Recipe by Carb Lover
This is a simple yeast roll recipe from a dear friend who now lives in Maine. The nice thing about this recipe is that you can lessen the amount of sugar to get a less sweet dinner roll. I like to make them a little bigger and use them for hamburger buns. These make the house smell so good :)
Top Review by Bekah_Goertzen
I made these tonight with thanksgiving dinner. DH and I both loved them! I didn't leave them for the full 2 hours before baking them, and they were still fabulous! I baked them in a greased muffin tin. They were denser and more yeasty tasting than I expected, but there are none left :) I will absolutely make these again. Thanks so much for posting!
- 1 1⁄2 cups milk (scalded)
- 1⁄2 teaspoon baking soda
- 1⁄2 cup granulated sugar
- 1⁄2 cup shortening (I use Crisco)
- 1 (1/4 ounce) envelope yeast
- 1⁄2 cup warm water
- 4 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
Directions See How It's Made
- First add the baking soda and sugar to the hot milk & then add the shortening to the milk mixture & cool.
- Put the yeast into the warm water to dissolve.
- Sift the flour, salt and baking powder. When the milk is cool, add the yeast mixture to the milk, then mix with the flour. Cover with a towel; let the dough rise in a warm spot until doubled.
- Stir the batter well then beat vigorously for about 30 seconds. Form into to rolls about 2 hours before baking.
- Bake at 375 degrees for 15 to 20 minutes.
- You can also fill greased muffin-pan cups about two-thirds full.
- Prep time includes proofing time.