• My cart
    • Your cart is currently empty.
Store This, Not That! > Blog > Cooking with Food Storage > Perfectly Shaped Rolls plus my favorite Roll recipe for Thanksgiving
November 8th, 2013

Perfectly Shaped Rolls plus my favorite Roll recipe for Thanksgiving

Well, it’s definitely time to talk Thanksgiving favorites and the best place to start is with rolls! (So what that means is you should check back for more great Thanksgiving recipes and tips!) If you’re anything like me, you can be a little intimidated by yeast breads. I’m going to give you a GREAT roll recipe, the exact roll recipe that my family has served for YEARS at our big Thanksgiving feast. My mom usually has all our family in the area down (40 or so people) over and these are the rolls that are served. My Aunt Naomi introduced this roll recipe to our family and since my mom as TONS of sisters (not exaggerating…okay…well..maybe I am a little…) this recipe I’m sure has spread the country since we all love it so much! I’ve also included a video to teach you how to easily and quickly shape perfect looking rolls. Enjoy!

**GETTING STARTED TIP** One of the greatest things about using powdered milk in recipes is that you don’t have to scald it! So use powdered milk in any recipe calling for scalded milk with out scalding it! See how food storage actually SAVES TIME and MESS! I love it!

Naomi’s Rolls

1/2 C. Sugar
1 Extra-Large Egg (2 T. Dry Egg Powder + 1/4 C. Water)
1 T. Shortening
1 C. Milk (3 T. Dry Powdered Milk + 1 C. Water)
1 t. Salt
4 1/2-5 C. Flour (enough to make a sticky dough) I usually do 1/4 to 1/2 Whole wheat flour
1 pkg yeast (2 1/2 t. yeast), softened in 1/2 C. lukewarm water

Beat sugar and egg. Scald milk; cool. Then add to sugar and egg. Stir in shortening, yeast, salt, flour. Let rise about 2-21/2 hours. Shape, cut, rise again about 1/2-1 hour. bak. (400, about 12 minutes or until golden brown. Makes 16 good sized rolls. You may want to double the recipe, as these rolls disappear fast!

amazing reviews click here

Related posts


  • grammygingerbread

    November 15, 2012 at 1:06 pm

    Crystal…I just want to tell you I just love you! You have opened a new world to me…and I am 52! I bake bread every week, using YOUR recipe…and I just love the tutorials. Now, I will make these for my Thanksgiving this year. Thank you for sharing your time and talents with everyone!!!

  • Kendra Player

    November 23, 2012 at 9:15 am

    Was excited to try these but had some questions. First off, do you knead the dough at any point? And, not sure when it says “Shape, cut…” Not sure what “cut” means. Thanks for all your hard work on this site.

  • […] Perfectly Shaped Rolls plus my favorite Roll recipe for Thanksgiving […]

Comments are closed.