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Dissolve yeast in water. Melt shortening in milk in bowl. Add sugar. Cool to lukewarm. Mix in remaining ingredients. Let rise, covered, until doubled in bulk. Punch dough down. Store, covered, in refrigerator for up to 1 week. Preheat oven to 350 degrees F. Roll dough on floured surface. Cut with biscuit cutter; fold in half. Place on greased baking pan. Bake 15-20 minutes.
By Robin from Washington, IA
By
05/12/2009
This sounds like a great recipe! How thick should I roll out the dough?
From start to finish - about how long does it take to make these - just so I can have the rolls ready at the same time as the meal (always a problem for me...)
Also, do I need to let the rolls rise again after cutting and before baking? Thanks!
By
05/06/2009
I think this is a great and easy recipe, But you don't really have to wait a whole week before you use it right? you can use it right away I mean? I have been trying to make bread at home, and it really has not come out right. But I will try this recipe.
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