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Prep Time:
25 min + rising time

Cook Time:
10 to 20 minutes

Servings:
24 pieces, approximately

Prep Time:
25 min + rising time

Cook Time:
10 to 20 minutes

Servings:
24 pieces, approximately

Easy Mixer Rolls

INGREDIENTS

Easy Mixer Rolls

  • 2 packages, active dry yeast
  • 2 C. (500 mL) warm water, 110°F to 115°F (43°C to 46°C)
  • 1/2 C. (125 mL) instant nonfat dry milk
  • 3 Tbsp. (45 mL) sugar
  • 1 Tbsp. (15 mL) salt
  • 1/3 C. (75 mL) Crisco® All-Vegetable Shortening, melted
  • 5 1/2 to 6 C. (1.375 L to 1.5 L) All Purpose Flour

DIRECTIONS

  1. Sprinkle yeast over warm water and sugar in a large mixer bowl; stir and let stand for 10 minutes until mixture is frothy. Add dry milk, , salt, melted shortening, and 3 C. (750 mL) flour. Blend at low speed until moistened, then beat for 3 minutes at medium speed. Using a spoon (or the dough hook on a kitchen machine), stir in enough remaining flour to make a soft dough.
  2. Turn dough onto a lightly floured surface and knead until smooth and elastic. Roll out dough and shape into rolls, crescents, twists, or pinwheels. Arrange rolls, crescents and twists on ungreased or parchment-lined cookie sheets and put pinwheels into greased muffin pans.
  3. Cover; let rise in a warm place until doubled (about 45 minutes).
  4. Preheat oven to 400ºF (200°C).
  5. Bake at 400ºF (200°C) until golden brown; rolls, crescents and twists for 10 to 12 minutes, pinwheels for 15 to 20 minutes.