From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox Newsletter.


  • 1 package dry yeast, or
  • 1 yeast cake
  • 2 cups lukewarm water
  • 2 eggs, unbeaten
  • 1/2 cup sugar
  • 2/3 cup shortening
  • 1 teaspoon salt
  • 7 cups flour
  • Melted butter


Add yeast to lukewarm water, mixing with hand until yeast is dissolved.  Add eggs, sugar, shortening and salt.  Stir well.  Sift in 4 cups of the flour.  Stir well.  Sift in 2 more cups of flour and stir well.  Add remaining 1 cup flour and mix with hands.  Cover dough with wet dish towel that has been folded 4 times.  Place in refrigerator overnight.  When ready to use, remove desired amount from refrigerator and allow to rise at least 4 hours.  Do not work with more than half of the dough at a time.  Knead to get air out.

For dinner rolls, roll out 1/4 to 1/2-inch thick.  Cut in rounds with small cheese glass, or similar-sized cutter.  Dip both sides of each roll in melted butter and fold over.  Place in greased pan.  Let rise until double in size, about 40 minutes.  Bake at 400 degrees for 15-20 minutes, or until brown.

For cinnamon rolls, roll dough as thin as possible.  Spread dough with melted butter, cinnamon and sugar.  Sprinkle with raisins and pecans, if desired.  Roll up.  Cut in slices, about 1/2-inch thick.  Place slices in greased pan or in muffin pans.  Let rise until doubles in size.  Bake as directed above.

at least 5 dozen small rolls

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