Pillow-soft dinner dolls . . .

        The dough for these rolls has a nice texture and is simple to shape.

The recipe came from an old church cookbook. —Norma Harder, Weyakwin, Saskatchewan


Total Time: Prep: 30 min. + rising Bake: 20 min. Yield: 16 rolls



4-1/2 teaspoons active dry yeast

1/2 cup warm water (110° to 115°)

2 cups warm milk (110° to 115°)

6 tablespoons shortening

2 large eggs

1/4 cup sugar

1-1/2 teaspoons salt

7 to 7-1/2 cups all-purpose flour



1. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a roll. Place 8-up on greased, round bun tins. Cover and let rise until doubled, about 30 minutes.

4. Bake at 350° for 20-25 minutes or until golden brown. Remove to wire racks.