Shirley's Yummy Dinner Rolls

Submitted by Darlene Summers

"These may take a little time, but they will melt in your mouth. Shirley made these at all our family gatherings at their house and they are worth the trouble. Thanks Shirley!"

 

• Ready In: 4hrs 25mins
• Ingredients: 8
• Yields: 36 rolls
• Serves: 36

ingredients

• 5 -6 cups unsifted flour
• 1⁄2 cup sugar
• 1 1⁄2 teaspoons salt
• 2 (1/4 ounce) packages active dry yeast
• 1 cup milk
• 2⁄3 cup water
• 1⁄4 cup oleo
• 2 eggs (room temperature)

directions

1. In a large bowl, mix 2 cups of flour, sugar, salt and UNDISSOLVED Yeast.
2. Combine, milk waterand margarine in a sauce pan.
3. Heat over low heat until very warm (butter does not need to melt).
4. Gradually add to dry ingredients and beat 2 minutes.
5. Add eggs and 3/4 cup flour; beat 2 more minutes.
6. Stir in enough more flour to make a stiff dough.
7. Turn out on a lightly floured board.
8. Knead until smooth and elastic, about 10 minutes.
9. Cover with plastic wrap and then a towel; let rise 20 minutes.
10. Punch down dough.
11. Form into round balls and place in greased pan.
12. Brush with oil.
13. Cover pans (loosely) with plastic wrap.
14. Refrigerate 2 to 24 hours.
15. When ready to bake, remove from refrigerator and uncover CAREFULLY.
16. Let stand at room temperature 10 minutes.
17. BAKE AT 375° for 20 to 25 minutes or until done.
18. When done brush with butter and enjoy!

Reviews

[readermom]

I tried your recipe and my family loved them. I don't think it took long to make them. I tried again with half whole wheat and I loved them. The third time I tried honey and yogurt and they were gone in minutes. Thanks for sharing

 

[ellie444]

Great Recipe!!!! I used this recipe for my Wed night dinner. Two small changes, I used only one pkg yeast and 1/2c milk,1/2c heavy cream. I didn't think this recipe took any longer that any other. I've been making bread since I was 11 yr old. The product was a pleasantly dense, sweet, tall roll.Next time I will use the 2 pkgs of yeast just to see the difference. I will add this to my list of recipes to keep. Thank you, Darlene and Shirley wherever you are.