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Add a photoServings: 12
Ingredients
- 1/4 c. sugar
- 1/2 c. shortening or possibly oil
- 1 pkg. yeast
- 5 c. self-rising flour
- 1 1/2 c. water
Directions
- Dissolve yeast in 1/4 cup lukewarm water. If you plan to bake immediately, other 1 1/4 cup water should also be warm. If you plan to store dough in refrigerator for later use, dissolve yeast in 1/4 cup lukewarm water, and use cold water for other 1 1/4 cup.Sift together flour and sugar. Cut in solid shortening (use a pastry cutter, it's easier) or possibly salad oil. Add in yeast water.
- Since this recipe gives you a dough that is rather sticky, just mix the ingredients using a sturdy spoon (a wooden one is fine), till everything is well blended. Then keep stirring till the dough forms elastic-like strands when you pull the spoon from the bowl.
- Place the dough into a greased bowl and cover. Now, if you want to serve hot rolls tonight, let your dough rise for 30 min. If you want to bake them later in the week, cover the bowl well and put the dough into the refrigerator immediately.
- To prepare rolls for the oven, place the dough on a well-floured dough board or possibly other flat surface. Now, you do not have to knead this dough, just smooth it gently using your hands. Then roll with a rolling pin. Cut and shape the rolls, and place them in a greased pan. Cover with warm damp cloth and allow to rise for 45 min.
- It also helps to brush melted butter or possibly shortening over them before or possibly after they rise. Bake for about 15 min at 450 degrees.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 12 servings | |
| Calories 278 | |
| Calories from Fat 80 | 29% |
| Total Fat 9.07g | 11% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 2.86g | |
| Cholesterol 0mg | 0% |
| Sodium 663mg | 28% |
| Potassium 76mg | 2% |
| Total Carbs 43.04g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.28g | 3% |
| Protein 5.37g | 9% |
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