Rich Hot Rolls

Preparation info

  • Difficulty


  • Makes about


    rolls, exact number depending on shape and size

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Light, tender, rich, delicious


  • ¾ c. milk
  • ½ c. shortening
  • ½ c. sugar
  • 1 tsp. salt
  • 2 pkgs. active dry yeast
  • ½ c. warm water (110 to 115°)
  • 4¼ to 4½ c. sifted flour
  • 2 eggs


  • Scald milk; add shortening, sugar and salt. Cool to lukewarm.
  • Sprinkle yeast on warm water; stir to dissolve.
  • Add c. flour to milk mixture; beat well by hand or with electric mixer at low speed 1 minute. Beat in eggs and yeast.
  • Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of bowl. Turn onto lightly floured board; knead until smooth, satiny and no longer sticky, 5 to 8 minutes.
  • Place in lightly greased bowl; invert to grease top. Cover and let rise in warm place until doubled, 1 to 1½ hours. Punch down and turn onto board. Divide in half and shape as desired (see How to Shape Rolls).
  • Brush tops lightly with melted butter; let rise until doubled, 30 to 45 minutes.
  • Bake in hot oven (400°) 12 to 15 minutes, or until golden brown.

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