“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.”
Featherlight Rolls
Featherlight Rolls
Prep Time
25 min
Cook Time
15 min
Yield
2 dozen
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.
Nutrition Facts
1 each: 126 calories, 4g fat (1g saturated fat), 19mg cholesterol, 158mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 3g protein.
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