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Granny Everman's Yeast Rolls

Granny Everman's Yeast Rolls

These rolls are a favorite whenever they are served. My husband's cousin Patti usually makes them in large batches for the youth camp we support every year. They are light and delicious and keep well for days.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 24 rolls
Course: Bread
Cuisine: Southern
Calories: 162
Ingredients Method Nutrition Notes

Ingredients
  

  • 5 teaspoons (2 packages) dry yeast
  • 2 ½ cups water, divided
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 5 cups flour
  • ¾ cup sugar
  • ½ cup safflower oil (or canola)

Method
 

  1. Mix the yeast in 2 cups of warm water in an enamel, ceramic, or glass bowl. Stir until yeast is dissolved. Set aside.
  2. Mix salt and 1 teaspoon sugar in ½ cup lukewarm water and stir until dissolved. Set aside.
  3. Mix together flour and ¾ cup sugar.
  4. To the yeast mixture, add the sugar and salt mixture. Stir in oil. Combine with the flour mixture until you get a soft dough. (You may need to add a little more flour.)
  5. Let rise for 2 hours.
  6. On a lightly floured surface, roll until about ¾ inch thick and cut. Place on a greased pan. Let rise for 2 hours.
  7. Bake in a preheated 400°F oven for 20 minutes or until golden.

Nutrition

Calories: 162kcalCarbohydrates: 27gProtein: 3gFat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 195mgPotassium: 34mgFiber: 1gSugar: 6gCalcium: 4mgIron: 1mg

Notes

Make sure you have time to bake. Each rise takes about 2 hours, for a total of 4 hours.
Often, yeast will not proof well in certain types of metal or plastic containers. Glass is best because it is nonporous, but ceramic or enamel also works. The better proof you get on the yeast, the lighter and fluffier these rolls will turn out.
No biscuit cutter? A clean, dry large soup can or medium drinking cup also works.

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