These rolls were undoubtedly the inspiration behind the first Thanksgiving. I was wondering why Mom quit preparing these until I discovered the recipe years ago. Make a plan; it will be worthwhile. Enjoy.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs 45 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- ¾ cup scalded milk
- 4 ½ tablespoons shortening
- ¼ cup sugar
- 2 ¼ teaspoons salt
- ¾ cup warm water
- 1 (.25 ounce) package active dry yeast
- 4 ½ cups all-purpose flour, divided
- 1 teaspoon melted shortening, or as needed
Instructions
- Stir milk, 4 1/2 tablespoons shortening, sugar, and salt together in a bowl. Cool until mixture is lukewarm.
- Pour water into a bowl and sprinkle yeast over the top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes; stir. Stir milk mixture into yeast mixture until smooth.
- Beat 2 1/4 cups flour into yeast mixture until smooth. Gradually stir in remaining flour until dough comes together.
- Turn dough out onto a lightly floured work surface and knead until dough is smooth and elastic, about 8 minutes. Place dough in an oiled bowl, brush with melted shortening, cover the bowl with a clean towel, and set in a warm place to rise until doubled in volume, about 2 hours.
- Punch dough down and form into 24 rolls. Place rolls on a lightly greased baking dish, cover with a towel, and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts
| Calories | 121 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 222 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
My rolls did not rise up pretty like the photo, so I am disappointed in their appearance. I let them rise for extra time covered in a warm place.They did not rise enough to be fluffy, they taste good, but are dense. Is one package of yeast enough?
My family loved these! A lot! I subbed butter in the recipe and used olive oil to grease the bowl and dough ball and also the cookie sheet I used to cook them on. The olive oil gave it a great crunch. For some reason after the recommended time the rolls were not brown yet. So I raised the temp to 400* and left them in another 10-12 min until I liked the color. They were so delicious! A keeper, no more packaged rolls for us! Also, I think they would be great made into a sweet roll! Trying that next! Update: I have made these at least 6 times. They turn out great every time. I decided to make the dough the day before and put them in the fridge. Even with leaving them out for 2 hours they did not rise like normal. I do not recommend making them a day ahead. They still tasted delicious!
Very good! I followed the recipe exactly, and even at 7,000 feet elevation, didn’t have to change a thing. I’ll be making these again!
Very easy to make
I followed the recipe as is and they have turned out great ever time. The family gives it
Great & easy recipe. Made these in my breadmaker (wet ingred 1st, then dry, yeast last – dough setting) at Thanksgiving couldn’t believe how great they turned out. Everyone loved them. I did follow the recipe and scald the milk. Buns were light but rich with flavour. Making them again to go with tonights pot roast. It’s a keeper!
I used butter in place of shortening. And, (after I post a picture) you will see that I rolled most in knot rolls the best I could. These turned out great! Very much a dinner roll and paired great with our rotisserie chicken dinner. I will definitely make again!
These were a breeze using the bread machine to make the dough. I skipped scalding the milk, and just combined it with the water. I’m not sure what I missed out on by doing this, but these turned out beautiful and worthy of serving at Thanksgiving dinner. Definitely a keeper.