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!
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!