Recipe by Barb G.
This is a great dinner roll recipe as you can prepare it ahead of time and then make out the rolls let rise and bake in time for dinner. I use this recipe a lot for that reason. This recipe comes from my Better Homes and Gardens 1953 cookbook.
Top Review by CindiJ
This is the same recipe my Mother has used for over 55 years. These rolls are about as fool proof as can be! I made a double batch for our Thanksgiving this year. Even with all the other food, 17 people devoured these as fast as they came out of the oven-we have 8 rolls left this evening. I used my KA and the dough works up beautifully. I made the dough on Tuesday and let sit out for about 40 minutes before working them into the balls for rolls. Thanks again for posting this recipe!
- 1 (1/4 ounce) package dry yeast
- 1⁄2 cup water
- 1⁄2 cup milk, scalded
- 1⁄4 cup shortening
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 beaten egg
- 3 cups sifted flour
Directions See How It's Made
- Soften dry yeast in warm water (110°F).
- Combine milk, shortening,sugar,and salt.
- Cool to lukewarm.
- Add yeast; mix well.
- Blend in egg.
- Add flour flour and mix until dough is well blended (I use mixer with dough hook).
- Place in greased bowl,turning once to grease surface.
- Store dough in refrigerator at least 2 hours or until needed. Cover with plastic wrap.
- Shape dough on well floured surface.
- Let rise in warm place until light, about 1&1/2 hours.
- Bake in hot oven 400°F 15 to 20 minutes.