Grandma Knight’s Yeast Rolls


  • 1.25 cups warm water
  • 2.25 tsp (1 package) active dry yeast
  • 2 Tbs white sugar
  • 2 Tbs softened shortening
  • 2 tsp salt
  • 3(ish) cups bread flour


  • To the bowl of a stand mixer add the yeast, sugar, and warm water. Give it a little stir with a fork or whisk. Let this sit about 10 minutes or until foamy. If it does not foam either your yeast is no longer active or your water wasn’t warm enough.
  • Mix in the shortening and salt with a beater blade attachment
  • Start adding in the flour slowly. When the mixture has become nice and smooth, switch to a dough hook. Ever so slowly, continue to add the flour until the dough pulls away from the sides of the bowl, is stiff, and no longer sticky.
  • Oil a bowl (or use the mixer bowl). Turn the dough ball in the oil to coat and cover the bowl with plastic wrap and a towel. Place in a nice and cozy spot away from chills and drafts.
  • Allow to rise until doubled in size. Time will depend on how warm and cozy your spot is.
  • Punch down the dough and cut off pieces of dough to make about 18 – 20 rolls. Shape these into balls and place into an oiled baking pan (9×13 works great).
  • Once again, cover with plastic and place back in that warm and cozy spot until doubled in size again.
  • Near the end of the second rise, preheat your oven to 375 degrees.
  • Beat one egg and mix in about a tablespoon of water. Brush this over the tops of the rolls.
  • Bake your rolls for about 35 minutes or until golden brown.
  • Enjoy!

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