Wednesday Night Supper Rolls
Soft, fluffy dinner rolls with a slight sweetness and rich texture, perfect for weeknight dinners, gatherings, or special occasions where warm, homemade bread is appreciated.
Ingredients
Instructions
- Dissolve yeast in lukewarm water.
- Add shortening, sugar, and salt to hot water and stir until dissolved.
- Stir in eggs and yeast mixture.
- Beat in flour until a soft dough forms.
- Let the dough rise for 1 hour.
- Roll out the dough and let it rise until ready to bake.
Tips & Substitutions
For best results, use fresh yeast and ensure your water temperatures are accurate; lukewarm should be around 100-110°F for dissolving yeast. If you don’t have shortening, unsalted butter or margarine can work as substitutes. You can also add herbs or garlic powder to the dough for extra flavor. Consider browsing more American recipes for similar bread ideas.
Serving Suggestions
These rolls are perfect alongside soups or stews, such as a hearty vegetable soup or Barbecued Salmon. Serve them warm with butter or use them to make sliders for a fun twist. They also make a delightful addition to any meal, especially when paired with Lane'S Rice Pudding for dessert.
Storage & Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, place them in a preheated oven at 350°F for about 10 minutes or microwave them for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Wednesday Night Supper Rolls contains roughly 1300 calories, with 9g protein, 87g carbohydrates, and 104g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2004mg per serving (87% 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 instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast. Just mix it directly with the dry ingredients without dissolving it in water first. You may find that the dough rises slightly faster, so keep an eye on it.
What can I do if my dough doesn’t rise?
If your dough doesn't rise, check that your yeast is fresh and that your water was the correct temperature. If it's too cold or too hot, it can kill the yeast. You can also try placing the dough in a warm, draft-free area to encourage rising.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. After kneading, let it rise, then punch it down and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature and rise again before shaping and 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).