Prep 72 hrs
Cook 30 mins
Source: Farm Journal Country Cookbook fourth edition.
- 1 (1/4 ounce) package active dry yeast
- 3⁄4 cup warm water
- 3⁄4 cup milk
- 1⁄3 cup sugar
- 2 1⁄4 teaspoons salt
- 1⁄4 cup melted shortening
- 4 1⁄2 cups sifted flour
- Scald milk and cool to lukewarm.
- Dissolve yeast in warm water.
- Stir in milk, sugar, salt, shortening, and 2 1/2 cup flour.
- Beat until smooth.
- Stir in remaining flour until it makes a soft dough that leaves the sides of the bowl.
- Knead 4 minutes.
- Put in greased bowl and turn greased side of dough up; cover and let rise until doubled, about 1 1/2 hours.
- Punch down and divide into 24 pieces of equal size.
- Shape into rolls.
- Place about 3 inches apart on greased baking sheet or in greased muffin tins.
- Cover and let rise until doubled, about 45 minutes.
- Bake in a very slow oven (275°F) 20 to 30 minutes.
- DO NOT LET ROLLS BROWN.
- Remove from baking sheet and cool at room temperature.
- Wrap rolls in plastic wrap or aluminum foil and store in refrigerator for several days or in freezer for 2-3 months.
- To serve: Brown rolls in hot oven (400°F) 7 to 10 minutes.
Excited to have found this gem of a recipe! After going to the store and seeing how $$ Sister Schubert's freezer rolls were, I came home and found this recipe! Was very tasty and now I have a bunch of rolls stored in the freezer to pull out quickly. It did take a while to make, but made them on the weekend and was not too bad using my Kitchenaid mixer. They really make some pretty, nicely shaped rolls! Thanks so much for this recipe--will definitely be using this again! Made for Bargain Basement Tag Game