My kids love these things! Which is great, because I am horrible at getting rid of leftovers so this recipe helps me a lot! This is my Great Grandmother's Recipe for rolls, and then I just add the meat to them but if you are ever looking for a roll recipe then this is the one! These are the most amazing rolls in the whole wide world!
leftover pot roast & carrots
1 pkg yeast
1/4 C. warm water
1 C. milk- scalded
1/4 C. sugar
1/4 C. shortening
1 tsp. salt
1 egg
3 1/2 C. flour
Shred and chop the roast and the carrots together. Mix them up well.
Soften the yeast in the warm water for about 10 minutes.
During standing time, scald the milk. Add sugar, shortening, and salt. Mic well. Cool to lukewarm. Add 1 1/2 C. four and mix well. Add yeast mixtures and the eggs mixing quickly and thoroughly. Gradually add the rest of the flour until you have a soft dough. Cover and let double. Pinch off small 1 1/2" balls of dough. Stretch out and flatten, Using a Tablespoon scoop a ball of the meat mixture into the middle of the dough. Wrap the dough around the meat and pinch off at the bottom. Place in a buttered 9x13 baking dish. Continue with other rolls, spacing about 1 1/2" apart. Bake at 375 15-20 minutes or until golden brown and the dough is cooked through. Serve with leftover gravy or a pre-made gravy.
*If you are wanting to make this recipe as just rolls:
Soften the yeast in the warm water for about 10 minutes.
During standing time, scald the milk. Add sugar, shortening, and salt. Mic well. Cool to lukewarm. Add 1 1/2 C. four and mix well. Add yeast mixtures and the eggs mixing quickly and thoroughly. Gradually add the rest of the flour until you have a soft dough. Cover and let double. Form into golf-ball shapes and place in a buttered 9x13 baking dish about 1 1/2" apart. Bake at 400* for 12-15 minutes. Remove to a wire rack and cool. Brush tops with butter.
