Featherlight Rolls Recipe

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Featherlight Rolls Recipe
Featherlight Rolls Recipe photo by Taste of Home
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Featherlight Rolls Recipe

Read Reviews
5 5 5
Publisher Photo
“Aptly named for their featherlight texture, these tender rolls from my Mama-Louise Smart-were a favorite of family and friends alike,” writes Terri Duhon from Bryan, Texas. “They're just as tasty the next day with a slice of cheese on each section of the cloverleaf.”
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 tablespoon plus 1/3 cup sugar, divided
  • 1 cup warm 2% milk (110° to 115°)
  • 1/3 cup shortening
  • 2 eggs
  • 1-1/2 teaspoons salt
  • 4 to 5 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight.
Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours.
Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 2 dozen.
Originally published as Featherlight Rolls in Taste of Home April/May 2007, p6

Nutritional Facts

1 each: 126 calories, 4g fat (1g saturated fat), 19mg cholesterol, 158mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 3g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 tablespoon plus 1/3 cup sugar, divided
  • 1 cup warm 2% milk (110° to 115°)
  • 1/3 cup shortening
  • 2 eggs
  • 1-1/2 teaspoons salt
  • 4 to 5 cups all-purpose flour
  1. In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight.
  2. Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours.
  3. Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield: 2 dozen.
Originally published as Featherlight Rolls in Taste of Home April/May 2007, p6

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Reviews forFeatherlight Rolls

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mjpark47 User ID: 3029608 149763
Reviewed Apr. 19, 2014

"I've made these rolls forever. family and friends always want me to bring them."

MY REVIEW
cookjan User ID: 1082472 150278
Reviewed Apr. 1, 2012

"Very good recipe, family loved the rolls"

MY REVIEW
Pat Schneider User ID: 5748832 164817
Reviewed Jan. 9, 2011

"these turn out perfectly every time"

MY REVIEW
cuttherhead2 User ID: 1381339 151232
Reviewed Nov. 15, 2009

"these rolls are the best and the recipe is accurate, and simple to prepare! Thanks so much for them, we make them all the time."

MY REVIEW
MAMAB46 User ID: 1081521 96631
Reviewed Apr. 5, 2008

"These are truly the best rolls in the world! You will not be disappointed. Also very simple to make."

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