Jordan Rolls

This recipe is from Christy Jordan, who was recently featured in Southern Living Magazine.  While not a big fan of bread that you have to knead or roll out, I’ve been on a search for bread that tastes like my grandmother-in-law’s.  Ms. Jean was an incredible woman of the Lord who went to be with her Savior a couple years ago at the age of 94.  She made the most incredible little silver dollar biscuits for Thanksgiving and Christmas.  Sadly, none of us were able to figure out her recipe (which was never written down) before she died.  So I’ve been trying to find something similar ever since.  I think this one might work.  Next time I’ll cut them into little circles and bake them a little less – I’ll let you know how that goes.  In the meantime, these are delicious!

Ingredients:

-1/2 cup sugar

-2 envelopes rapid-rise yeast

-5 cups all-purpose flour

-1/2 cup shortening

-2 large eggs, lightly beaten

-1.5 cups warm water (110 to 120 degrees)

-3/4 cup butter, melted and divided

Directions:

1.  Combine first 3 ingredients and 2 cups flour in a large bowl.  Cut in shortening with a fork or pastry blender until crumbly.  Stir in eggs.  (Mixture will be lumpy and dry).  Stir in warm water, 1/2 cup melted butter, and remaining 3 cups flour until well blended.  (Mixture will remain lumpy).  Cover with a kitchen towel, and let rise in a warm place, free from drafts, 20 minutes.  (Rolls will rise only slightly).

2.  Turn dough out onto a floured surface.  Sprinkle lightly with flour; knead three to four times.  Pat or roll into a 13x9” rectangle (about 3/4 inch thick).  Cut dough into 18 rectangles using a pizza cutter.  Place in a lightly greased 13x9” pan, and cover with towel.  Let rise in a warm place, free from drafts, 20 minutes.

3.  Preheat oven to 350.  Bake rolls 25 minutes.  Brush with remaining 1/4 cup melted butter, and bake 5 more minutes or until golden brown.