Harvest Rolls

Oxmoor House
about 3 dozen


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1 package dry yeast
1/4 cup warm water (105° to 115°)
2 1/2 cups milk
1/2 cup shortening
2 teaspoons sugar
5 cups all-purpose flour
1 teaspoon salt


Dissolve yeast in warm water, and set aside.

Scald milk; add shortening and sugar, stirring until shortening melts. Cool slightly. Add flour and salt; beat until smooth. Add yeast mixture; beat well.

Shape dough into a ball; place in a greased bowl, turning to grease top. Cover, and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.

Punch dough down. Fill well-greased muffin pans about one-third full. Cover, and let rise in a warm place 45 minutes or until doubled in bulk. Bake at 425° for 15 minutes or until golden brown.

Created date

February 2010