Lorilyn's Dinner Roll Dough
photo by Proud Veterans wife
- Ready In:
- 1hr 12mins
- 1 (1/4 ounce) packet active dry yeast (2-1/4 teaspoons)
- 5 cups all-purpose flour
- 1⁄3 cup white sugar
- 1⁄3 cup vegetable shortening
- 1 teaspoon sea salt
- 1 cup milk
- 2 eggs
- In heavy duty mixer bowl (fitted with dough hook attachment), stir together yeast & 2 cups of flour.
- In small saucepan over med-high heat, combine salt, sugar, milk & shortening.
- Stir with wooden spoon until shortening is nearly melted & just has a couple tiny, pea-sized lumps floating around (approx 120 degrees on candy thermometer).
- Pour hot mixture into mixer bowl with yeast & flour, add both eggs & begin mixing on low to medium speed til mixture is all wet.
- Begin slowly adding spoonfuls of flour & mixing until dough forms into ball around the dough hook & bottom of mixer bowl is no longer sticky with wet dough. Ball of dough will be slightly smooth & spring back when touched with fingertip.
- Remove dough from hook & bowl & form into ball with hands. Spray inside of bowl with non-stick cooking spray & then drop dough ball into bowl with the smooth side down. Then turn ball over so the seam side is now down. (This greases top & bottom of ball).
- Cover mixer bowl with it's lid,a towel or foil & place in warm area to rise for about an hour. Dough will be about double the starting size in an hour.
- When risen, use fist to "punch" dough down in center. Then remove from bowl & divide into two balls. Place both on lightly floured surface & cover loosely with foil. Let rest 10 minutes.
- Roll out one ball at a time into large circle about 1/2 inch or less in thickness.
- Use pizza cutter to slice dough like a pizza into about 12 or so triangles. Roll each triangle up starting at large end & ending with the "tail" end. Place 2 inches apart on ungreased baking sheet with tail on bottom.
- Cover & let rise for another 15-20 minutes.
- Bake at 350 degrees for about 12 minutes (depending on oven being used & personal preference. I only bake ours 9-10 minutes because we like them light in color & a litte squishy in the middle).
- One ball makes about a dozen or more rolls & therefore I will quite often make one batch for dinner & freeze one of the balls. To freeze for later, instead of rolling out the dough ball wrap it in foil & then place in sealed ziplock freezer baggie. Freeze immediately. To use, thaw in fridge for approximately 8 hours or 3-5 hours on counter. When pliable, roll out & cut into wedges to roll & bake.
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I made these rolls before but I don't think I ever did a review. They are easy and delicious. Today, I made this recipe & used half for crust for veggie pizza. Not only did it work but I think it's my best veggie pizza ever. Thanks for posting the recipe Tink! Made and enjoyed for Jenna's going away party today.
I have been wanting to make these rolls for some time now. I'm so glad I finally did. They are easy to prepare, and they are very tasty fresh out of the oven. I did as stated in step #13 and split the dough in half and froze one half of the dough (to have fresh rolls at another time). So I made a dozen rolls for tonight's dinner. And they are all gone, there isn't a single one to snack on later! They are that good. I can hardly wait for the next dozen! Made for Summer Spectacular 2009.
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RECIPE SUBMITTED BY
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.