Just like mom used to make – dinner rolls!

Shepherd’s Grain grower Art Schultheis shares his mom’s dinner roll recipe. He said, “[I’m] pretty sure there will be some of these on the table for Christmas dinner! She usually has 2-3 dozen in the freezer, just in case she has unexpected company show up for a meal.” Give them a try and throw the rest in the freezer! 



  • 7 cups (approx.) Shepherd’s Grain Low Gluten (All Purpose) Flour – add half at a time  

  • 2 cups warm water (110-115 degrees)  

  • 4 TBS dry yeast  

  • 4 eggs  

  • 6 TBS sugar  

  • 6 TBS soft shortening  

  • 1 ¼ tsp salt  


  • Dissolve yeast in water.   

  • Add eggs, sugar, salt, shortening and 3 ½ cups flour.   

  • Mix well with mixer.   

  • Add rest of flour – just enough so you can knead the dough.   

  • Mix with spoon.   

  • Knead on floured board until smooth.   

  • Put in greased bowl and let rise 40 minutes.   

  • Shape as desired. Let rise 25 minutes.   

  • Bake rolls about 25 minutes at 350 degrees.   

Good recipe for doughnuts and cinnamon rolls also! Tag us in your social media pics and use #BakewithSG