Basic Dinner Rolls

When I started this journey I didn’t make bread. It would have never occurred to me to make dinner rolls from scratch. Indeed, I had never done it until a few months ago.

These are a nice dinner roll for a weeknight dinner. The recipe does make a large amount, so the recipe would be great if you were having guests. . .

The rolls are easily saved too. My daughter had some for breakfast this morning.

They look like the take and bake rolls you buy at the store. When rising they squeeze each other nicely, giving a nice presentation in the pan.

I cooked the rolls in one large pan instead of two smaller ones. This added a little bit, about 8 minutes, to the cooking time. Obviously, they would be faster to cook in the two smaller pans.

The rolls taste good. I brushed them with butter before and after baking.

The rolls are light and a bit flaky. They were not at all dense, which is nice. They would be a great breakfast roll too as they are hearty enough to be covered with jam or jelly.

NEVER FAIL PAN ROLLS

¾ Cup Sugar

¾ Cup Shortening

1 Cup Boiling Water

2 Packages Dry Yeast

1 Cup War Water

2 Eggs, Slightly Beaten

6 to 7 Cups All Purpose Flour

1 Teaspoon Salt

1 Teaspoon Baking Powder

½ Teaspoon Baking Soda

Cream sugar and shortening until light and fluffy. Add boiling water; mixing thoroughly. Set aside to cool. Dissolve yeast in warm water; set aside. Add eggs to cooled shortening mixture; mixing well. Stir in yeast mixture. Combine 5 cups of flour with salt, baking powder and soda; add to yeast mixture; mix well. Turn out dough onto a well floured surface. Knead in enough remaining flour until dough is no longer sticky. Roll dough into 1 ½ inch balls in hands, place in two greased 9 inch round cake pans. Cover and let rise in a warm place until doubled in bulk (about 1 ½ hours) .Bake at 400 degrees for 20 minutes or until golden brown.