Sister Schubert's dinner rolls

RECIPE FORUM Recipe Exchange
1

I The only requirements are that you must follow is: You have to get professional grade yeast,{found in a restaraunt supply store that sells to the public} It is Fleishmann’s and it comes in 2 lb. bags. Also the rolls must be baked in the foil-type,9x13, throw- away, aluminum pans that grocery stores sell.

DINNER ROLLS
8 tsp. yeast
7 tsp. sugar
1 cup warm water
1/2 cup sugar
6 cups {Gold Medal} all-purpose flour
1 stick {Land of Lakes} margarine
1/4 cup oil
1 egg
1 cup hot water
2 tsp. salt
2-3 TBSP. oil

Combine yeast, sugar and one cup warm water in a 2 -cup large bowl. Stir to dissolve and let rise until it equals 2 cups.
In large mixing bowl, add 1/2 cup sugar,oil and salt. Mix well with spoon. Add egg, mix well. Add the one cup of hot water, and yeast mixture. Mix well. Add 3 cups flour. Mix well. Add 2 more cups flour. Mix well. Then add last cup of flour and mix well. May use a stand-up mixer with dough hook to get it thoroughly mixed. Take out and put on counter top and knead until its easy to handle about 10-12 times. Form into a ball and place in very large bowl that has 2-3 Tbsp. oil inside. Now turn dough over so that it has oil on all sides of dough. Cover and let rise til double in a draft-free, warm place.
Melt stick of margarine in shallow pan on stove, set aside.
Punch down dough and work down. Sprinkle with flour. Roll out to about 1-inch thickness and cut out with a biscuit cutter. Place roll in palm of hand and with a sharp knife make a cut straight across, without going all the way through. Now fold over like a crescent and dip into melted warm butter. Place all rolls side-by side in towel covered foil pan, seam-side down and let rise until doubled in size. Bake at pre-heated 400* oven on LOWEST
rack. Bake until golden brown.

  • I brushed on melted butter after taking out of oven.

I haven’t tried this with regular yeast ,boy that 2 lb bag of yeast will last me for a LONG TIME…LOL…

2

I’m going to give these a try, I’m looking for a type of roll that is made in most all bakeries in Hawaii. A yeast dinner roll that almost seems like the bottom is baked in butter.
Thanks

3

Punch down dough and work down. Sprinkle with flour. Roll out to about 1-inch thickness and cut out with a biscuit cutter. Place roll in palm of hand and with a sharp knife make a cut straight across, without going all the way through.

4

Can’t wait to try to make these! I saw an article in a Sevierville, TN magazine today about the history of Sister Shubert and there is a copy of the actual recipe in the article - Sister Shubert’s grandmother’s recipe. There were a couple of words I just could not make out but I sure wanted to try her actual recipe!

5

I couldn’t make out the recipe either in the profile paper that I received either. I was able to locate the recipe on the internet which is very similar to the one above and I made them they were remarkable. I have a catering business and had an event Friday night and took this roll and served, everyone loved the rolls. So I can tell you they are wonderful, light and very tasty.