Rating: 5 stars 4.8
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I'm sure these rolls were the reason for the original Thanksgiving! Mom stopped making them years ago and I wondered why until I got the recipe. Plan ahead, they're worth the effort. Enjoy.

Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
2 hrs 45 mins
total:
3 hrs 30 mins
Servings:
24
Yield:
24 servings
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Ingredients

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

Directions

Instructions Checklist
  • Stir milk, 4 1/2 tablespoons shortening, sugar, and salt together in a bowl. Cool until mixture is lukewarm.

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  • Pour water into a bowl and sprinkle yeast over the top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes; stir. Stir milk mixture into yeast mixture until smooth.

  • Beat 2 1/4 cups flour into yeast mixture until smooth. Gradually stir in remaining flour until dough comes together.

  • Turn dough out onto a lightly floured work surface and knead until dough is smooth and elastic, about 8 minutes. Place dough in an oiled bowl, brush with melted shortening, cover the bowl with a clean towel, and set in a warm place to rise until doubled in volume, about 2 hours.

  • Punch dough down and form into 24 rolls. Place rolls on a lightly greased baking dish, cover with a towel, and let rise until doubled in volume, about 40 minutes.

  • Preheat oven to 350 degrees F (175 degrees C).

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

Nutrition Facts

121 calories; protein 2.8g; carbohydrates 20.4g; fat 3g; cholesterol 0.6mg; sodium 222mg. Full Nutrition
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