All-Occasion Generals Rolls

Recipe from

Oxmoor House


1 package dry yeast
1 tablespoon sugar, divided
1 cup warm milk (105° to 115°)
1 tablespoon shortening, melted
1 teaspoon salt
3 cups all-purpose flour, divided
Butter or margarine, melted (optional)


Dissolve yeast and 1 teaspoon sugar in warm milk in a large bowl, stirring well; let stand 5 minutes or until bubbly. Add remaining sugar, shortening, salt, and 1 1/2 cups flour; beat at low speed of electric mixer until smooth. Stir in enough remaining flour to make a soft dough.

Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and let rest 5 minutes. Divide dough into 16 portions. Roll each portion into a 10-inch rope on a lightly floured surface. Loosely coil ropes on a greased baking sheet. Cover and repeat rising procedure 1 hour or until doubled in bulk. Bake at 350° for 15 minutes or until lightly browned. Brush rolls with melted butter, if desired.


Oxmoor House Homestyle Recipes

January 1983
My Notes

Only you will be able to view, print, and edit this note.

Add Note