Old Recipe Yeast Rolls
"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."
photo by thepetnanny
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Yields:
-
24 rolls
ingredients
- 7.08 g active dry yeast (one pkg)
- 59.14 ml warm water
- 59.14 ml sugar
- 59.14 ml shortening
- 4.92 ml salt
- 236.59 ml milk, scalded
- 1 egg, slightly beaten
- 828.06 ml all-purpose flour (sift if desired)
- 29.58-44.37 ml butter, melted
directions
- Soften yeast in the warm water, and set aside for 5 minutes.
- Meanwhile, combine sugar, shortening, and salt and stir into milk.
- Cool to lukewarm, and then add the yeast mixture, egg,and 2 1/2 cups of the flour and beat well.
- Add enough of remaining flour to make a soft dough.
- Let rise for 1 1/2 hours or until doubled in size.
- Punch down.
- Turn out and shape into rolls.
- Let rise for 1 hour or until doubled.
- Bake at 400°F for 10-12 minutes.
- Brush with melted butter.
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Reviews
-
I made these rolls twice. Once as written, second with 1/2 tsp. more salt, which I preferred. Also, the recipe might make 24, but I only got 12 nice-size, which is perfect for us, and they took 15 minutes to bake. I gave these a high rating for taste, prep time, and texture. Added an egg wash just before baking. -
I’ve tried many recipes for rolls, this has been the easiest yet! Not the steakhouse type but really great! Not too sweet or in need of extra sugar or salt. Follow the recipe. I would recommend a tsp of sugar in the yeast to dissolve it. -
I totally agree newer recipe not as good. If anyone knows the edition of BHG cookbook this recipe came from please share -
My mother's recipe card says that she had used this exact recipe since 1946. I still make them today.
-
Delicious, and so easy my husband made them! So simple, so tasty, and so perfect.
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RECIPE SUBMITTED BY
<p>I am a great grandmother, love to cook and bake, and love cooking with wine. I like to try new recipes, and enjoy sharing the kitchen with my husband, who has been cooking about 2 years.I love bread making, and have a?43 year old sourdough starter.I used to be an stna in home health care til I fell. My pet peeve is stupid commercials which assume all us public people are also stupid, and I especially don't like that gyco(may be spelled wrong) lizard. I'd love to step on him.</p>
