Hot Rolls Or Doughnuts
Warm, fluffy hot rolls or doughnuts with a slightly sweet flavor, perfect for breakfast or snacks. Soft texture and rich taste suit all breakfast lovers.
Ingredients
Instructions
- Pour hot water over shortening in a bowl.
- Mix yeast into warm water and dissolve well.
- Add sugar to the yeast mixture.
- Add slightly beaten eggs to the mixture.
- Mix salt into the flour.
- Add flour last to the mixture.
- Let the dough rise in a warm place covered with a cloth.
- Work the dough down after rising.
- Use the dough for rolls or doughnuts. The dough can be kept in the refrigerator for several days.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening instead of all shortening. If you don't have fresh yeast, you can substitute with about 2 teaspoons of active dry yeast. A pinch of nutmeg or cinnamon can add a delightful flavor twist to the dough. Ensure your water is warm but not too hot to prevent killing the yeast.
Serving Suggestions
These hot rolls or doughnuts are best served warm. Pair them with butter and homemade jam for a delightful breakfast treat. They also make a wonderful addition to holiday dinners or brunches. For a sweet twist, drizzle with powdered sugar glaze or serve alongside a slice of Our Favorite Southern Pecan Pie for dessert.
Storage & Reheating
Store any leftover dough in an airtight container in the refrigerator for up to three days. To reheat, let the dough come to room temperature before using it to make rolls or doughnuts. If baked rolls or doughnuts are left over, they can be stored in a sealed bag at room temperature for a day or two.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Rolls Or Doughnuts contains roughly 1261 calories, with 20g protein, 148g carbohydrates, and 67g fat. It is an excellent source of protein (41% of the Daily Value), iron (34% of the Daily Value), and potassium (27% of the Daily Value). Note that it is relatively high in sodium, at 1861mg per serving (81% 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 all-purpose flour, but start with a 50-50 blend to maintain texture. Whole wheat flour absorbs more liquid, so you may need to adjust the liquid in the recipe slightly.
How do I know when the dough has risen enough?
The dough is ready when it has doubled in size and feels light and airy. This usually takes about 1 to 2 hours in a warm place. A good test is to poke the dough; if the indentation remains, it’s ready for the next step.
Can I freeze the dough?
Yes, you can freeze the dough. After the first rise, shape it into rolls or doughnuts, then place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer bag. To use, thaw in the refrigerator overnight and let them rise before baking.
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).