Thanksgiving baking is in the air! Ahhhhh… doesn’t it smell delicious? As much cooking as there is to do, there’s one of my mom’s recipes that every cook should have in her collection: Fifty-five Minute Rolls. Yes, they really are that quick! Whenever I need yeast rolls in a hurry, I grab this recipe. They usually disappear pretty quickly too. So without further ado…
Kathy’s Fifty-five Minute Rolls
2 cups milk
¼ cup sugar
2 teaspoons salt
¼ cup melted shortening (I use butter)
2 packages dry yeast
½ cup warm water
6 cups flour
Heat milk until warm. Add sugar, salt, and shortening. Dissolve yeast in warm water and stir into milk mixture. Add flour and mix well. Cover and let rise in a warm place for 15 minutes. Knead on a floured surface and roll out to 1″ thickness. Cut with a 2 ¾” round cutter. Dip top in butter and fold in half. Place rolls close together (so that sides are touching) on a baking sheet.
Bake at 450 degrees for about 10 minutes. (Rolls will sound hollow when tapped when they are done.) Brush tops with additional butter if desired. Makes about 25 rolls.
One helpful hint I learned from Mom: press the back of a butter knife into the middle of each roll to create a fold line. Much easier to fold the roll in half if you do this first!
I hope you all have a lovely Thanksgiving!