Mom'S Bread Or Rolls
Mom's Bread or Rolls offers classic, fluffy baked goods with a tender crumb and golden crust, perfect for family meals, gatherings, or comforting snacks.
Ingredients
Instructions
- Combine the yeast with lukewarm water and let stand until the yeast is dissolved.
- Add sugar, salt, and shortening, then blend well.
- Stir in sifted flour and mix to form a dough ball.
- Place the dough in a greased large pan or bowl and let it rise until it has doubled in size.
- Knead the dough each time it has risen, for a total of three rises.
- Divide the dough and shape into rolls or loaves as desired.
- Allow the shaped dough to rise until double in size, about 1 to 1 1/2 hours.
- Bake bread at 400°F for 30 to 35 minutes, or rolls at 350°F for 15 to 20 minutes.
Tips & Substitutions
For best results, use fresh yeast and ensure your water is lukewarm, as too hot can kill the yeast. If you don't have shortening, you can substitute with butter or margarine. For a slightly sweeter flavor, consider adding a bit more sugar or even honey. Remember to knead well after each rise to develop gluten for a better texture.
Serving Suggestions
These bread or rolls pair beautifully with Grandma'S Corn Soup or can be enjoyed with a spread of butter, jam, or honey. Serve alongside a fresh salad like Broccoli, Cauliflower, Pea Salad for a balanced meal. They also make great sandwich bread, perfect for a hearty lunch.
Storage & Reheating
To store leftovers, wrap the bread or rolls in plastic wrap or aluminum foil and keep them at room temperature for up to 3 days. For longer storage, freeze them in a resealable bag for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Bread Or Rolls contains roughly 822 calories, with 11g protein, 91g carbohydrates, and 51g fat. It is an excellent source of vitamin C (145% of the Daily Value), dietary fiber (60% of the Daily Value), and potassium (26% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2284mg per serving (99% 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, but it may result in denser bread. Consider using a mix of all-purpose and whole wheat flour for a lighter texture. Additionally, you may need to adjust the water slightly as whole wheat flour absorbs more moisture.
How can I tell when the dough has risen enough?
The dough is ready when it has doubled in size and springs back slightly when poked with your finger. If it leaves an indentation, it needs more time to rise. Make sure to keep it in a warm environment, covered with a cloth to retain moisture.
Can I make this recipe in a bread machine?
Yes, you can adapt this recipe for a bread machine. Add the ingredients in the order recommended by your machine's manufacturer, typically liquids first, then dry ingredients. Select the dough cycle, and shape and bake as directed after the cycle is complete.
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).