This chilled tuna salad is an easy and tasty recipe that tastes excellent on those steamy summer days. It can even be prepared the previous evening to be ready and chilled when you get home from work the following day. Before we got married, my husband had never eaten this; now, he asks for it every other week during the summer. The tuna can be swapped out for chicken, which is also fantastic. I present it with a variety of crackers and a lettuce leaf for aesthetic purposes. Enjoy your meal!
| Prep Time: | 1 hr |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 40 mins |
| Total Time: | 3 hrs |
| Servings: | 40 |
| Yield: | 40 rolls |
Ingredients
- 3 (.25 ounce) packages active dry yeast
- ½ cup sugar
- 6 cups warm water
- 1 cup shortening, melted
- 2 teaspoons salt
- 5 pounds all-purpose flour
Instructions
- In a large bowl, stir yeast into 1 cup warm water to dissolve. Stir in 1/4 cup sugar. In a separate large bowl, stir salt into 5 cups warm water to dissolve; stir in shortening and remaining 1/4 cup sugar. After yeast foams, stir salt mixture into yeast mixture.
- Mix in the 1/2 of the flour, and then mix in remaining flour 2 cups at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.
- Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Form the dough into approximately 30 to 40 rounds. Place on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake rolls in preheated oven 15 to 20 minutes, or until brown. Serve warm.
Reviews
what is the history of these rolls? Does anyone know? As a native Virginian, I’d really be interested to know and I cannot find it on the net. Thank you!
First of all – yum! I scaled down the recipe quite a bit – yielding exactly 12 rolls. I followed the measuring instructions of another reviewer who scaled it down as well, turned out fabulous. The only thing I did different was that I used butter in the place of shortening. I added a little more melted butter than the scaled down recipe originally called for (instead of 1/4 cup, I used about a 1/2 cup). Very easy to make if you are willing to take the time – well worth all the effort it takes! I baked them exactly 20 mins and as soon as I took them out of the oven, I brushed the tops of them with melted butter – amazing!!!
Woohoo! These are wonderful. I changed the servings to 10, followed the recipe exactly other than using my KA , and made large sandwich type rolls which turned out perfectly These are exactly what I was looking for. Thanks for the recipe!
I just pulled these out of the oven, they turned out FANTASTIC! I will be using this recipe again.
These are dense, and quite bland. But oddly, the taste grows on you after that first bite… I think this might be better toasted, after being made in a loaf perhaps…
These were very good. Soft and a great taste! The only problem I had was getting them to brown. Next time I will add an egg wash to the tops to get them to brown. For some reason the oil on top did not do the job. A very good recipe indeed and will be a keeper.
Some loved it and some didn’t…a little bland but turned out nicely
I made these today for Thankgiving dinner. I wish I hadn’t. They were very “heavy”. Not fluffy at all. Not a very good taste. Will not make again.
I’m giving this 3 stars only because I scaled the recipe down and therefore the problem might have been my own mistake, but since I have scaled many recipes down, I doubt it. These rolls were bland and boring, they had absolutely no taste. They were also not light and fluffy like I think rolls should be, they would be good with Chile or stew to sop up some of the liquid. But unless I use it that way, I won’t be making these again.
These. were. AWESOME! I scaled it down, used butter instead of shortening and even added some whole wheat flour in place of all-purpose..and it still turned out. I have always had problems trying to add WW flour. But this one was awesome! So, if you consider my alterations as still abiding by this recipe…I say 5 stars, this recipe rocks!
scaled this down to a fourt. used 2 tsp of yeast. 1 1/2 cups water,1/8 cup sugar, 1/4 cup shortening. 1/2 tsp salt. and 3 1/2 cups flour. if it’s too sticky just add in a little more so it’s workable. i added the water to my stand mixer and sprinkled in all the yeast and sugar and proofed for 10 min. till foamy. then added shortening and flour and mixed till incorporated. let that sit for 20 min. then added in salt and kneaded till smooth. followed the rest of the instructions as written. yum
Good recipe. I even messed it up by putting all water in with the yeast (I cut the recipe down to a forth) and they still were great.
My family loves cheese rolls but, I have not made them in years and couldn’t find my roll recipe. So I found this recipe and used it. IT WAS GREAT !!!!!! They loved them. So easy and makes a lot. But I had a lot that wanted to take some home.
Yes! Very yummy and easy to work with. I’ve made them according to the recipe and also with a couple of substitutions. I liked them better with melted butter in place of the crisco. A couple of cups of whole wheat flour also works well. I used 2 cups in a half recipe. And I did the math figuring that a 5 lb bag of flour is about 19 cups. If you halve the recipe it’s about 9 1/2.
I just got done making a batch. I made exactly 40 but froze all but 7.. I would suggest making them smaller because 7 took up an entire cookie sheet… if I’d known how much they would rise I would have done 80 instead… I also would recommend mixing by hand… it worked best for me to just use my hands to mix the ingredients and like the lady above said its a little too much dough for a mixer.
Ok…..I loved this bread but found it to be very expensive….burned up my stand mixer making it : (. Mine was a sunbeam and did not survive. Guess I’ll have to go for a higher quality mixer. obviously more than my mixer could handle. Next time I’ll be sure and get a few more baking sheets to use. I’d prefer to make them a little smaller than I did. I found that spraying cooking spray on my hands helped keep the dough from sticking when I shaped it into balls. Can’t wait to try it again.
Absolutely delicious!!! I have never made bread before and it turned out perfect. I stuffed them with pizza toppings and made pizza buns and they lasted about 2 days.
This recipe is incredible! It is very forgiving and it makes a ton of dough. When I half the recipe it still makes two dozen large dinner rolls. These are super simple dinner rolls to make and they always scores lots of compliments. I am very, very impressed with this recipe.
Well I put the recipe on here, but I have to rate it 5*****. This recipe is fabulous!! It does make a lot of dough, so be prepared for that. However, these rolls are one of a kind. Enjoy!
These are delish, and very VERY forgiving. Let me start by saying this is a LOT of dough. I recommend halving this recipe unless you have enough counter space for 40 LARGE rolls. Once they rise, they look like individual bread loaves. Now the forgiving. Even though I had to go to the store to get more flour, and wait through a power outage, these turned out perfect. A little firm on the outside, nice and soft inside with a great mild salty flavor. I’ll make these a lot. I didn’t change anything, but I think if I lived somewhere with saltwater that would be great to try!