Here is another family favorite recipe that was added to the Heirloom Cookbook compilation.
My mom has been making these rolls for almost 40 years. They are a staple, and an expected addition to all family meals, gatherings and events. About 25 years ago they were nicknamed, “Butt Rolls” by my adorable nephew, Tony. (Tony now has 7 adorable children of his own, a testament of how time flies!) You can see where Tony got the impression and named them such in this pic:
You can also make them into the clover leaf shaped rolls like these:
In a small bowl, combine:
- 2 packages yeast
- 1 cup warm, NOT hot water
Stir together and set aside.
In a large bowl combine:
- 1/2 cup sugar
- 3 teaspoons salt
- 7 cups all-purpose flour
Stir together, and with a pastry cutter, cut in 4 tablespoons of shortening.
In a separate bowl, combine:
- 2 eggs, room temperature
- 2 cups warm milk
- 3-4 drops yellow food coloring
- Water & yeast from step 1
When combined, beat by hand into dry ingredients until smooth.
Transfer into oiled bowl, cover and let rise at room temperature until doubled into size.
Punch down and form into desired roll or loaf shapes and cover with towel until doubled in size.
Bake in preheated 425 degree oven until golden brown.
When you remove from oven, brush with melted butter or shortening immediately.
The dough can be stored in the refrigerator for up to 10 days.