Heavenly Dinner Rolls Recipe

4.5 2 3
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Heavenly Dinner Rolls Recipe

Read Reviews
4.5 2 3
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 10 min.
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 10 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 4 cups warm milk (110° to 115°)
  • 1 cup sugar
  • 1 cup shortening
  • 7 to 7-1/2 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Melted butter or margarine, optional

Directions

In a mixing bowl, dissolve yeast in water. Add milk, sugar, shortening and 4 cups flour; beat until smooth. Cover and let rise in a warm place for 2 hours. Add baking powder, baking soda, salt and enough remaining flour to form a soft, slightly sticky dough. Cover and refrigerate until ready to use. Turn onto a heavily floured surface; pat to 1/2-in. thickness. Cut with a biscuit cutter or drop by 1/4 cupfuls onto a greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes. bake at 350° for 10-15 minutes or until lightly browned. Brush tops with butter if desired. Dough may be refrigerated up to 3 days. Punch down each day. Yield: about 5 dozen.
Originally published as Heavenly Dinner Rolls in Taste of Home February/March 1998, p54

Nutritional Facts

1 each: 106 calories, 4g fat (1g saturated fat), 2mg cholesterol, 82mg sodium, 15g carbohydrate (4g sugars, 0 fiber), 2g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 4 cups warm milk (110° to 115°)
  • 1 cup sugar
  • 1 cup shortening
  • 7 to 7-1/2 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Melted butter or margarine, optional
  1. In a mixing bowl, dissolve yeast in water. Add milk, sugar, shortening and 4 cups flour; beat until smooth. Cover and let rise in a warm place for 2 hours. Add baking powder, baking soda, salt and enough remaining flour to form a soft, slightly sticky dough. Cover and refrigerate until ready to use. Turn onto a heavily floured surface; pat to 1/2-in. thickness. Cut with a biscuit cutter or drop by 1/4 cupfuls onto a greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes. bake at 350° for 10-15 minutes or until lightly browned. Brush tops with butter if desired. Dough may be refrigerated up to 3 days. Punch down each day. Yield: about 5 dozen.
Originally published as Heavenly Dinner Rolls in Taste of Home February/March 1998, p54

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tperry3 User ID: 2790802 26083
Reviewed Dec. 23, 2010

"these rolls are very delicious"

MY REVIEW
luisthecook User ID: 5632986 23358
Reviewed Nov. 25, 2010

"i like this recipe for roll. it good but it missing something. but their still good."

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