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Nutrition Facts

Serving Size 1 (186g)

Recipe makes 6 servings

The following items or measurements are not included below:

1 teaspoon sea salt

Calories 576
Calories from Fat 140 (24%)
Amount Per Serving %DV
Total Fat 15.6g 24%
Saturated Fat 4.9g 24%
Monounsaturated Fat 4.5g
Polyunsaturated Fat 4.9g
Trans Fat 0.0g
Cholesterol 76mg 25%
Sodium 433mg 18%
Potassium 219mg 6%
Total Carbohydrate 93.1g 31%
Dietary Fiber 3.1g 12%
Sugars 11.5g
Protein 14.6g 29%

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Lorilyn's Dinner Roll Dough

Recipe #293120 | 1¼ hours | 1 hour prep | add private note
**Tinkerbell**

By: **Tinkerbell**
Mar 20, 2008

I've been making this dough for about 15 years by memory & I just recently came across what I'm pretty sure was the original written recipe. Turns out my memory isn't as good as the dough I've been making is. So now I'm posting my often used & requested recipe before I forget it. I use it for basic dinner rolls, sweet rolls, cinnamon rolls, savory breakfast pinwheels or for my taco ring. I don't usually measure the flour, but the noted amount is within about 1/2 cup more or less. Prep time includes rising time.

SERVES 6 -8 , 24 -28 rolls (change servings and units)

Ingredients

Directions

  1. 1
    In heavy duty mixer bowl (fitted with dough hook attachment), stir together yeast & 2 cups of flour.
  2. 2
    In small saucepan over med-high heat, combine salt, sugar, milk & shortening.
  3. 3
    Stir with wooden spoon until shortening is nearly melted & just has a couple tiny, pea-sized lumps floating around (approx 120 degrees on candy thermometer).
  4. 4
    Pour hot mixture into mixer bowl with yeast & flour, add both eggs & begin mixing on low to medium speed til mixture is all wet.
  5. 5
    Begin slowly adding spoonfuls of flour & mixing until dough forms into ball around the dough hook & bottom of mixer bowl is no longer sticky with wet dough. Ball of dough will be slightly smooth & spring back when touched with fingertip.
  6. 6
    Remove dough from hook & bowl & form into ball with hands. Spray inside of bowl with non-stick cooking spray & then drop dough ball into bowl with the smooth side down. Then turn ball over so the seam side is now down. (This greases top & bottom of ball).
  7. 7
    Cover mixer bowl with it's lid,a towel or foil & place in warm area to rise for about an hour. Dough will be about double the starting size in an hour.
  8. 8
    When risen, use fist to "punch" dough down in center. Then remove from bowl & divide into two balls. Place both on lightly floured surface & cover loosely with foil. Let rest 10 minutes.
  9. 9
    Roll out one ball at a time into large circle about 1/2 inch or less in thickness.
  10. 10
    Use pizza cutter to slice dough like a pizza into about 12 or so triangles. Roll each triangle up starting at large end & ending with the "tail" end. Place 2 inches apart on ungreased baking sheet with tail on bottom.
  11. 11
    Cover & let rise for another 15-20 minutes.
  12. 12
    Bake at 350 degrees for about 12 minutes (depending on oven being used & personal preference. I only bake ours 9-10 minutes because we like them light in color & a litte squishy in the middle).
  13. 13
    One ball makes about a dozen or more rolls & therefore I will quite often make one batch for dinner & freeze one of the balls. To freeze for later, instead of rolling out the dough ball wrap it in foil & then place in sealed ziplock freezer baggie. Freeze immediately. To use, thaw in fridge for approximately 8 hours or 3-5 hours on counter. When pliable, roll out & cut into wedges to roll & bake.

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Featured Reviews for This Recipe

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From: Jennifer Rosholt

On Apr 28, 2008

My husband and kids all love this recipe for rolls. I admit I don't have a knack for rolling out the dough and shaping it into perfect little crescents, but they don't seem to mind! Yummy!

0 people found this review helpful

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    From: acerast

    On Mar 24, 2008

    Great rolls! Very soft and flavorful. It is no wonder that you had made this from memory for many years because this is definately not a recipe that you measure precisely but one where you know the look and feel of the dough at various stages. The instructions regarding "spoonfuls" of flour is accurate as it would be easy to over-flour. My son has requested that I use this recipe again. Thanks Lorilyn!

    2 people found this review helpful

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    From: Proud Veteran's wife

    On Jun 1, 2008

    LOVED this recipe! I made these for DH's home coming feast! The dough is VERY easy to work with! It's not too sticky and not too dry. When rolling it out I hardly had to use any flour on the surface. My DD is a very picky eater. It's very hard to get her to eat anything other then dairy products. She's been walking around the house eating these rolls. I made these last night and she's having a roll right now. My DH really loved the rolls as well! The bread has a nice flavor. This is a new family favorite recipe thanks for posting!!

    1 person found this review helpful

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