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Pillow-Soft Dinner Rolls

 Pillow-Soft Dinner Rolls
The dough for these rolls has a nice texture and is simple to shape. The recipe came from an old church cookbook.
24 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

  • 4-1/2 teaspoons active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 cups warm milk (110° to 115°)
  • 6 tablespoons shortening
  • 2 eggs
  • 1/4 cup sugar
  • 1-1/2 teaspoons salt
  • 7 to 7-1/2 cups King Arthur Unbleached All-Purpose Flour

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk,
  • shortening, eggs, sugar, salt and 3 cups flour. Beat until smooth.
  • Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes (dough will be sticky). Place in a greased bowl, turning
  • once to grease 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 greased baking
  • sheets. Cover and let rise until doubled, about 30 minutes.
  • Bake at 350° for 20-25 minutes or until golden brown. Remove to
  • wire racks. Yield: 2 dozen.

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Pillow-Soft Dinner Rolls (continued)

Nutritional Facts: 1 roll (prepared with fat-free milk) equals 184 calories, 4 g fat (1 g saturated fat), 18 mg cholesterol, 164 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.