By Marie on January 11, 2004
Photo by BamaBelle30
Photo by BamaBelle30
"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."
Serving Size: 1 (1569 g)
Servings Per Recipe: 1
"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!"
"These are awesome! I made a double batch and added 2tbs of honey. I think next time I will double the added honey and coat the top with a honey butter to get a bit closer to the Sister S level of sweetness. Awesome recipe, thank you SOOO much! They made the whole building smell great for hours! (Cooking at an assisted living facility and the residents loved them too)"
"Delicious! I have made this recipe at least a dozen times now. I make them whenever we have company over or when I need to make a meal for another family. I always double the recipe (which requires a really big bowl) and make them into clover leaf rolls. Instead of turning out the risen dough onto a floured surface and cutting them with a biscuit cutter, I press my hands into flour (because the dough is sticky) and roll them into walnut-sized balls. I put 3 balls each into a muffin cup in my muffin pan and bake them just until cooked (and not browned at all), about 8 minutes. After they cool I flash freeze half of them and put them in gallon-sized Ziplock bags."
"Thought these were much like SS's. I doubled the yeast, used a stand mixer to combine ingredients, and reduced the amount of flour called for in rolling out the dough. Slightly under-baked the rolls and froze. Easy and good. Will make again."
"These were fabulous! They didn't taste exactly like Sister's, but we enjoyed them just as much. I was only able to get about 2 pans of rolls. We had one with dinner and the other went into the freezer. I'll be making these regularly to keep the freezer stocked! Thanks a million!!"
"These were good rolls, however I didn't think that they tasted alot like Sister Schubert's. They need "something" and I can't figure out what it is (but will make them again to try to figure it out.) I ended up with about 30 rolls and a pan full of "scrap" dough, which worked out ok as the kids liked the "bite-sized" ones."