This easy homemade dinner rolls recipe makes light and delicious dinner rolls like grandma used to make that go well with virtually any meal!
Homemade Dinner Rolls Recipe
3 heaping Tbsp. shortening
1 Tbsp. salt
1/2 cup sugar less 1 Tbsp.
1 cup hot water
6 cups flour
1 cup warm water (110° – 115°)
2 pkgs. or 2 Tbsp. yeast
Combine shortening, salt, and sugar in a large bowl. Pour hot water over mixture and stir until shortening melts. Add enough flour to make a paste. Add 1 cup warm water in which yeast has been dissolved. Mix in remaining flour to form a soft dough. Knead dough well.
Place in a bowl and cover with a damp towel; let rise. Punch dough down when doubled and roll into 1/2 inch thickness. Cut with cookie cutter and place on greased pans about 1/2 inch apart. Let rise until doubled. Bake at 400 degrees for 20 minutes or until golden brown. Makes 3 dozen.
Katie Walsh says
We don’t have shortening in Ireland, do you know would any other fat work? And have ye tried these rolls using gluten free flour? Thanks!
Jill says
I think shortening is the same as Trex,Flora White,Cookeen and in Australia I think it is Copha. We have not tried these rolls with gluten free flour. Hope this helps.
Linda Certuche says
I made these rolls for supper tonight. They are so light. We have enough for tomorrow.
Tammy Schwartz says
I am so frustrated, I stink as a cook! I just put together this roll recipe and notice the jar of yeast I have says to keep refrigerated. Well, it has been sitting open in my cupboard for nearly a year! I tried kneading the dough and it seemed really stiff, I doubt it will rise but we shall see?! I swear I can’t cook, I can’t sew, I am just not domesticated at all, even if I put a lot of effort in it! I half jokingly tell my husband I am a Trophy Wife trapped in a Housewife’s body!
Jill says
LOL Tammy don’t give up. We all have to start some place and part of that is learning from our mistakes. I am not a better cook than say my daughter because I am more domesticate or anything like that – I am a better cook because of experience. It means I have spent 20 more yrs making mistakes and learning how to correct them that is all. You really will do fine if you keep practicing. Any new job or what ever never goes smoothly the first couple of weeks because you just need to learn it and practice.
Next time you try making any dough that needs to be kneaded and the recipe calls for 2 1/2 cups of flour (or what ever amount) just leave the last 1/2 cup out. Then use that amount to sprinkle on the board to knead the dough, add a little at a time until the dough stops sticking and is smooth. If you notice many dough recipes like this will say 2-2 1/2 cups or flour or 4-4 1/2 cups because there are many factors which can make the dough more or less stiff so you adjust it to where you live and how you make it. After about 5-6 tries you should start getting the feel of what the dough will be like.