Featherlight Rolls


  • 2 packages. active dry yeast
  • 1/2 cup warm water
  • 1 Tbsp. + 1/3 cup sugar, divided
  • 1 cup warm milk
  • 1/3 cup shortening
  • Ad
  • 2 eggs
  • 1 1/2 tsp. salt
  • 4-5 cups flour


In large mixing bowl, dissolve yeast in warm water. Stir in 1 Tbsp. sugar; let stand for 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight. Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into 3 pieces; shape each into a ball. Place three balls in each greased muffin cup.

Cover and let rise in a warm place until doubled, about 1 3/4 hours.

Preheat oven to 350 degrees F. Bake for 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

By Robin from Washington, IA


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