Jordan Rolls

This recipe is from Southern Plate.

I made these for Thanksgiving dinner and not only is it an easy recipe but they are DELICIOUS!


1/2 cup shortening
1/2 cup sugar
1-1/2 tsp salt
2 pkg fast acting yeast
5 cups flour
2 eggs, slightly beaten
1/2 cup butter, melted (plus more for brushing baked rolls with)
1-1/2 cup warm water (like a baby’s bath temperature, this is key with working with yeast)


  1. Place sugar, salt, 2 cups of flour, and yeast in a large mixing bowl.
  2. Cut in shortening with a pastry cutter.
  3. Stir in eggs.
  4. Add remaining flour, melted butter, and water.
  5. Stir together well.
  6. Mixture will look like a big old lumpy blob.
  7. Cover with a dish towel and let sit in a warm place for twenty minutes.
  8. After twenty minutes, turn out onto a floured surface.
  9. Sprinkle flour over the top and knead three or four times.
  10. Pat out into a square that is about 3/4 inch thick or see method 2 below.
  11. Cut into squares with a pizza cutter.
  12. Place in greased 9×13 pan and cover with towel
  13. Let rise another twenty minutes.
  14. Bake at 350 for about 25 minutes, or until tops are golden.
  15. Brush hot rolls with additional melted butter.

Method #2

  1. Pat your dough out into a circle, about twelve inches in diameter.
  2. With a pizza cutter, cut the circle into sixteen pieces.
  3. Spray two 9×13 inch pans with cooking spray.
  4. Roll each triangle up beginning on the big end and rolling towards the point.
  5. Space them out a bit and put them in two 9×13 pans.
  6. Cover with a towel and place in a warm place for another twenty minutes.
  7. Bake at 350 for about 25 minutes, or until tops are golden.
  8. Brush hot rolls with additional melted butter.

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