Recipe by Marie
I recently discovered Sister Schubert's dinner rolls in the freezer section of our local grocery store and they are delicious and so soft! However, they recently stopped carrying them so I was so happy to find this recipe. I have not tried it yet, but will real soon. Prep time is just a guess.
Top Review by Ransomed by Fire
I've made a half batch of these twice now using lard instead of shortening. The first time, I used margarine instead of butter and self-rising flour instead of all-purpose because that is what I had on hand. The second time, I used butter and all-purpose flour and increased the sugar by 50%. The rolls from the first batch were really good; but the second batch was even better. Rather than turning the dough out on a heavily floured surface and cutting it with a biscuit cutter, I've found it's easier to knead flour into the dough until it is firm enough to work with easily, cut it into sixteen pieces, roll each piece into a ball, dip it in melted butter, and flatten it slightly in an oval shape. And it seems to be just as tasty done this way. Thank you so much for sharing this awesome recipe!
- 7.08 g package active dry yeast
- 354.88 ml warm water
- 1182.95 ml sifted flour, divided
- 118.29 ml sugar
- 7.39 ml salt
- 118.29 ml shortening, melted
- 2 large eggs, lightly beaten
- 118.29 ml melted butter
- 295.73 ml flour
Directions See How It's Made
- Combine yeast and warm water in two cup liquid measuring cup and let stand 5 minutes.
- Combine 4 cups of sifted flour, sugar and salt in a large bowl.
- Stir in yeast mixture and shortening.
- Add eggs and remaining 1 cup of flour and stir vigorously until well blended.
- Dough will be soft and sticky.
- Brush dough with some of the melted butter and cover loosely.
- Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
- Grease four 8" round cake pans and set aside.
- Sift 3/4 cup of flour in a thick layer evenly over work surface.
- Turn dough out onto surface; it will be soft.
- Sift 1/2 cup of flour evenly over dough.
- Roll dough to 1/2" thickness and brush off excess flour.
- Cut out dough using a floured 2" biscuit cutter.
- Pull each round into an oval, approximately 2 1/2" long.
- Dip one side of oval into melted butter and fold oval in half with buttered side facing out.
- For each pan, place the fold side of 10 rolls against the side of the pan, pressing center fronts of rolls together gently to seal.
- Place 5 rolls in inner circle and 1 in the middle for a total of 16 rolls per pan.
- Cover loosely and let rise in warm place for 1 hour or until doubled in size.
- Preheat oven to 400° and bake rolls uncovered for 12 to 15 minutes or until lightly browned.