|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rolls are one of the best, most versatile types of bread to bake. You can serve them with dinner, use leftovers for sandwiches, and even slice them in half and toast them with butter, cheese, and garlic for toasted garlic bread. You can also bake these rolls into different shapes, making them fun for holidays.
When baked in large batches, these bread rolls can be cooled completely and frozen for up to 3 months. You can thaw them when needed. They taste exactly like white bread in roll shapes. The recipe makes about 15 rolls, depending on how large or small you make the rolls.
- 2 cups water (boiling)
- 1 tbsp. butter
- 1 tbsp. lard (or shortening)
- 4 tbsp. powdered milk (low fat)
- 2 tbsp. sugar
- 2 1/2 tsp. salt
- 1/4 cup water (warm)
- 2 packages yeast (active dry)
- 6 cups flour (bread, approximately)
Boil water in small saucepan. Put butter and lard in a large bowl. Pour boiling water over the butter and lard and stir until melted.
Stir in dry milk, sugar, and salt until dissolved. Set bowl aside until the contents are lukewarm. If too hot, it will kill the yeast when you add it in.
After the bowl contents have cooled, stir yeast into the 1/4 cup lukewarm water. When dissolved, pour into large bowl.
Begin mixing in the bread flour, one cup at a time. When you can no longer mix with a wooden spoon, turn dough out onto a floured board and knead in more flour until the dough is soft and elastic.
Next, grease a large bowl with butter. Put the bread dough into the bowl and then turn the dough over so that the top of the dough is buttered. Cover the bowl with a clean cloth and let the dough rise in a warm place until double in size or about 45 minutes.
Punch down dough. Turn it out onto a floured board and knead out all the bubbles for about 5 minutes. Divide rolls into about 15 equal parts and shape into rolls. Smaller or larger rolls can be made by increasing or decreasing the number of rolls you divide the dough into.
Preheat oven to 375 F. Butter two baking or cookie sheets. Spread a light layer of yellow cornmeal on the sheets, if desired. Set rolls about 2 inches apart on sheets, cover with a clean towel and allow to rise until double in size or for about a 20 to 30 minutes.
Bake rolls for about 35 minutes or until golden brown. Remove from oven and turn out onto a rack or a clean cloth. Allow to cool before eating.