These rolls are good with anything and anytime of the year, great for the holidays, and easy to make.
1/2 cup milk (I used 2%)
1/4 cup shortening
1/4 cup white sugar
1/2 teaspoon salt
1 package active dry yeast (1/4 ounce) or 2 1/4 teaspoons
1/2 cup warm water
2 1/2 cups all-purpose flour
Heat milk on stove just to boiling point. Remove from stove and add shortening, sugar and salt. Let cool until just warm. (About 10 minutes.) In a small bowl add yeast to the 1/2 cup warm water and mix to dissolve. In a large mixing bowl add 1 cup of the flour, the cooled milk mixture, the yeast and the egg. Mix well with a spoon. Add the other 1 1/2 cups flour, mix and turn out onto a floured surface. Knead about 10 times until dough is not sticky, can add more flour if needed. Grease a large bowl or crock. (I just use Canola oil) Add dough and turn once so both sides will be oiled. Let rise about 1 1/2 hours in a warm place. (I just cover with a dish towel on the counter.) After dough has doubled, punch down, remove from bowl and shape dough in 2 inch balls (I make mine about the size of a small walnut). Place in a greased round pan touching each other. (Could use a square pan and can make them any size you want) Brush tops lightly with melted butter and let rise 30 to 40 minutes. Bake in preheated 400 degree oven for 12 to 15 minutes. Makes about 24 small rolls. Enjoy!
Note: This is the same dough recipe I use for my Cinnamon Rolls. You can double the recipe and make twice as many rolls or you could double the recipe and make half rolls and half cinnamon rolls.
Click to follow The Southern Lady Cooks on Facebook.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.