Yeast Rolls
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Yeast Rolls
These are the easiest and best yeast rolls I've ever made! There the only ones I make since I've had this recipe.
I received it from my sister-in-law in 1991
Yield: 16 servings
- 1
- 2
- 2
- 1
- 1
- ¼
- 1
- 3 ½
Combine milk, shortening, sugar and salt in 2 cup glass measure. Microwave on high for 1 ½ minutes. Stir to melt shortening. Cool to between 105 and 115 degrees.
In small bowl, sprinkle yeast over water.
Add egg to milk mixture.
Then add yeast to milk and egg mixture.
In large glass bowl combine flour and milk/egg/yeast mixture. Stir until flour and liquid are thoroughly mixed.
Spray bowl with non-stick spray, turning dough over once and spraying bottom of bowl. Cover with towel and place in warm, draft free place. Allow to raise for 1 hour or until doubled.
Turn out onto floured surface, knead and cut dough into two pieces. Cut each piece into eight pieces and shape into rounds. Put eight pieces in each of two, well-greased 8-inch cake pans. Cover and allow to raise until doubled (45 minutes to 1 hour).
Bake 15 minutes at 400 degrees or until tester inserted into middle of rolls comes out clean and tops are golden. Brush tops with butter.
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