Twice-Baked Rolls

Preparation info
  • Makes

    2 dozen

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Keep on hand ready to brown quickly—rolls have fresh, home-baked taste


  • 1 pkg. active dry yeast
  • ¼ c. warm water (110 to 115°)
  • ¼ c. scalded


  • Sprinkle yeast on warm water; stir to dissolve. Stir in lukewarm milk, sugar, salt, shortening and c. flour. Beat until smooth. Stir in remaining flour to make a soft dough that leaves the sides of bowl.
  • Turn dough onto lightly floured surface; knead until smooth and