Hooray for a dinner roll recipe that involved nothing outside of what I keep in my pantry. Dinner rolls, by the way, not to be confused with biscuits. These are much softer than my traditional biscuit recipes. Don’t use a dough hook for this; it doesn’t mix as well.
2 tablespoons vegetable shortening
3 tablespoons granulated sugar
1 cup hot water
2 tsp dry active yeast
1 teaspoon salt
2 1/4 cups flour
Mix shortening, sugar and water. Add yeast and allow it to froth. Mix in egg, salt and flour and allow it to rise until it is doubled in size.
Grease a pan and divide the dough into 8 rolls. Allow them to rise again until they are doubled in size.
Bake for 10 minutes in a 425 degree oven.