Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This is a recipe that I found about 40 years ago in a Better Homes and Gardens Bread Cookbook (there is a late version available, but it does not do as well). I have made this for 48 years and now my daughter, DIL and two grandchildren are making it. If you are looking for a no-knead, easy, and oh so delicious recipe, this is it. I was a beginner cook with no previous cooking experience all those years ago when I first started making this.

Ingredients Nutrition


  1. Soften yeast in the warm water, and set aside for 5 minutes.
  2. Meanwhile, combine sugar, shortening, and salt and stir into milk.
  3. Cool to lukewarm, and then add the yeast mixture, egg,and 2 1/2 cups of the flour and beat well.
  4. Add enough of remaining flour to make a soft dough.
  5. Let rise for 1 1/2 hours or until doubled in size.
  6. Punch down.
  7. Turn out and shape into rolls.
  8. Let rise for 1 hour or until doubled.
  9. Bake at 400°F for 10-12 minutes.
  10. Brush with melted butter.
Most Helpful

I made these rolls twice. Once as written, second with 1/2 tsp. more salt, which I preferred. Also, the recipe might make 24, but I only got 12 nice-size, which is perfect for us, and they took 15 minutes to bake. I gave these a high rating for taste, prep time, and texture. Added an egg wash just before baking.

thepetnanny October 29, 2012

My mother's recipe card says that she had used this exact recipe since 1946. I still make them today.

Debbie Ashbrook Briggs November 26, 2014

Delicious, and so easy my husband made them! So simple, so tasty, and so perfect.

half yank March 20, 2010