2 hrs 10 mins
This one is from Taste of Home (1998 Joan Priefert). It feeds a crowd. The method here is different than I usually do, but trust it, it works wonderfully. The dough can be made up to three days ahead and leftovers freeze well...so I am told!
My Private Note
Units: US | Metric
- 1In a mixing bowl, dissolve yeast in water. Add milk, sugar, shortening and 4 cups flour; beat until smooth. Cover and let rise in a warm place for 2 hours.
- 2Add baking powder, baking soda, salt and enough remaining flour to form a soft, slightly sticky dough. Cover and refrigerate until ready to use.
- 3Turn onto a heavily floured surface; pat to 1/2 inches thickness. Cut with a biscuit cutter or drop by 1/4 cupfuls onto greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes.
- 4Bake at 350 for 10-15 minutes or until lightly browned. Brush tops with butter if desired. Dough may be refrigerated up to 3 days. Punch down each day.
- 5Notes from me: I use rapid rise yeast and powdered milk for this, so I put the 4 cups of flour, dry yeast, sugar and 1 cup milk powder in the mixer, and add 4 1/4 cups hot water. Proceed as directed.
- 6My favorite method for forming these rolls is the drop method above. I spray a 1/4 cup measuring cup with cooking spray and use it to scoop the dough straight out of the bowl.
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Nutritional Facts for Heavenly Dinner Rolls
Serving Size: 1 (2422 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1339.3
- Calories from Fat 451
- Total Fat 50.1 g
- Saturated Fat 15.0 g
- Cholesterol 27.3 mg
- Sodium 964.0 mg
- Total Carbohydrate 194.4 g
- Dietary Fiber 6.0 g
- Sugars 40.4 g
- Protein 27.6 g