A Baileys Milkshake Bar is the perfect place to spend a girls’ night out.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 30 mins |
| Servings: | 32 |
| Yield: | 32 rolls |
Ingredients
- 1 cup shortening
- 1 cup milk
- 1 ½ teaspoons active dry yeast
- 1 teaspoon white sugar
- ½ cup warm water (110 degrees F/45 degrees C)
- 2 eggs
- ½ cup white sugar
- 2 teaspoons salt
- 4 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup butter, softened
Instructions
- In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. In a large bowl, beat the eggs, 1/2 cup sugar, and salt together. Add the milk mixture and yeast mixture to the egg mixture, stirring to blend. Sift in the flour and baking powder, and mix well. Cover, and refrigerate overnight.
- Divide dough into fourths, and on a floured surface, roll out into 1/2 inch thick circles. Spread surface with the soft butter. Cut each circle like a pie into 8 triangles, and roll up from larger to small end. Place rolls point side down on a baking sheet, and allow to rise until doubled, 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)
- Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.
Nutrition Facts
| Calories | 168 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 189 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I just made this dough and i halved the recipe..now this dough is loose!!i followed directions to T. Is it going to form a dough over nite?I’m little nervous. I had to rate to ask this question
I made these exactly by the recipe and wow at the raves! I’ve been making them for about 12 years now. They are expected every Thanksgiving and Christmas.
No changes needed. Crowd pleaser! Note: to cut down on salt I use salt free butter for shortening. Also makes them taste more buttery. Has become the requested “dish” that I bring to holiday gatherings.
I made these exactly as written except I made them with butter instead of shortening and made them first thing in the morning and they were only in the refrigerator about 6 hours. They rose nicely, rolled out well and were a huge hit at dinner. Very rich and buttery tasting. We will definitely have these again.
I am a high school Foods teacher and we made these in class. They were awesome! The kids loved them and found the recipe easy to follow. We loved that it was a batter method and no kneading was required! I will be making these for Thanksgiving this year since most of the work can be done the day before!
A lot of rising to be done and it didn’t quite rise enough…
This is a very good basic refrigerator dough. The instructions for assembling the rolls are incomplete–roll the dough into 12″ circles, brush on butter (melted and cooled butter works better than softened butter), cut into 8 wedges (a pizza cutter works well here), and then roll into crescents. I also like to brush the tops of the rolls with butter. The rolls take a bit longer to bake than the recipe calls for–14 minutes in my oven and, yes, the temperature in my oven is accurate. The recipe makes 32 rolls, which is a bit more than most families need at once, but as another reviewer said, the dough keeps in the refrigerator for a week or so. I cut the dough into quarters and form each blob of dough into a rough circle, then wrap it in plastic wrap to store in the refrigerator for later. The dough also makes great cinnamon rolls. Take a quarter of the dough, roll it about 3/8″ thick in a rough rectangle shape, brush with melted butter, sprinkle with cinnamon sugar, and roll up. Cut the roll into 9 equal sections, then arrange the rolls in an 8″ x 8″ greased pan. Brush with melted butter, cover loosely with plastic wrap, and let rise for 3 or 4 hours. Bake at 350 for about 25 minutes–keep a close eye on the rolls in the oven, because the sugar scorches quickly.
This is my third year making these rolls for Thanksgiving… They are the BEST. My family is always asking if I will bring them to whatever holiday we are celebrating. They are a hit!
This is a great recipe. Very easy to make with the awesome instructions. My 12 year old niece did all of the rolling and was so proud of herself when these beauties came out of the oven.
They are so easy and sooooo good. I have made them before and loved them. This year I was going to make them for Thanksgiving but one of my guests came really early and distracted me so I forgot to take them out of the fridge to let them raise so they didn’t get made. Yesterday (Saturday), which was 3 days after I put them on the fridge, I finally got around to making them and they still raised fine and were delicious. So that is good to know for the future – you can make them way ahead. Also, I actually let them raise in a warm oven (I heated it to 200 and then turned it off and put the rolls in) and they were good to go in 2 hours.
These were fluffy and flaky. I made the recipe as written for Thanks Giving, and everyone loved them. They are even wonderful with whole-wheat flour!
Love this easy recipe! These can also be made with half the flour replaced with whole wheat flour. I use 2 packets of quick rise yeast. They are a great recipe as a base for so much. Sweet filling or savoury. My son loves when I roll a triangle around a wiener and then bake it. My husband loves when I add garlic powder and Parmesan to the butter. They can even work with cinnamon and sugar added to the butter and then iced. Or try rosemary and Parmesan in the butter or shredded cheddar.
Fantastic!!! I made these last night for our Easter lunch today and would have never imagined that the bread would get more compliments than any of the other dishes that I worked FAR harder on! A couple of tips: 1) DO NOT ADD EXTRA FLOUR!! When you mix this dough together you will SWEAR that you’ve made a mistake. It will look far more like a batter than a dough, but after a long night in the fridge your “dough” will emerge as a beautiful, light, and fluffy dough that will produce some of the lightest and fluffiest rolls you will ever eat! 2) 1/2 inch is a little thick for a roll. I rolled these out to at least 1/4 inch (if not a little thinner) and when rolled up into a crescent they came out beautiful! Give these a shot! You can’t go wrong!
These didn’t rise, but came out cute and tasted all right. Easy to make. They didn’t taste like rolls, but more like cookie/cake thing, they were heavy and dense. I would not recommend refrigerating them overnight, yeast doesn’t work in the cold temperature! so I don’t understand this step, just let the dough rise, and make them the same day. Or let them rise, and then refrigerate. 3 stars for taste. Will not make the same recipe.
Delicious!! Works really good with cocktail weines
These were very simple to make and absolutely delicious. And to think I’ve bought the kind in the tube for all these years! They were a hit in my household and I will definitely make them again.
Yummy! I made a couple changes…very small ones! I have two small children and could hardly find the time to roll it out, spread butter, cut into triangles, and roll up. So I just rolled the dough in my hands into mini bun shapes and placed on pan. Then I only baked at 375 for about 6-7 mins. Baked just wonderful that way too. Nice, light and airy! Thank you for a great recipe!
AMAZING, every one loved these on Thanksgiving!!! <3
made these with butter instead of shortening, didn’t roll them out, just formed balls. turned out good, kind of had the texture of a tea-biscuit, but people really liked them, and the no-kneading is a total bonus
My new go-to for holiday dinners. Just don’t forget you have to start the night before.
Made these for Thanksgiving, never got around to giving them a review. Family liked them, will make them again, but they were just not the roll I was looking for.