Prep 25 mins
Cook 20 mins
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.
- 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
- 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.
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!
I selected this recipe because it was easy to put together and could be refrigerated and shaped later. I did allow the dough to warm before shaping. They were shaped into 2 oz rolls with the yield being 16 to 18 rolls. This is something I will do again when time is an issue. Thanks Barb for another great recipe.
I can only assume that the other people who rated this recipe were much more experienced than I. I wound up with some very tasty biscuit like things. I feel that the recipe became very vague towards the end. Please consider that I am very amateur.