Total Time
5hrs 20mins
Prep 5 hrs
Cook 20 mins

This recipe for rolls was passed on to me from my mums cousin Lana. I make them at Thanksgiving and I have to be careful not to get to close to the basket because I might get trampled! They can also be made into a loaf of bread.

Ingredients Nutrition


  1. In a small bowl add:.
  2. 1 cup warm water and one tsp sugar. Stir to dissolve. Sprinkle yeast over water, DO NOT STIR! Set aside.
  3. Next:.
  4. Scald Milk (thats when you bring milk to a boil and it rises or foams up and then take it off the heat immediately).
  5. Put scalded milk in a large bowl, add 1/3 cup sugar and stir. Add shortening and stir until almost completely melted. Then let this mixture cool.
  6. Add beaten egg to the yeast mixture (In a big bowl) and beat with beaters. Gradually add the flour. Eventually you will need to do this by hand as it will become increasingly more stiff.
  7. Transfer this mix to a floured board and begin to knead while adding in the extra cup of flour. This takes a bit of work but it will eventually form into a smooth ball.
  8. Put this into a greased stew pot to raise. Cover it with a towel in a warm area for two hours at least. When it is at the top or almost the top of the pot, it is ready.
  9. punch it, and let it rise again.
  10. Preheat oven to 350.
  11. Then pull out the dough and either divide it into two greased loaf pans or form small rolls and place them touching each other in a greased 10X13 pan.
  12. bake for 15-25 minutes. They are done when they are brown all over and hollow sounding on top.
  13. As an added touch butter the tops and cover with a towel when they are hot out of the oven.
Most Helpful

5 5

Let me just start by saying I love bread. Of any kind. I especially love a good dinner roll. But I ADORE my DH's aunt Rhonda's rolls that she brings to every family function. Now I'm 5000 miles from home and haven't had a Rhonda roll in 5 years. And these... are EXACTLY like I remember hers being. I think Lana may be Rhonda in disguise :) These rolls are fluffy, pillowy, soft, flavorful and beyond amazing. I baked off a couple right away for our lunch and then froze the rest in roll-form after the first rise. I plan to thaw overnight and have for dinner for company in a couple of days. I will update again once I know if they freeze well. Regardless, an enthusiastic 5 stars from me!