Quick Rolls

These rolls are quick to throw together... compared to the other dough that I have made. No kneading is required, so that is nice. You just mix up the ingredients, let it rise, make whatever shape of roll you want, and bake. The entire process still takes at least an hour and a half.

I didn't think these rolls had enough flavor, but other people absolutely loved them. Putting butter on them is a good idea. They would most likely go well with anything that tends to go well with bread or dinner rolls.

Quick Rolls

1 C milk

1/4 C sugar

1/4 C shortening or butter

1/4 C warm water

1 packet dry active yeast

1 egg, beaten

3 to 4 C flour, sifted

1 t salt

Scald the milk. Proof the yeast in the 1/4 C water (add 1/4 t sugar if you want).

Meanwhile, assemble the ingredients. Sift the flour into a bowl and put the butter/shortening, sugar, and salt into another bowl.

Pour the scalded milk into the bowl with the sugar. Stir until the butter/shortening melts almost completely. Let cool to lukewarm.

Add a cup or two of flour and stir until well mixed. Add the proofed yeast and stir.

Mix in enough flour to make a thick dough. This will take nearly 4 cups of flour and you may have to mix with your hands near the end.

Place the dough into an oiled bowl, cover with a non-fuzzy cloth, and let rise until 3 times the original size (around an hour or so).

Shape the dough into a roll shape. I greased two muffin pans and made cloverleaf rolls (place 3 small balls of dough in each cup).

Bake at 375 degrees Fahrenheit until lightly browned.

Enjoy!