Hot Rolls

From: YungB

On Apr 4, 2008

Very good rolls. I used oil instead of shortening and I used 2 teaspoon of salt instead since it needs 6 cups of flour. The rolls came out very big. I think the next time, I will make the rolls smaller in the 9x13 pan to give them room to rise and used another smaller pan for the rest of the left over dough.

From: Anme

On May 29, 2007

My family and friends really liked these rolls! I made them for a picnic yesterday, and made them slightly smaller to get more rolls out of the batch. Lovely dinner roll recipe that I pan to try and make loafs out of soon. Made for ZWT 3!

From: Marg (CaymanDesigns)

On Oct 24, 2005

Excellent rolls! We all ate too many of them with supper and the neighbors I shared them with loved them too. I ended up with 16 rolls and one loaf of bread so I think the 8-10 servings listed is a bit off. :o) Even though the recipe doesn't say to do it, the only way I've ever added shortening to a bread/roll recipe was to melt it, let it cool and then add it. That is what I did this time too. I also just kneaded the dough on a floured counter and skipped the waxed paper. A great basic roll recipe which my family has already asked me to make again. Thanks Nimrod for sharing it!

From: ellie_

On Nov 25, 2004

Very good rolls. I made 3 bubble loafs (pull apart rolls) using 8-inch round cake pans. I didn't understand the floured wax paper part in step 3 so I put my dough on my floured board and kneaded it as usual. I cooked the pans in a 350 oven for 25 minutes. Thanks for sharing this keeper roll recipe.