Hot Rolls
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"These rolls are just wonderful and so simple to make. Prep time does not include the time for letting rolls rise.[Update: After finally being successful in making bread over the past year, and because of the reviews, I have reworked this recipe and hoepfully the instructions are more clear. The dough should be slightly sticky]"
photo by anme7039
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
15 rolls
- Serves:
- 15
ingredients
- 2 cups hot water (about 110 degrees)
- 1⁄2 cup sugar (spenda also works well)
- 1⁄4 cup shortening (melted, I've used butter flavor and it is good)
- 2 (1/4 ounce) packages active dry yeast
- 1 1⁄2 teaspoons salt
- 1 egg, lightly beated
- 6 cups all-purpose flour
directions
- Mix yeast in water and let stand about 10 minutes.
- Add sugar, melted shortening and salt and mix well.
- Add egg to mixture.
- Stir in 4-5 cups of flour.
- Place on a flour surface and knead in the remaining cup of flour.
- Knead about 10 minutes.
- Put in large greased bowel and let rise until double in size, about 1 hour.
- Punch dough down and form into dinner rolls and place sides touching in a 9x13 greased pan.
- Let rise again until double, about 1 hours.
- Bake at 350 degrees 15-20 minutes or until golden brown.
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Reviews
-
Very good rolls. I used oil instead of shortening and I used 2 teaspoon of salt instead since it needs 6 cups of flour. The rolls came out very big. I think the next time, I will make the rolls smaller in the 9x13 pan to give them room to rise and used another smaller pan for the rest of the left over dough. -
My family and friends really liked these rolls! I made them for a picnic yesterday, and made them slightly smaller to get more rolls out of the batch. Lovely dinner roll recipe that I pan to try and make loafs out of soon. Made for ZWT 3! -
Excellent rolls! We all ate too many of them with supper and the neighbors I shared them with loved them too. I ended up with 16 rolls and one loaf of bread so I think the 8-10 servings listed is a bit off. :o) Even though the recipe doesn't say to do it, the only way I've ever added shortening to a bread/roll recipe was to melt it, let it cool and then add it. That is what I did this time too. I also just kneaded the dough on a floured counter and skipped the waxed paper. A great basic roll recipe which my family has already asked me to make again. Thanks Nimrod for sharing it! -
Very good rolls. I made 3 bubble loafs (pull apart rolls) using 8-inch round cake pans. I didn't understand the floured wax paper part in step 3 so I put my dough on my floured board and kneaded it as usual. I cooked the pans in a 350 oven for 25 minutes. Thanks for sharing this keeper roll recipe. -
Here it is...my first review of ZWT 3, 2007!! And it was a 5 star doozy!! These are easy and just delicious and will be made many more times!! To actually form the rolls, I split the dough ball in 1/2 and formed 2 18 inch (or so) logs. I cut the logs into a total of 15 pieces. I was able to fit 15 rolls exactly in a 9 x 13 pyrex. I do think I overproofed the rolls, OR should have made more, smaller rolls, and therefore (I am guessing) my cooking time was a lot longer.
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Tweaks
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Very good rolls. I used oil instead of shortening and I used 2 teaspoon of salt instead since it needs 6 cups of flour. The rolls came out very big. I think the next time, I will make the rolls smaller in the 9x13 pan to give them room to rise and used another smaller pan for the rest of the left over dough.
RECIPE SUBMITTED BY
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Nimz_
United States
I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
