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Easy Yeast Rolls

Yield Makes 3 dozen


  • 2 (1/4-ounce) envelopes active dry yeast
  • 1/2 cup warm milk (100°-110°)
  • 1 cup milk
  • 1/2 cup sugar
  • 1/2 cup shortening, melted
  • 2 large eggs, beaten
  • 1 teaspoon salt
  • 5 1/2 cups all-purpose flour
  • 1/2 cup butter, melted and divided

How to Make It

  1. Combine yeast and 1/2 cup warm milk in a 2-cup liquid measuring cup; let stand 5 minutes.

  2. Combine yeast mixture, 1 cup milk, sugar, and next 3 ingredients in a large bowl. Gradually add 1 cup flour, stirring until smooth. Gradually stir in enough remaining flour to make a soft dough. Place in a well-greased bowl, turning to grease top of dough.

  3. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  4. Turn dough out onto a floured surface; knead 5 or 6 times. Divide dough in half. Roll each dough portion on a lightly floured surface to 1/4-inch thickness. Cut with a 2-inch round cutter. Brush rounds evenly with 1/4 cup melted butter, and fold in half. Place rolls in 3 lightly greased 9-inch round cakepans.

  5. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  6. Bake at 375° for 15 to 18 minutes or until golden. Brush with remaining 1/4 cup melted butter.