• 4 ¾ cup white flour
  • cup shortening (Crisco)
  • cup powdered milk
  • cup sugar
  • 2 tsp salt
  • 1 ¾ cup water, at room temperature
  • 2 tbsp yeast, instant


Mix the first 5 ingredients. In a heavy duty mixer with dough hook, add the water and the dry ingredients all at once. Begin mixing; when the mixture incorporates most of the water, add the dry yeast. Beat at a medium speed for 10 minutes. Dough should be in a ball and mixer will be clean.

Set in a lightly greased bowl in a warm place to rise (about 40 minutes). When the dough size has doubled, punch down and pinch into 1 ½-ounce rolls. When bread has risen a second time, bake 23 to 28 minutes at 350℉. Pat butter on rolls when still warm.

MacGourmet downloadSchool House Rolls . To import, drag image to your MacGourmet recipe box.



Preparation Times