Feather Rolls


  • 2 packages active dry yeast or yeast cakes
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/2 cup butter-flavored Crisco
  • 1 cup milk
  • 2 eggs
  • 1/2 cup lukewarm water (110′ to 115′ )
  • 1/4 cup sugar (increase to 1/2 cup for Cinnamon Rolls)
  • 4 1/4 cups flour
  • 1 cube butter

Pan: large baking sheet pan

Oven: 375′

Time: 17 minutes – or until lightly brown on the bottom

  • 1. Scald milk.
  • 2. Add Crisco , 1/4 cup sugar, and salt.
  • 3. Cool
  • 4. Dissolve yeast in warm water.
  • 5. Add tablespoon sugar.
  • 6. Beat eggs.
  • 7. Add eggs.
  • 8. Mix with milk.
  • 9. Add flour.
  • 10. Refrigerate for 2 hours or overnight.
  • 11. Roll out and cut with 2 1/2 inch cutter.
  • 12. Melt butter in pie pan.
  • 13. Lift each roll and dab in butter on one side.
  • 14. Form roll by making a crease in each round just off center with the back of a table knife and folding over the larger side overlapping slightly.
  • 15. Place folded roll on baking sheet brush tops with butter.
  • 16. Bake.