Picnic Rolls

Oxmoor House
about 2 dozen


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2 packages dry yeast
1 cup warm water (105° to 115°)
1 cup milk
1/4 cup plus 1 tablespoon sugar
1 tablespoon salt
About 7 cups all-purpose flour, divided
1/4 cup plus 2 tablespoons shortening, melted
1 egg, beaten
Melted butter or margarine


Dissolve yeast in warm water. Let stand 5 minutes or until bubbly; set aside.

Scald milk in a small saucepan; add sugar and salt, and let cool to lukewarm. Combine dissolved yeast and milk mixture in a large mixing bowl; mix well.

Add 3 cups flour; beat until smooth. Add shortening and egg; beat well. Add enough remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface, and knead 8 minutes or until smooth and elastic. Place dough in a well-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. Shape into 1 1/2-inch balls; place in two lightly greased 9-inch square pans. Cover and repeat rising procedure 45 minutes or until doubled in bulk. Bake at 400° for 12 minutes or until golden brown. Brush tops with melted butter.

Created date

February 2010