Sister Granny Rolls

My Granny Bills was making “Sister Schubert” Rolls before the Sister was alive.  I was curious how these would turn out in the high altitude since everything I read doomed yeast bread coupled with high altitude.  They weren’t perfect–a little on the dry side–but they tasted wonderful.  Thanks Granny for your wonderful recipes!

Sister Granny Rolls
1 c sugar
1 c Crisco (melted)
1 c boiling water
2 tsp salt
Stir all the ingredients above until sugar dissolves.
2 packages dried yeast (1 pck=2 1/4 tsp) dissolved in 1 cup warm water
2 beaten eggs
Add the above one at a time.
6 cups flour
 Add 1/4 mixture at a time.
Refrigerate dough in plastic covered bowl over night.  The next morning, divide dough in half and roll out one half onto floured surface. (Be sure to flour your hands, board, and rolling pin).  Use round cutter to cut out rolls.  Double roll over and place into pan.  This recipe yields about 50-60 dinner rolls.  Brush butter over the tops and allow to rise for 2 1/2 hours in a warm place.  Bake in oven for 8-10 minutes at 350 F or 15 min (high altitude) at 180 C.
Sister Granny Rolls

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