My Grandma's yeast rolls were always requested at family get-togethers. They're delicious and I cherish the memories I have of baking them with her.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes.

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  • Beat the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.

  • Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour.

  • Preheat an oven to 400 degrees F (200 degrees C).

  • Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.

Nutrition Facts

198.1 calories; protein 5g 10% DV; carbohydrates 31.9g 10% DV; fat 5.5g 8% DV; cholesterol 17.1mg 6% DV; sodium 209.1mg 8% DV. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/26/2010
use veg oil on hands when rolling the balls the rolls will brown even and will stay soft when cooled if any is leftover. great recipe Read More
(39)

Most helpful critical review

Rating: 3 stars
03/19/2010
I only gave this 3 stars because although they were good when just out of the oven they go hard quickly and for the time needed I would make my regular bun recipe. Read More
(25)
33 Ratings
  • 5 star values: 21
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
04/26/2010
use veg oil on hands when rolling the balls the rolls will brown even and will stay soft when cooled if any is leftover. great recipe Read More
(39)
Rating: 5 stars
03/22/2010
Brownie these were excellent. Very similar to my Grandma's rolls - the ones she'd make without a recipe she made them so often:) The only change I made was to use buttermilk instead of the milk. It added the nice tang. I also used half butter half shortening (butter flavored Crisco) and they turned out lovely with a nice crumb tender and soft. Also I left my dough very sticky.. a bit less flour so reserve that last 1/3 cup to add a couple tablespoons at a time at the end of the mixing cycle in my Kitchenaid and gave it a 5 minute knead. It helps to lighten them a bit. I didn't make them cloverleaf style but rather made 12 rolls in a 13x9 pan. Brushed them with a bit of melted butter after baking and yikes.. they were gone in a flash! Thank you for sharing - this is definitely a keeper. Read More
(26)
Rating: 3 stars
03/19/2010
I only gave this 3 stars because although they were good when just out of the oven they go hard quickly and for the time needed I would make my regular bun recipe. Read More
(25)
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Rating: 5 stars
01/03/2011
I have never made dinner rolls before so I found this one to start with. I have made these about 5 times now and they are so good! Just a tip i grease the bowl with a cooking spray and then once the dough is in the bowl i spray the dough with the spray too- then I am not trying to turn it over. The dough will rise bigger if put in an especially warm place in the kitchen- I use the stove top on one of the rings near the one used for heating the milk. Great recipe! Read More
(17)
Rating: 5 stars
04/23/2010
brownie these rolls were excellent. I used the recipe just as you gave it. The family loved them and tells me I need to make them again. Read More
(6)
Rating: 4 stars
05/03/2010
Made these today to accompany Split Pea and Ham soup. They were super easy to make and were a huge hit! Next time I will use less sugar and will lower the oven temp. I am working with a new oven and haven't discovered its' lil quirks as of yet. Read More
(5)
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Rating: 5 stars
11/29/2011
My fiance and I made these together for our family Thanksgiving dinner and went by the recipe except we doubled it making two pans full. They turned out perfectly. I will use this recipe again for sure:) Read More
(4)
Rating: 5 stars
03/27/2012
Made these in the bread machine twice now and I can't stop eating them! They are wonderful! Thank you for a great recipe! Read More
(3)
Rating: 1 stars
04/11/2011
Not good at all... Read More
(3)