“This is a recipe that I found about 40 years ago in a Better Homes and Gardens Bread Cookbook (there is a late version available, but it does not do as well). I have made this for 48 years and now my daughter, DIL and two grandchildren are making it. If you are looking for a no-knead, easy, and oh so delicious recipe, this is it. I was a beginner cook with no previous cooking experience all those years ago when I first started making this.”
2hrs 15mins
24-32 rolls

Ingredients Nutrition


  1. Soften yeast in the warm water, and set aside for 5 minutes.
  2. Meanwhile, combine sugar, shortening, and salt and stir into milk.
  3. Cool to lukewarm, and then add the yeast mixture, egg,and 2 1/2 cups of the flour and beat well.
  4. Add enough of remaining flour to make a soft dough.
  5. Let rise for 1 1/2 hours or until doubled in size.
  6. Punch down.
  7. Turn out and shape into rolls.
  8. Let rise for 1 hour or until doubled.
  9. Bake at 400°F for 10-12 minutes.
  10. Brush with melted butter.

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