Soft Dinner Rolls

Name: Soft Dinner Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 dozen
Ingredients: 4-1/2 teaspoons active dry yeast; 1/2 cup warm water (110° to 115°); 2 cups warm 2% milk (110° to 115°); 6 tablespoons shortening; 2 large eggs, room temperature; 1/4 cup sugar; 1-1/2 teaspoons salt; 7 to 7-1/2 cups all-purpose flour

Total Time Prep: 30 min. + rising Bake: 20 min.

Yield 2 dozen

Test Kitchen Approved

These soft dinner rolls are relatively easy to make. Give yourself time to properly knead and rise the dough before baking and you'll have fluffy rolls on your table in no time.

Ingredients

4-1/2 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm 2% milk (110° to 115°)
6 tablespoons shortening
2 large eggs, room temperature
1/4 cup sugar
1-1/2 teaspoons salt
7 to 7-1/2 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Remove to wire racks.

Nutrition Facts

1 roll: 187 calories, 4g fat (1g saturated fat), 17mg cholesterol, 164mg sodium, 31g carbohydrate (3g sugars, 1g fiber), 5g protein.

The dough for these rolls has a nice texture and is simple to shape. The recipe came from an old church cookbook. —Norma Harder, Weyakwin, Saskatchewan

Recipe Creator