- Yield 12 pieces
- Prep 15 mins
- Cook 20 mins
Nothing says “special occasion” like homemade yeast rolls.
To get a head start on these rolls, make the dough a day ahead, let it rise, and then form the rolls (steps 1-3). Cover with plastic wrap and refrigerate overnight. An hour before serving time, remove from the refrigerator, replace the plastic wrap with a clean cloth, and let rise until double. Bake as directed.
- 1 -- package active dry yeast
- warm water (about 110F)
- 3/4 cup 2% reduced-fat milk, scalded
- 1/2 cup shortening
- 1/2 cup sugar
- 1 teaspoon salt
- 3 -- eggs, beaten
- 4 1/2 cups all-purpose flour, sifted
- Dissolve yeast in warm water in a small bowl. Let stand 5 minutes. Scald milk by heating in a saucepan until bubbles begin to appear around the edge. Pour hot milk over shortening, sugar and salt and let cool to lukewarm. Add yeast mixture and mix well. Add eggs and flour, mixing to make a smooth, soft dough.
- Turn out onto a lightly floured surface; knead gently about 5 minutes. Place in an oiled bowl, turning once to coat top. Cover with plastic wrap and let rise until doubled.
- Punch down dough and turn out onto a lightly floured surface. Grease 2 muffin tins. Shape dough into 1-inch balls and arrange 3 in each cup.
- Cover with a cloth and let rise until very light and puffy.
- Preheat oven to 400F.
- Bake rolls 15 minutes. Turn out onto a wire rack.
Recipe by Carol Sturgeleski, adapted with permission from Kim Ode’s Baking With the St. Paul Bread Club (Minnesota Historical Society, 2006)