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Ingredients2 h 18 m servings 52 cals
Original recipe yields 48 servings (4 dozen rolls)
- Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
- Grease bottoms and sides of 2 round pans, 9x1 1/2 inches.
- Punch down dough. Cut dough in half; cut each half into 24 pieces. Shape into balls. Place close together in pans. Brush with butter. Cover and let rise in warm place about 30 minutes or until double.
- Heat oven to 400 degrees F.
- Bake 12 to 18 minutes or until golden brown.
- Did You Know... “Proofing” is another term for the time that dough spends rising. Successful leavening is “proof” of active yeast.
- Storage tip: Any leftover rolls can be frozen in plastic freezer bags. Thaw at room temperature about 2 hours before serving.
- Substitution: Rise to the occasion! If using self-rising flour, there is no need to add salt.
Per Serving: 52 calories; 1.6 g fat; 8.2 g carbohydrates; 1.2 g protein; 5 mg cholesterol; 53 mg sodium. Full nutrition
ReviewsRead all reviews 2
I took these for Thanksgiving dinner, where I surprisingly got really great reviews! These are small rolls but the flavor is excellent. I believe my yeast was not as active as it should have bee...