| Level: | Intermediate |
| Total: | 4 hr 15 min |
| Prep: | 30 min |
| Inactive: | 3 hr 30 min |
| Cook: | 15 min |
| Yield: | 24 rolls |
Ingredients
- 1/2 cup sugar, plus a pinch
- 1/2 cup warm water (105 to 115 degrees F)
- 2 packages active dry yeast
- 2 teaspoons salt
- 1/3 cup solid vegetable shortening
- 1 cup cold water
- 1 egg, well beaten
- 4 1/2 cups all-purpose flour
- 2 tablespoons butter, melted
Instructions
- In a large bowl, add a pinch of sugar to the warm water. Sprinkle the yeast over the top and let stand until foamy, about 5 minutes. Stir to dissolve yeast. Beat in the remaining sugar, salt, shortening, cold water, and egg until well blended. On low speed, beat in 2 cups of flour and beat for 2 minutes. Beat in enough of the remaining flour, 1/2 cup at a time, to make soft dough. Place the dough in a well-greased bowl and turn to coat the dough. Cover with a towel and let rise until doubled in bulk, about 1 1/2 hours.
- Punch the dough down and refrigerate for 2 hours. The dough will almost double in bulk. Grease 2 (9-inch) cake pans. Turn the dough out onto a floured surface. Pull off pieces of the dough, about a 1/4 cup each and shape into 24 rolls. Place 12 rolls, sides touching in each of the 2 prepared pans. Brush with butter. Let rise in a warm place for 1 hour or until doubled.
- Preheat oven to 425 degrees F. Bake the rolls until well browned on the top, about 15 minutes. Transfer the pan to wire racks to cool for 5 minutes.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 147 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 9 mg |
| Sodium | 119 mg |
Reviews
This may sound like a dumb question but just how long should one need to beat water, solid shortening, egg and a little sugar to get it to be well blended?? I don’t see it happening but maybe I’m just not giving it enough time (but, it’s solid shortening and water- seems like it would be difficult).
It doesn’t add up.. Total time 4 hours 15 minutes. Breaking it down: Prep time 30 minutes. Cover and let rise about 1 1/2 hours. Punch down and refrigerate 2 hours. break into pans and let rise in a warm place for 1 hour. Bake 15 minutes.
I show 5 hours 15 minutes, an hour more than estimated.
For someone trying to follow dierctions, this is confusing.
I show 5 hours 15 minutes, an hour more than estimated.
For someone trying to follow dierctions, this is confusing.
I used brown sugar and whole wheat/bread flour, 2:1.. amazing!
Excellent tasting rolls! I’m already a great cook, but this has just awakened the sleeping baker in me. I made my 3rd batch today but didn’t have enough white flour and only had whole wheat flour left. Hopefully this ‘mad’ creation still turns out just as good!
I make these all the time now and they’re amazing! People ask me to bring my rolls anytime there’s a pot luck. Especially on Thanksgiving, Christmas, and Easter! Soooo good!
If this recipe doesn’t work for you, then you’ve done something wrong. I would venture to say your water temp was wrong or you have expired yeast. This is the best yeast roll recipe I’ve ever tasted. I followed it to the letter and had amazing results. I used fast rise yeast and am not sure if that is why my dough proofed up more than 3 times in bulk. After the 3rd rise I baked the rolls at 425 degrees for only 8 minutes. They were done to perfection. I used the very least amount of flour to make my rolls, just enough to be able to make them without sticking to my hands. Some suggested letting the dough rise in the refrigerator overnight for better flavor. I can’t imagine it being any better than it was. I may try that the next time. If your first attempt was bad, please try again. You won’t be disappointed.
These are the best yeast rolls ever! No problems with any of the instructions, and they taste fabulous. I highly recommend making these for any occasion.
Rolls were very yeasty and tasty, but too much flour made them bread like instead of light and fluffy. I’ll try cutting the flour down some next time.
I follow this recipe and the rolls never did increase in bulk by twice it size. I will never again look for a yeast roll recipe by foodnetwork.
I have been searching for yeast rolls like my mother used to make, and finally found the right recipe!! These are so easy to make and are delicious. I followed the recipe exactly except I added a little vanilla extract and also left the dough in the refrigerator overnight for the second rise. The dough is a little wet but I think that’s the key to getting the right texture. The dough was perfect after the first rise. Love these rolls! Thank you Polly!