Posted by: Meagan | November 24, 2009

Dinner Rolls

True to my word… a wonderful roll recipe from the kitchen of my Grandma. She also makes cinnamon rolls with this recipe and you can freeze these for later use if you want.

2 cups warm milk
2 packages (Tablespoons) yeast
1/2 cup sugar
1/3 cup shortening/butter
2 1/2 teaspoons salt
1 egg
5-6 cups flour

1. Mix warm milk, yeast and sugar. (I set these aside for a minute or two so the yeast can be activated.)

2. Add shortening/butter, salt, egg, and 5-6 cups flour and mix.

3. Let raise 1 hour.

4. Roll out half of the dough into a rectangle shape and cut into wedges. I use a pizza cutter to cut wedges, it’s much fast and easier than using a knife.

5. Roll wedges from wide to thin.

6. Warm some butter (about 1/4 stick) and coat dough with it. Let rise for an hour.

7. Bake at 350 for 20 minutes or until golden or if you have dark non-stick sheets cook at 300 for 25 minutes.

*Note: these rolls cook fast on bottom than the top so once the tops start to get golden take them out or the bottoms will burn.

*For Cinnamon Rolls

Spread butter on rolled-out dough and put a generous amount of cinnamon and sugar and cut into rows. Roll rows and use string or thread to cut into individual rolls.

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Responses

  1. I love a good roll/recipe. And I love when they can be used for cinnamon rolls, too! These look awesome as crescents!

  2. I used this recipe and they were really great . . . as I knew they would be, coming from Betty’s kitchen!


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