Total Time
45mins
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.

Ingredients Nutrition

Directions

  1. Soften dry yeast in warm water (110°F).
  2. Combine milk, shortening,sugar,and salt.
  3. Cool to lukewarm.
  4. Add yeast; mix well.
  5. Blend in egg.
  6. Add flour flour and mix until dough is well blended (I use mixer with dough hook).
  7. Place in greased bowl,turning once to grease surface.
  8. Store dough in refrigerator at least 2 hours or until needed. Cover with plastic wrap.
  9. Shape dough on well floured surface.
  10. Let rise in warm place until light, about 1&1/2 hours.
  11. Bake in hot oven 400°F 15 to 20 minutes.
Most Helpful

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!

CindiJ November 22, 2012

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.

PaulaG November 25, 2006

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.

Wayne Reglin October 22, 2006