Heavenly Dinner Rolls

"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!"
 
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Ready In:
2hrs 10mins
Ingredients:
10
Yields:
5 dozen
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ingredients

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directions

  • In 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.
  • Add baking powder, baking soda, salt and enough remaining flour to form a soft, slightly sticky dough. Cover and refrigerate until ready to use.
  • Turn 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.
  • Bake 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.
  • Notes 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.
  • My 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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RECIPE SUBMITTED BY

I am the happy/frazzled mom of seven great kids. Cooking fast, practical and large quantities is my game. I love to eat, and my favorite part of being the family chef is making what I am in the mood for at the moment. My kitchen hero is Alison Holst (Aus/NZ fame) who has a right-with-you voice in her books. My right-hand cookbook is the Make a Mix cookbook. I also like sewing, rubber stamping and reading. I hate doing dishes (of course).
 
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