Another cookbook blue ribbon winner

Wheat. (Photo by Kay Ledbetter, Texas A&M AgriLife.)

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.


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


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.

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