Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

HEAVENLY DINNER ROLLS




Source of Recipe


recipe goldmine/Becky


List of Ingredients






2 (1/4 oz.) pkg. active dry yeast
1/4 C. warm water (110�F to 115�F)
4 C. warm milk (110�F to 115�F)
1 C. sugar
1 C. shortening
7 to 7 1/2 C. flour, divided
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
Melted butter or margarine (optional)



Recipe



In a mixing bowl, dissolve yeast in water. Add milk, sugar, shortening and 4 cups flour; beat until smooth. Cover and let rise in a warm place for 2 hours.

Add baking powder, baking soda, salt and enough remaining flour to form a soft, slightly sticky dough. Cover and refrigerate until ready to use.

Turn onto a heavily floured surface; pat to 1/2-inch thickness. Cut with a biscuit cutter or drop by 1/4 cupsful onto greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes.

Bake at 350�F for 10 to 15 minutes or until lightly browned. Brush tops with butter if desired. Dough may be refrigerated up to 3 days. Punch down each day. Yields about 5 dozen.