- 1 tablespoon active dry yeast
- 2-1/4 cups warm water (110° to 115°)
- 1/3 cup sugar
- 1/3 cup shortening
- 1/4 cup powdered nondairy creamer
- 2-1/4 teaspoons salt
- 6 to 7 cups bread flour
- In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, creamer, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
- Meanwhile, preheat oven to 350°. Bake 12-15 minutes or until lightly browned. Remove from pans to wire racks. Yield: 2 dozen.
Reviews for Perfect Dinner Rolls
"This was given to me by my sister law, Annja. It has now become a Holliday tradition in our home. Very easy, to make with great flavor!"
"I had left over dough and used it as pizza crust and it was very good."
"PERFECT is right! Made them for company yesterday and today had to make more for ourselves. I did the dough in my breadmaker so I had to halve the recipe (got 12 good sized rolls). Instead of shortening, I used Canola oil, instead of sugar I used honey, and scaled skim milk replaced the nondairy creamer. I spread Crisco on top of the rolls when I placed them in the pan and baked them at 350 after they had risen well. I will make these again and again."
"I made these again for Thanksgiving. This time I used the bread flour and the non dairy creamer as listed in recipe (instead of the scalded milk and all purpose flour as I did the first time I made these) Personally I like them better the first time with my substitutions. They do make good little sandwich buns- plus I have enough to freeze for later."
"A little bland. Something tasted like it was missing. We are going to enjoy them as small sandwiches. Texture was wonderful, soft, fluffy. I would make them again."
"My rolls is too heavy and salty. but it taste pretty good . I also have trouble with baking. it takes lot longer to turn light brown. Al though I leave 4,500 feet high elevation. is that some thing to do with this altitude."