Double Quick Rolls(Makes 1 Dozen Rolls)
Soft, fluffy, and quickly made, these double quick rolls are perfect for breakfast or snacks. Their golden crust and tender interior make them a crowd-pleaser, especially for busy mornings or casual gatherings. They pair well with butter, jam, or savory dishes for versatile enjoyment.
Ingredients
Instructions
- Mix flour, sugar, salt, and yeast in a large bowl.
- Add warm water, melted shortening, and egg to the mixture.
- Beat until smooth.
- Cover and let rise in a warm place until double in bulk, about 30 minutes.
- Stir down batter by beating about 25 strokes.
- Spoon into 12 greased muffin tins.
- Let rise until batter rounds over tops of cups, about 20 to 30 minutes.
- Heat oven to 400°F (200°C).
- Bake until golden brown, about 15 to 20 minutes.
Tips & Substitutions
For best results, be sure your water is warm but not too hot, ideally around 110°F (43°C), to activate the yeast without killing it. If you don't have shortening, you can substitute with unsalted butter or margarine. If you're short on time, consider making these rolls with quick-rise yeast for a faster rise.
Serving Suggestions
These Double Quick Rolls are perfect for breakfast or as a side for dinner. They pair beautifully with Baked Pineapple(Side Dish For Ham) or a warm bowl of soup. Serve them fresh out of the oven with butter or your favorite jam for a delightful treat.
Storage & Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag for up to 3 months. To reheat, wrap them in foil and warm in a 350°F (175°C) oven for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Double Quick Rolls(Makes 1 Dozen Rolls) contains roughly 267 calories, with 6g protein, 53g carbohydrates, and 4g fat. It is a good source of protein (12% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 793mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour. Keep in mind that this may alter the texture slightly, making the rolls denser. You might need to add a bit more water to achieve the right consistency.
How can I tell if my yeast is active?
To check if your yeast is active, mix it with warm water and a bit of sugar, then let it sit for 5-10 minutes. If it becomes frothy and bubbly, your yeast is good to use. If not, you may need to start over with fresh yeast.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance. After mixing, cover it tightly and refrigerate for up to 24 hours. When ready to bake, allow it to come to room temperature and rise before baking as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).