Grand Champion Rolls
From the Kitchen of: Cody Brinckmeyer
Farm Aunt from Yukon, Oklahoma
Servings: 10
Total Time: 8 hours
I made these rolls for years and took them to the field for harvest. They are versatile because they can be used for dinner rolls or cinnamon rolls. I have won several baking awards for these rolls.
Ingredients:
1 cup boiling water
3/4 cup sugar
1 cup shortening
1 1/2 tsp salt
2 packages yeast
1 cup warm water
2 eggs
6 cups flour
Instructions:
Mix sugar, shortening and salt into boiling water. Cool to lukewarm. Dissolve yeast in warm water and add to the cooled mixture. Add eggs and 2 cups of flour to the yeast mixture. Add remaining flour a little at a time to make a soft dough. Cover, let rise until doubled, punch down and refrigerate overnight. Remove from the refrigerator and knead a little. Make hot rolls or cinnamon rolls. Let rise and bake at 350°F for 20 minutes.
