Rating: 4.65 stars
63 Ratings
  • 5 star values: 48
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

This can't-fail recipe is very easy to make. They are the only rolls I make anymore. Everyone wants the recipe.

Recipe Summary

prep:
40 mins
cook:
20 mins
additional:
2 hrs
total:
3 hrs
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the shortening and sugar; stir until melted. Add cold water and let cool until lukewarm.

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  • Pour milk mixture into a large bowl. Add egg and yeast; mix well. Beat in 3 cups of flour and let stand for 20 minutes.

  • Sift in baking powder, baking soda, salt, and 1 cup flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

  • Divide the dough into 12 equal pieces. Divide each piece in half and form into 24 rolls. Place the rounds in a lightly greased 9x13-inch baking pan or on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

  • Bake in the preheated oven until golden, 15 to 20 minutes.

Nutrition Facts

159 calories; protein 3.7g; carbohydrates 24.6g; fat 5g; cholesterol 8.6mg; sodium 194.7mg. Full Nutrition
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Reviews (51)

Most helpful positive review

Rating: 5 stars
08/06/2006
These are extremely tasty. I made them with butter instead of shortening (therefore getting rid of trans-fats) and they were excellent. I made the whole recipe, and then froze the left-over rolls. Pop the frozen rolls in the oven for a few minutes, and they taste fresh baked! This recipe is a definite keeper. Read More
(48)

Most helpful critical review

Rating: 3 stars
07/19/2011
I cut this recipe in half. I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the slightly-cooled scalded milk and sugar for ten minutes then added the cooled water shortening egg and then gradually added the dry ingredients. I did need just bit more flour than the recipe stated to get it to form into a ball and jump on the bread hook almost another full cup. I kneaded it in the Kitchen Aid with the dough hook for about five minutes or more. I set it to rise in a greased bowl on my heating pad for an hour then formed them into rolls and plopped them into greased muffin tins (about a heaping 1/4 cup for each roll?) covered them and set them to rise on my heating pad until they doubled. Right before baking I lightly brushed them with a little melted butter. 400 for 12 minutes was just right. I ate one right out of the oven and I have to say I'm not a fan so far. This is not my favorite roll recipe. It was a slow riser and kind of a cranky dough to work with. The rolls have a consistancy of beer bread which is fine and dandy if that's what you're making but that's not what I was expecting. Plus there's almost NO flavor in these rolls at all aside from salt. I think if I'd used melted butter instead of shortening I think the outcome would be more favorable. Even brushing them with butter didn't make much of a change. I'm really disappointed. I'm sure these rolls were fabulous for others but not for me. It was just okay. Read More
(12)
63 Ratings
  • 5 star values: 48
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/06/2006
These are extremely tasty. I made them with butter instead of shortening (therefore getting rid of trans-fats) and they were excellent. I made the whole recipe, and then froze the left-over rolls. Pop the frozen rolls in the oven for a few minutes, and they taste fresh baked! This recipe is a definite keeper. Read More
(48)
Rating: 5 stars
11/24/2005
I have won blue ribbons for my yeast breads and have never made anything that even came close to as good as these turned out. Read More
(32)
Rating: 5 stars
04/11/2003
My whole family loved these rolls. I used a smaller pan though and tried putting some in muffin tins. They worked nicely too but I should have used bigger pieces of dough in them. Read More
(18)
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Rating: 5 stars
04/11/2003
Wonderful rolls! I've made this recipe twice now and each time the rolls came out just great. I had to use a bit more flour but I really think that had to do with the weather on the days I made them. Really a keeper. Read More
(13)
Rating: 5 stars
03/28/2003
I LOVE the old home style taste! I have been searching for a good old fashioned roll and have finally found it! I will be making these forever!!!! Read More
(12)
Rating: 3 stars
07/19/2011
I cut this recipe in half. I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the slightly-cooled scalded milk and sugar for ten minutes then added the cooled water shortening egg and then gradually added the dry ingredients. I did need just bit more flour than the recipe stated to get it to form into a ball and jump on the bread hook almost another full cup. I kneaded it in the Kitchen Aid with the dough hook for about five minutes or more. I set it to rise in a greased bowl on my heating pad for an hour then formed them into rolls and plopped them into greased muffin tins (about a heaping 1/4 cup for each roll?) covered them and set them to rise on my heating pad until they doubled. Right before baking I lightly brushed them with a little melted butter. 400 for 12 minutes was just right. I ate one right out of the oven and I have to say I'm not a fan so far. This is not my favorite roll recipe. It was a slow riser and kind of a cranky dough to work with. The rolls have a consistancy of beer bread which is fine and dandy if that's what you're making but that's not what I was expecting. Plus there's almost NO flavor in these rolls at all aside from salt. I think if I'd used melted butter instead of shortening I think the outcome would be more favorable. Even brushing them with butter didn't make much of a change. I'm really disappointed. I'm sure these rolls were fabulous for others but not for me. It was just okay. Read More
(12)
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Rating: 5 stars
12/13/2006
I loved these rolls. I have made many different recipes and this one works out best. I use almost 1 1/4 cup less flour though. I found it got to flaky if I added all the flour. Thanks for the recipe! Read More
(9)
Rating: 5 stars
04/11/2003
I've been looking for a really good roll recipe and I found it. The first time I made them they turned out great. My family loved them but we're used to a little bigger roll. The second time around I made 16 instead of the 24 and substituted a little whole wheat flour. They turned out even better. Read More
(8)
Rating: 4 stars
11/24/2006
Very very good! I made them for a Thanksgiving celebration with friends and everyone raved over them. If they were a touch sweeter they'd be everything I ever dreamed of in a roll. I divided mine into 18 portions (because someone said that 24 were very small) and they ended up being bigger than I anticipated. Next time I'll make 24 like the recipe says. Read More
(7)