6 Pillow Dinner Rolls

Friday, December 24, 2010

Okay, corny name, right?  I swear you will agree that that's exactly what these are if you make these.  I nearly wept tears of joy when I took my first bite, and my husband's eyebrows went sky-high, and he said "Wow." (that's like jumping up and down for him.)  This recipe was adapted from AllRecipes.com, but I have made several changes.

4 1/2 teaspoons active dry yeast
1/2 cup warm water
2 cups warmed milk
6 tablespoons room-temp shortening
3 tablespoons room-temp butter
2 eggs
1/4 cup sugar
1 1/2 tablespoons honey
3 teaspoons salt
6 cups all-purpose flour (up to 7 cups)

In a large mixing bowl, bloom the yeast in warm water. Add the milk, shortening, eggs, sugar, honey salt and 3 cups flour; beat until smooth. Stir in enough remaining flour cup-by-cup to form a soft dough (for me that was 6 cups - it will be sticky, but not too sticky and not liquidy.) If you have a stand mixer, beat for about 5-6 minutes or until the dough forms a ball.  Otherwise turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into four equal pieces, and then each quarter will be again divided into four equal pieces (so you will get 16 rolls from half the dough, or 32 rolls total.) Shape each into a roll by pulling the sides down so it's round and smooth on top, and pinch the seam tightly at the bottom, and place seam-side down.

Place about 1/2 in. apart on greased baking sheets. Cover with plastic wrap and let rise until doubled, about 30-45 minutes.

Bake at 350 degrees F for 20-25 minutes or until golden brown. During the last five minutes of baking brush with melted butter.  Let cool in the pan for 5 minutes, then remove to wire racks.

If you don't need that many rolls at once, you can freeze the dough before the second rise.  Place the shaped rolls on a greased cookie sheet and freeze for 20-30 minutes and then combine into a sealed plastic bag. When ready to bake, remove from freezer and place onto cookie sheet, and let rise until doubled, then bake according to the directions above.

The shortening is what makes these so light and fluffy, and the butter gives it some extra flavor.  These are incredibly tender and fluffy, they are amazing!!  Serve with butter and honey.
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charsiubau (Bento-Mania) said...

wow, your rolls look so yummy! I have to your recipe! Thanks for it.

Jenn said...

OOooooOoooh! Those look absolutely DELICIOUS!! I will have to give it a try!!

Love the blog. :)

-Jenn at Jenn's RAQ

Sparklee said...

Wow--these are gorgeous. I just had breakfast and now I'm hungry again! I'm always looking for baking recipes to try with my kids--can't wait to try these!

Emily @ Bentobloggy.com said...

I made them again from frozen (the other half of the dough) the other night, and they came out perfectly!

Parent and Child Reading Assistance said...

This makes me want to bake!

Kid Rock Tickets said...

Its great to see that people are sharing quite profitable information with each other and now we can move our selves to a new era.

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