- 1 quart milk
- 1 cup sugar
- ¾ cup shortening
- 7–8 cups all-purpose flour, divided
- 1 Tbsp. dry yeast
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1 Tbsp. salt
- oil spray for greasing pan
- In a medium saucepan, combine milk, sugar and shortening.
- Heat on medium-high heat until shortening melts, but do not let it boil.
- Remove the saucepan from heat and let cool to 115 degrees, using a candy thermometer.
- In a very large bowl combine 5-6 cups of flour and 1 Tbsp. dry yeast.
- Once cooled to 115 degrees, add the milk mixture to the flour and yeast. Stir until well blended and it is the consistency of thick cake batter.
- Let this mixture rise in a warm place until double in size. (This could take up to two hours, unless you use rapid rise yeast.)
- In a small mixing bowl combine 2 cups of flour, 1 tsp. baking soda, 2 tsp. baking powder and 1 heaping tsp. of salt.
- Add this second flour mixture to the dough after it has finished rising. Stir well.
- Turn this dough out onto a floured surface and work in extra flour until dough is easy to handle.
- At this point you can refrigerate the dough for up to 5 days before you use it for yeast rolls or cinnamon rolls.
Make the Yeast Rolls
- Roll the dough out onto a floured surface with a floured rolling pin until about ½ inch thick.
- Cut the dough with a floured, round 2-3 inch biscuit cutter.
- Place round roll onto a slightly greased cookie sheet. Put a slice of butter on top and fold one side over the other and press to seal.
- Let the rolls rise 1-2 hours before cooking.
- Cook rolls on 375 degrees for 15-20 minutes, until golden brown.
- Use rapid rise yeast if you want a faster rising time.
- The consistency of “thick cake batter” is an old fashioned term, but it means it’s still kind of sloppy.
- Different flours have different densities. So, some flours will require less and some will require more. And the flavors will vary depending on which flour you use. A light flour like White Lily (winter white flour) will need more flour to reach the right consistency. And the texture will be light and fluffy. King Arther’s (hard red wheat flour) will need less flour and will be more dense.
- Our family halves the recipe and uses half for dinner rolls and the other half for cinnamon rolls.
- Prep Time: 1 hour
- Resting Time: 4 hours
- Cook Time: 15 minutes
- Category: Breads
- Cuisine: American
Keywords: rolls, bread, Thanksgiving, holiday, yeast rolls