ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Harvest Rolls

Yield about 3 dozen


  • 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

How to Make It

  1. Dissolve yeast in warm water, and set aside.

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

  3. 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.

  4. 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.

Oxmoor House Homestyle Recipes