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
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.