The combination of stew beef and pineapple creates a delectable sweet and sour dish that tastes great when served over a bed of steaming white rice in this simple slow cooker meal. Enjoy!
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 24 |
| Yield: | 24 rolls |
Ingredients
- 4 ½ cups all-purpose flour
- ¼ cup shortening
- ¼ cup white sugar
- 2 ½ teaspoons salt
- 1 ½ tablespoons active dry yeast
- 1 ½ cups cold water
- 1 tablespoon vegetable oil
Instructions
- Mix together flour, sugar, salt, and instant yeast in a bowl. Add shortening and mix well. Mix in water.
- Turn dough out onto a lightly floured surface. Knead by hand for 20 minutes, or by machine for 12 to 14 minutes. Toss dough with vegetable oil in a bowl; cover the bowl and let proof for 1 hour.
- Form dough into 24 rounds, and place on a greased baking tray. Cover and let proof for 45 minutes more.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until golden, 12 to 14 minutes.
Reviews
Fluffy and delicious as you can see I had to have one soon as they came out!! Enjoy!!
Light, fluffy, delicious!
Best rolls ever! I make these all the time and my family loves them and will beg me for more!
I’m afraid there is a lot wrong with this recipe, starting with the instructions to add the dry yeast and COLD water to the dry ingredients. This should have been my first clue, but I hoped for the best. The instructions to “Form rolls” didn’t help this beginner bread maker and I had to look it up on You Tube. There were undissolved granules of yeast all through my dough, and it didn’t rise very high. The end result was a heavy, dense roll, sadly. I will be looking for another roll recipe.
Really good and easy. Even good the next day.
Made this with my kitchenaid and it was everything I wanted it to be! Took someone else’s advice and let the yeast sit in warm water for a while before mixing wet ingredients with dry ingredients in kitchenaid
Excellent recipe! These came out delicious and big enough to use as hamburger buns. Highly recommended.
This is my first time making home made bread. I did proof my yeast as others suggested. I also brushed them with melted butter seasoned with oregano, parsley, Parmesan cheese, and garlic powder. Yummmmy! Mine are not as pretty but, they sure are light and fluffy melt in your mouth good!
First time I made this recipe I got an OK result but I tried it a second time with 1 and 3/4 cups of warm water instead and WOW. Now the family has me making these almost weeky.
Very nice, very light, almost flaky. I used the bread machine for the mixing and resting. (As with other reviewers, I used warmed water rather than cold) I then used unsalted butter and about 1 tsp and a half salt. Used bread machine yeast (1 TBSP plus 1 TSP) so only required rising once they were made into buns. Baked at 375 F for 12 minutes. Delicious results! Thank you!
I was shocked to see that there was no butter in the recipe. I tried it anyway and had to buy shortening because I don’t cook with it. The recipe was easy to make. The dough was easy to work with and the rolls came out great (I think this could be a good recipe for a soft bun too). Next time I’ll try a different technique for forming the rolls . I pulled some dough and rolled it between my palms to form each roll. The finished roll wasn’t as smooth and pretty as I would have liked.
I substituted the water with condensed milk. I also proofed my yeast. These rolls came out super flufffy.
This recipe was okay, but nothing to rave about.
These are my favourite rolls recipe
Will cut down salt to 2 1/4 tsp. next time.
Good, very basic recipe.
Really nice soft n tasty rolls! I proofed my yeast in warm water with sugar. I used kitchen aid mixer to mix(dry ingredients n shortening) n knead (6 mins). I used 1 cup of milk and 1/2 cup of water( proofing yeast) instead). It took longer to rise for me(first proof took 1.5 hr/2nd proof 45 mins). I baked it for 12 mins at 400c. nice brown tops n soft fluffy rolls all the way thru. I did finsh them off with a brush of melted butter.
Every year our family Thanksgiving dinner is complimented by a big bag of rolls from a warehouse club. This has got to stop, but I thought I was powerless to help, since it’s out of state for us and there’s no kitchen space available at our destination. On a whim I made a batch of these and hid a few in a Ziploc bag. Of course my husband loved them when they were fresh, but I just fed him one that was about 36 hours old….and he still loved it! In my ideal world I would be serving rolls fresh from the oven to impress the family at Thanksgiving, but since that is impossible, I believe I am going to bake these at home and bring them along. Friends don’t let friends eat dry hard bread with a holiday meal, right? The only slight change I made was to use warm water for my yeast instead of cool water. And I use Butter Flavored Crisco shortening. That’s my ‘secret ingredient’ for a lot of my baking. Thanks for a simple and fantastic recipe!
Turned out perfectly. Used warm water as it just makes sense. I also subbed softened butter for the shortening. Brushed the tops with melted butter before baking. Baked at 375 for 15 minutes. Made 15 nice sized rolls.
i have 2 questions. i use bulk yeast what is the measure by teaspoon instead of the package..and i never can get my bread or rolls light and fluffy, mine are always heavy and tough.. am i not kneading enough or what.. please help me
Great!!!