I’m a sucker for bread. We know this. So, I came across these dinner rolls and something inside me yelled “WE HAVE TO MAKE THESE RIGHT NOW!”. I’m not one to argue when it comes to bread and baked goods, so I made them.
Let’s just say I am SO GLAD I did. The recipe makes a lot (as in two dozen rolls), but that’s okay. No one ever really turned their nose up at homemade buns…. did they? At least, Paul never has. These were pretty easy to make, and the appealing thing was that they use shortening. I’ve never used shortening in rolls or breads before (that I can recall, that is…), and I was excited because I forgot to take my butter out of the freezer to that last night.
Like I said, super quick to make, and they weren’t that difficult. The rise time is relatively short for bread dough, which also made me happy. I got the recipe from here, and this is a winner in my books.
Speaking of, I am feeling a little peckish as I write this. I think I’ll wrap up, and go get a mid-afternoon roll with butter. My kind of snack!
Yield: 2 dozen rolls
½ c. water
2 tbsp. active dry yeast
2 tsp. sugar
2 c. milk
1/3 c. sugar
2 tsp. salt
¼ c. shortening or butter
4-5 c. flour
¼ c. melted butter, for brushing
In a small bowl or coffee mug, microwave the water for 20-30 seconds, until lukewarm, but not hot.
Add the yeast and 2 teaspoons sugar and stir. Let this mixture sit for 5 minutes. Watch it so it doesn’t overflow! (As in, if your yeast is still alive, it will foam and rise very fast! If it doesn’t foam, the water was too hot and killed the yeast. Try again.)
In a glass measuring cup, microwave 2 cups milk for 1-2 minutes until it is warm but not hot.
In a large bowl or stand mixer, add the second measurement of sugar, salt, and shortening, and 2 cups of the flour. Stir together with a wooden spoon, or use your dough hook. Add the warm milk, yeast mixture, and 1 egg. Mix well and let rest 5 minutes.
Add 2-3 (or up to 3 ½) cups flour, one cup at a time, mixing in between. Once all the flour has been incorporated, knead for 5-6 minutes, using your hands or the dough hook. (I ended up adding the extra 3½ cups of flour.)
Grease a large bowl well with oil or butter. Scrape all the dough into the bowl, shape it together, then turn it over so that the top is greased. Cover loosely with a tea towel or plastic wrap. Let rise until doubled, about 1 hour.
Punch down the dough. Divide the dough into 24 equal pieces. Shape each piece into a ball (pinch one end with your fingers).
Place the rolls in 2 well-greased pans. I used two 9×13 pans.
Cover the pans with tea towels and let them rise in a warm spot for another 30-45 minutes, until doubled in size. When they are almost done rising, preheat your oven to 375°F.
Bake for 12-15 minutes or until golden brown all across the top.
Remove from the oven and brush with melted butter. Serve warm.