This classic Southern roll recipe goes by many different names. No matter what you call it, though, it scratches many itches: It's fluffy, it's delicious and it's relatively easy to make. The recipe below calls for both shortening and eggs for a richly flavored roll that will perfectly accompany all of your favorite Sunday dinner recipes.
These rolls do require a bit of forethought, as they need to be started a day in advance. A day before you're planning to serve them, you'll need to prep the dough. This will help it develop flavor and structure before you form the rolls and bake them up.
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Cooktop Cove
Preston Rolls
24
1 day
20 minutes
1 hour 20 minutes
1 cup boiling water
1 cup shortening
¾ ounce quick-rise yeast
1 cup lukewarm water
2 eggs
6 cups flour
½ cup sugar
1 teaspoon salt
2 tablespoons melted butter
At least a day before serving, combine the shortening and boiling water. Stir until the shortening is completely melted and set aside to cool.
In a mixing bowl, combine the yeast and warm water to dissolve the yeast. Mix the eggs into the mixture.
When the shortening has cooled, combine it with the yeast mixture.
In a large bowl, combine the flour, sugar and salt. Add the wet ingredients to the dry, and stir to form a dough. Cover with plastic wrap and chill for one day, punching down at least twice.
Two hours before serving, knead the dough a bit, then roll it out to ½ inch thickness. Cut out 24 rolls and place on a greased baking sheet. Cover and proof for 2 hours.
Preheat the oven to 425 F. Uncover the rolls and bake for 15-20 minutes.
Remove the rolls from the oven and brush the tops with the melted butter before serving.
