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.

Jeff
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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

120.9 calories; protein 2.8g 6% DV; carbohydrates 20.4g 7% DV; fat 3g 5% DV; cholesterol 0.6mg; sodium 222mg 9% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/01/2015
These were a breeze using the bread machine to make the dough. I skipped scalding the milk and just combined it with the water. I'm not sure what I missed out on by doing this but these turned out beautiful and worthy of serving at Thanksgiving dinner. Definitely a keeper. Read More
(9)

Most helpful critical review

Rating: 3 stars
11/22/2018
My rolls did not rise up pretty like the photo so I am disappointed in their appearance. I let them rise for extra time covered in a warm place.They did not rise enough to be fluffy they taste good but are dense. Is one package of yeast enough? Read More
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/01/2015
These were a breeze using the bread machine to make the dough. I skipped scalding the milk and just combined it with the water. I'm not sure what I missed out on by doing this but these turned out beautiful and worthy of serving at Thanksgiving dinner. Definitely a keeper. Read More
(9)
Rating: 5 stars
08/11/2016
I used butter in place of shortening. And (after I post a picture) you will see that I rolled most in knot rolls the best I could. These turned out great! Very much a dinner roll and paired great with our rotisserie chicken dinner. I will definitely make again! Read More
(4)
Rating: 5 stars
10/09/2017
I followed the recipe as is and they have turned out great ever time. The family gives it Read More
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Rating: 3 stars
11/22/2018
My rolls did not rise up pretty like the photo so I am disappointed in their appearance. I let them rise for extra time covered in a warm place.They did not rise enough to be fluffy they taste good but are dense. Is one package of yeast enough? Read More
Rating: 5 stars
11/24/2017
Very good! I followed the recipe exactly and even at 7 000 feet elevation didn t have to change a thing. I ll be making these again! Read More
Rating: 5 stars
11/23/2017
Very easy to make Read More
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Rating: 5 stars
10/23/2016
Great & easy recipe. Made these in my breadmaker (wet ingred 1st then dry yeast last - dough setting) at Thanksgiving couldn't believe how great they turned out. Everyone loved them. I did follow the recipe and scald the milk. Buns were light but rich with flavour. Making them again to go with tonights pot roast. It's a keeper! Read More
Rating: 5 stars
12/06/2019
My family loved these! A lot! I subbed butter in the recipe and used olive oil to grease the bowl and dough ball and also the cookie sheet I used to cook them on. The olive oil gave it a great crunch. For some reason after the recommended time the rolls were not brown yet. So I raised the temp to 400 and left them in another 10-12 min until I liked the color. They were so delicious! A keeper no more packaged rolls for us! Also I think they would be great made into a sweet roll! Trying that next! Update: I have made these at least 6 times. They turn out great every time. I decided to make the dough the day before and put them in the fridge. Even with leaving them out for 2 hours they did not rise like normal. I do not recommend making them a day ahead. They still tasted delicious! Read More