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.
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.
