Description
I’m sure these rolls were the reason for the original Thanksgiving! Mom stopped making them years ago and I wondered why until I got the recipe. Plan ahead, they’re worth the effort. Enjoy.
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.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 3 hrs 30 mins
Servings: 24