How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grandmother'S Old-Fashioned Light Bread Or Hot Rolls?

You need 6 ingredients. The key ingredients include: 1 1/2 pkg. dry yeast, 3 Tbsp. sugar, 1 1/2 tsp. salt, 3/4 c. Crisco, and more.

Is Grandmother'S Old-Fashioned Light Bread Or Hot Rolls suitable as general?

Yes, Grandmother'S Old-Fashioned Light Bread Or Hot Rolls falls under the General category and is a great choice for this type of meal.

How do I store leftover Grandmother'S Old-Fashioned Light Bread Or Hot Rolls?

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.

Grandmother'S Old-Fashioned Light Bread Or Hot Roll

Name: Grandmother'S Old-Fashioned Light Bread Or Hot Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pkg. dry yeast; 3 Tbsp. sugar; 1 1/2 tsp. salt; 3/4 c. Crisco; 1 1/2 pt. lukewarm water; enough flour to make a stiff dough

Bake this irresistible Grandmother'S Old-Fashioned Light Bread Or Hot Rolls at home. Made with yeast, sugar, salt and Crisco. Easy step-by-step instruct…

This Grandmother'S Old-Fashioned Light Bread Or Hot Rolls relies on simple, everyday ingredients such as dry yeast, sugar, salt and crisco. It comes together quickly and makes 4 servings, at about 44 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 1/2 pkg. dry yeast
3 Tbsp. sugar
1 1/2 tsp. salt
3/4 c. Crisco
1 1/2 pt. lukewarm water
enough flour to make a stiff dough

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
44 kcal
Category
General

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