Total Time
2hrs 20mins
Prep 2 hrs
Cook 20 mins

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 :)

Ingredients Nutrition


  1. First add the baking soda and sugar to the hot milk & then add the shortening to the milk mixture & cool.
  2. Put the yeast into the warm water to dissolve.
  3. 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.
  4. Stir the batter well then beat vigorously for about 30 seconds. Form into to rolls about 2 hours before baking.
  5. Bake at 375 degrees for 15 to 20 minutes.
  6. You can also fill greased muffin-pan cups about two-thirds full.
  7. Prep time includes proofing time.


Most Helpful

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!

Bekah_Goertzen October 09, 2011

Lovely, lovely rolls! I ran short on time when family came home from work early so I popped the rolls into the oven with only one hour allowed to the rising stage in step 4. I'm glad I'd read reviews and saw DJGMomof3's warning of the dough looking more like cake batter, because that put me at ease as I incorporated the somewhat runny dough. Initial rise time in step 3 was ~30 minutes for me with the bowl set atop my stove with the oven going underneath for the Recipe #45940 (that recipe, unfortunately, ended up being my first no-go recipe on Recipezaar). Because I didn't allow the rolls the full rise time, my runny-dough-on-baking-sheet rolls came out rather wide and flat, having spread quite a bit on the sheet. The look was akin to a focciaca. I'm so glad I made these to accompany the pork chops; while the chops were an resounding failure, the rolls were incredibly well-received; compliments all around! Mamma (my BF's) immediately asked about the ingredients, her way of expressing a very strong thumbs-up - and she's been a baker commercially for a long time. My BF's brother, who dropped by on a whim and typically clears the dinner table of all visible meat by the end of a meal, passed up the aforementioned Recipe #45940 in favor of scarfing down the rolls! Shocker. I can't wait to make them again - with a proper amount of rise time!

FuzzyKiwi June 17, 2009

Very yummy rolls. Our batch made 12 LARGE rolls, which I cooked in a muffin tin (they popped up out of the top). I would note, however, that when making the dough, you never really get a traditional bread dough consistency. I was a little worried before they came out of the oven, because the dough looked more like cake batter and not bread! But they turn out perfectly.

DJGMomof3 April 23, 2009

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