- 2 packages (1/4 ounce each) active dry yeast
- 1 cup warm water (110° to 115°)
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup shortening
- 3 eggs, beaten
- 6 to 6-1/2 cups unbleached flour
- Soften yeast in warm water. Place sugar and salt in large bowl. Set aside. Heat and stir milk and shortening until shortening melts (120°-130°). Add to bowl along with eggs and yeast mixture. Stir in 1 cup of flour at a time to form a soft dough that can be kneaded. Knead on a lightly floured surface until smooth and elastic. Place in a large greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn out onto a lightly floured surface. Shape into desired rolls or loaves. Place on greased baking sheets or in loaf pans. Cover and let rise until nearly doubled, about 30 minutes. Bake rolls at 375° for 15-18 minutes or until golden. Bake loaves at 375° for about 30 minutes or until bread tests done. Remove from pans and cool on wire racks. Yield: 36 rolls or 2 loaves.
Originally published as Golden Dinner Rolls in Reminisce July/August 1991, p33
Reviews for Golden Dinner Rolls
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed May. 8, 2010
"Love this recipe! Always turns out perfectly! A great recipe to train kids on!"