Big-Batch Dinner Rolls – a delicious recipe with active dry yeast, warm water, milk, shortening, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, shortening, sugar, salt, yeast mixture and 2-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough.
2
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3
Punch down dough. Turn onto a lightly floured surface; divide and shape into 48 balls. Place 2 in. apart on greased
4
. Cover with kitchen towels; let rise in a warm place until doubled, about 20 minutes.
5
Preheat oven to 375u00b0. Bake until golden brown, 12-15 minutes.
6
Partially bake rolls at 325u00b0 for 10 minutes. Freeze cooled partially baked rolls in an airtight container. To use, bake frozen rolls on greased
7
at 375u00b0 for 12-15 minutes or until golden brown.
1215
kcal
Calories
7
g
Fat
247
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 packages (1/4 ounce each) active dry yeast, 1 cup warm water (110u00b0 to 115u00b0), 2 cups warm 2% milk (110u00b0 to 115u00b0), 1/2 cup shortening, and more.
Yes, Big-Batch Dinner Rolls falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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