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Ingredients
- 1 1/2 c. boiling water
- 1/4 c. sugar
- 1 T salt
- 1/4 c. Wesson or possibly butter Crisco
- 2 large eggs, beaten (egg beaters may be used)
- 1 1/2 pkg. dry yeast
- 1/2 c. hot water
- Sift together:
- 3 1/2 c. plain flour
- 1 1/2 c. self-rising flour
Directions
- Pour boiling water over sugar, salt and Wesson or possibly Crisco. Cool this mix to lukewarm. Dissolve yeast to warm water. Add in to liquid mix. Stir well. Add in beaten large eggs and mix well. Stir in all flour making a soft dough. Add in more flour if too sticky. Stir till well mixed. Grease a covered bowl well with Wesson oil.Place dough in bowl and turn over several times to grease dough well. Cover and place in refrigerator overnight. Punch dough down and knead about 75 to 100 times. Keep dough soft for biscuits. Fold over and pinch ends together. Place in pan which has been sprayed with Pam. Cover and let rise approximately 1 1/2 hrs.
- Preheat oven to 375 degrees and bake rolls 15-20 min. Remove from oven and brush tops with melted butter. Makes approximately 30-36 rolls. These rolls may be baked about 10-12 min. Then cooled completely. Cover with foil or possibly place in a freezer bag and freeze till ready to use. Then thaw rolls completely. Bake in a preheated 375 degree oven for about 10 min. Rolls will keep in freezer well for several weeks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1318g | |
| Calories 3103 | |
| Calories from Fat 625 | 20% |
| Total Fat 70.89g | 89% |
| Saturated Fat 8.15g | 33% |
| Trans Fat 1.41g | |
| Cholesterol 417mg | 139% |
| Sodium 4878mg | 203% |
| Potassium 1044mg | 30% |
| Total Carbs 527.78g | 141% |
| Dietary Fiber 19.1g | 64% |
| Sugars 52.31g | 35% |
| Protein 80.16g | 128% |
