There is nothing quite like the smell of freshly baked bread, and if you add some cinnamon into the mix, oh my! This issue celebrates breads – from those fluffy yeast rolls you remember grandma making for Sunday dinners, to the light and fluffy biscuits that are amazing slathered with butter and jelly. And, let’s not forget those ooey-gooey cinnamon rolls that fill the house with the scents of cinnamon and nutmeg. I can smell them already, can you?

Yeast Rolls

Submitted by Julie Kern Morrison, Menard Electric Cooperative
Course Breads and Rolls


  • 1 c. sugar
  • 3/4 c. shortening (butter is better)
  • 1 c. boiling water
  • 2 pkgs. yeast
  • 1 c. warm water
  • 2 eggs beaten
  • 1 t. salt
  • 7-8 c. flour


  • Melt shortening (or butter) in large mixing bowl by adding boiling water to it.
  • Add sugar.
  • Mix together the warm water and yeast.
  • Add to the sugar-shortening mixture.
  • Mix in the eggs and salt.
  • Stir in enough flour so that dough will not be sticky.
  • Knead dough on floured surface until stiff (5-7 minutes).
  • Place in greased bowl. Cover.
  • When doubled in size, punch down and shape into small loaves or rolls.
  • Let rise for 1-1/2 hours.
  • Bake at 350 degrees for 10-15 minutes.


If making loaves, bake until golden.