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My review
Pillow-Soft Dinner Rolls
Norma Harder
"The dough for these rolls has a nice texture and is simple to shape. The recipe came from an old church cookbook."
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Ingredients
50 m servingsOriginal recipe yields 24 servings
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Directions
{{model.addEditText}} Print- In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks.
Footnotes
- Nutritional Analysis: 1 roll (prepared with fat-free milk) equals 184 calories, 4 g fat (1 g saturated fat), 18 mg cholesterol, 164 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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Reviews
Read all reviews 206246 Ratings
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Most helpful positive review
12/4/2006
Superb ! Wish I could give more than a 5 rating. Needed about 1 hand of flour when forming them into a ball for 2nd. rising. I never tasted a better roll. ! ! ! Nothing like these 'old time'...
Most helpful critical review
11/22/2007
While my rolls raised well each time and the dough was tasty, the final product was not what I thought it would be. I seldom use shortening, but I wanted to make as written ... they were drier ...
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12/4/2006
Superb ! Wish I could give more than a 5 rating. Needed about 1 hand of flour when forming them into a ball for 2nd. rising. I never tasted a better roll. ! ! ! Nothing like these 'old time'...
12/1/2006
I made these on a whim and brought them to my mom's for Thanksgiving. This makes a LOT of rolls, and they were all gone before the end of dinner. They taste very homemade, yeasty and rich. I t...
12/24/2007
Excellent recipe! The rolls turned out delicious and "pillow-soft"! The recipe was very easy to follow. I only made a few changes. I used 3/4 cup water and butter flavored Crisco (from a pre...
7/5/2007
After cooking, these freeze and defrost nicely when you just need a few at a time. I used real butter rather than the shortening and also doubled the water following another reviewer's strong s...
4/22/2008
This is such an easy recipe. I followed it exactly and it turned out perfect! They taste the best right out of the oven! You can also make the balls of dough and wrap them in cling wrap then fre...
1/31/2011
These were what they stated pillow-soft but they were also lacking a little in flavor for us. I don't know if it's because we normally eat wheat or an actual fault in the recipe. Still good and ...
11/22/2007
While my rolls raised well each time and the dough was tasty, the final product was not what I thought it would be. I seldom use shortening, but I wanted to make as written ... they were drier ...
11/29/2006
These were simple to make and absolutely FANTASTIC! I brushed them with melted butter right after baking and my family wouldn't wait until dinner to eat them! Thank you for sharing this wonder...
3/23/2007
I loved the texture and the "softness" of this roll. After taking these out of the oven and tasting I thought they were a little tastless. I melted some butter and added some garlic salt and s...