Ingredients
3 tablespoons Crisco
1/4 cup sugar
1 teaspoon salt
4 cups all-purpose flour, approximately
2 packages dry yeast
1/2 stick butter (for brushing)
Method
This simple, old-fashioned yeast roll recipe yields soft, pull-apart rolls with a tender crumb. Begin by preparing the shortening mixture: pour 1 cup of boiling water over the Crisco, sugar, and salt. Stir until the Crisco melts and the sugar and salt begin to dissolve. Allow this mixture to cool until it is warm to the touch—hot enough to be comfortable handling but not so hot that it will kill the yeast.
While the shortening mixture cools, dissolve the yeast. Place 2 packages of dry yeast in 1/2 cup of warm water (roughly 105–115°F or 40–46°C) and stir gently. Let the yeast sit for a few minutes until it becomes foamy and active. This step ensures the yeast is alive and ready to leaven the dough.
Pour the foamy yeast mixture into the cooled shortening mixture. Add about 2 cups of the flour and beat or stir until smooth. The batter will be fairly soft at this stage. Gradually add the remaining 2 cups of flour, stirring or mixing until a workable dough forms. Depending on humidity and brand of flour, you may need slightly more or less than the 4 cups; add additional flour a little at a time until the dough is no longer overly sticky but still soft.
Turn the dough out onto a lightly floured surface and knead briefly until it is smooth and elastic, about 5 minutes. Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot until doubled in size, about one hour. Rising time will vary with room temperature; a slightly warmer environment will speed the rise, while a cooler one will slow it.
After the first rise, punch the dough down to release the air. Knead briefly and divide the dough into small pieces approximately the size of a lime. Roll each piece into a smooth ball. Melt 1/2 stick of butter and roll each dough ball in the melted butter so they are lightly coated. Arrange the buttered balls in a greased angel food cake pan, placing them close enough that they will touch as they rise and bake—this creates the classic pull-apart texture.
Cover the pan and allow the rolls to rise again for about one hour, or until they have nearly doubled and look puffy. You can let them rise longer for a lighter texture; just keep an eye on them so they don’t overproof. Meanwhile, preheat your oven to 400 degrees Fahrenheit (about 200 degrees Celsius).
Bake the rolls in the preheated 400°F oven for 20 to 25 minutes, until they are golden brown on top and sound hollow when tapped lightly. Remove the pan from the oven and, if desired, brush the tops with a little additional melted butter for extra shine and richness. Let the rolls cool slightly before serving so they hold their shape when pulled apart.
Serving and storage: These rolls are excellent warm from the oven, served alongside soups, stews, or a holiday meal. Store any leftovers in an airtight container at room temperature for up to two days, or freeze cooled rolls for longer storage. Reheat gently in a low oven or microwave to refresh their softness.
Variations –
– For a sweet coffee cake-style pull-apart bread: roll the dough balls in a mixture of cinnamon and sugar before placing them in the pan, and sprinkle chopped nuts on top if desired for added texture.
– For an Italian-inspired version: roll the balls in a light dusting of garlic powder or garlic salt before arranging them in the pan. You can also brush with a little olive oil instead of butter for a different flavor profile.
These versatile, easy-to-make rolls can be adapted to many meals and occasions. Follow the basic method above, and experiment with coatings and toppings to suit your taste while keeping the simple, comforting texture that makes this recipe a favorite.