Neeley’s Hot Rolls

Just in time for the Thanksgiving holiday these rolls are great. This recipe is from our archives and I may make these this year as I was not happy with the heavy texture results of a Parker House recipe I was planning to use. Thanks goes to Linda Jones for sharing their family recipe with us.

Recipe

2 cups scalded milk
1/4 cup crisco
2 packages active dry yeast
2 Tbs sugar
2 tsp salt
6 1/2 cups all-purpose flour
1/2 cup butter, to dress rolls

Combine milk and crisco, stir well and cool until lukewarm in mixing bowl. Add yeast, sugar, and salt then blend. Mix flour in to make a stiff dough, turn onto floured board. Knead until dough is soft but not sticky. Place back in mixing bowl and let rise 1 to 1 1/2 hours.

Form dough into 1 inch balls and place on cookie sheet, let rise 45-60 minutes. Bake in hot oven at 400 degrees until tops are golden brown. Rub tops slightly with a stick of butter.