Pan Yeast Rolls

Name: Pan Yeast Rolls
Prep time: P2H
Total time: P2H
Yield: 36
Cuisine: Fusion
Ingredients: corn grits; sugar; salt; water; vegetable oil; flour; yeast, active dry

Submitted by jnallee

I got this recipe from “TheSouthernLadyCooks.com” Here’s a blurb from her website: “These rolls will melt in your mouth. I have made them for years and they are wonderful. My family looks forward to these rolls during the holidays. I think this recipe was on a box of grits years and years ago."

YIELD

36 servings

PREP

2 hrs

COOK

25 min

READY

Ingredients

CUP CORN GRITS
instant grits, or quick grits, uncooked *

⅓

CUP SUGAR

TABLESPOON SALT

CUPS WATER
hot ( i just use water, hot from the tap.)

⅓

CUP VEGETABLE OIL
(I use canola oil)

CUPS ALL-PURPOSE FLOUR
up to 6 1/2 cups

4 ½

TEASPOONS YEAST, ACTIVE DRY
2 packages (two 1/4 ounce packages)

Directions

Combine instant grits, sugar, and salt in large bowl. Add water, oil and 2 cups of the flour. Beat 2 minutes on low speed with mixer. Add 1 cup additional flour and yeast. Beat 1 minute on low speed. Stir in additional flour to make soft dough. Turn out on floured board and knead until smooth and elastic. Add additional flour if needed. Spray two round cake pans and divide dough in half. Shape each half into 18 balls and place in pans. Cover and let rise 1 to 2 hours until doubled in size. Bake in preheated 400℉ (200℃) oven 20 to 25 minutes until golden brown. Brush with butter. Makes about 36 rolls. Serve warm.