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Thanksgiving Eve

PaulaG

Dinner Rolls

Recipe #47301 | 45 min | 25 min prep | 16 Rolls (Change Servings)

RECIPE BY: Barb Gertz

This is a great dinner roll recipe as you can prepare it ahead of time and then make out the rolls let rise and bake in time for dinner. I use this recipe a lot for that reason. This recipe comes from my Better Homes and Gardens 1953 cookbook.

Posted on: Nov 21, 2002

Ingredients

  • 1 (1/4 ounce) package dry yeast
  • 1/2 cup water
  • 1/2 cup milk, scalded
  • 1/4 cup shortening
  • tablespoon sugar
  • teaspoons salt
  • 1 beaten egg
  • cups sifted flour
  • Directions

    1. 1
      Soften dry yeast in warm water (110°F).
    2. 2
      Combine milk, shortening,sugar,and salt.
    3. 3
      Cool to lukewarm.
    4. 4
      Add yeast; mix well.
    5. 5
      Blend in egg.
    6. 6
      Add flour flour and mix until dough is well blended (I use mixer with dough hook).
    7. 7
      Place in greased bowl,turning once to grease surface.
    8. 8
      Store dough in refrigerator at least 2 hours or until needed. Cover with plastic wrap.
    9. 9
      Shape dough on well floured surface.
    10. 10
      Let rise in warm place until light, about 1&1/2 hours.
    11. 11
      Bake in hot oven 400°F 15 to 20 minutes.

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    Featured Reviews for This Recipe

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    From: PaulaG

    On Nov 25, 2006

    I selected this recipe because it was easy to put together and could be refrigerated and shaped later. I did allow the dough to warm before shaping. They were shaped into 2 oz rolls with the yield being 16 to 18 rolls. This is something I will do again when time is an issue. Thanks Barb for another great recipe.

    0 people found this review helpful

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  • From: Wayne Reglin

    On Oct 22, 2006

    I can only assume that the other people who rated this recipe were much more experienced than I. I wound up with some very tasty biscuit like things. I feel that the recipe became very vague towards the end. Please consider that I am very amateur.

    0 people found this review helpful

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  • From: Heather U.

    On Dec 27, 2005

    These are perfect, Barb. Exactly the right texture and not too sweet. I fashioned them into clover leaf rolls, and used butter rather than shortening but otherwise followed the recipe to a 't'. My son inhaled them. Thanks for posting!

    0 people found this review helpful

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  • From: ChefRed

    On Mar 14, 2006

    These were delicious! I made dough in bread machine. Had to use margarine instead, but they were still very nice, light and great! Thanks.

    1 person found this review helpful

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    Nutrition Facts

    Serving Size 1 Rolls 46g

    Recipe makes 16 Rolls)

    Calories 127
    Calories from Fat 36 (28%)
    Amount Per Serving %DV
    Total Fat 4.0g 6%
    Saturated Fat 1.6g 8%
    Monounsaturated Fat 1.6g
    Polyunsaturated Fat 0.5g
    Trans Fat 0.0g
    Cholesterol 16mg 5%
    Sodium 299mg 12%
    Potassium 49mg 1%
    Total Carbohydrate 19.2g 6%
    Dietary Fiber 0.7g 2%
    Sugars 0.9g
    Protein 3.2g 6%
    Vitamin A 25mcg 0%
    Vitamin B6 0.0mg 1%
    Vitamin B12 0.1mcg 1%
    Vitamin C 0mg 0%
    Vitamin E 0mcg 0%
    Calcium 14mg 1%
    Iron 1mg 6%

    how is this calculated?

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