DINNER ROLLS
Source of Recipe
MOM
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
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.
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