to 4 weeks.