Light, fluffy dinner roll recipes that's easy to make with only 6 ingredients
Servings: 28 rolls
- 5 ½ c. all-purpose flour
- ¾ c. + 1 teaspoon of cane sugar divided
- 1 tsp salt
- ⅓ c. shortening
- 2 tsp instant yeast
- 2 c. water warmed between 105°F to 110°F
Prepare the dough:
Mix the warm water, yeast, and 1 teaspoon of sugar in a cup and allow to sit for about 5-10 minutes to activate the yeast.
In the bowl of your stand mixer, whisk together 5 cups of all-purpose flour, sugar, and salt. Next, add shortening and mix until flour is semi-crumbly.
Add the yeast mixture to the flour mixture and fitted with a dough hook or paddle attachment- beat on low for about 2 minutes. Increase the speed and allow it to mix for at least 10 minutes. The dough will start to pull away from the sides and the dough will become pliable.
Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap, or a clean damp kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size. (I always let it rise in my microwave for 2 hours.)
Grease a baking sheet.
- To avoid a dense dough, spoon and level your flour, do not scoop it out of the package.
- If you do not own a mixer, you can mix this dough with a large wooden spoon. It will take a lot of elbow grease and kneading by hand, will take at least 15-20 minutes. (If you have muscle- 15 minutes)
- Cover leftover rolls in an airtight container and store at room temperature for 2-3 days or in the refrigerator for up to 2 weeks.
- I prefer baking on a light aluminum because I find they brown a little too quickly in dark metal.
Calories: 221kcal | Carbohydrates: 42g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 58mg | Fiber: 1g | Sugar: 6g | Calcium: 7mg | Iron: 2mg