Go Back

Sweet Rolls

This is my grandmother Ketcham's recipe that was handed down to my mother and then to my daughter. We make these for holiday meals and they are great for making little sandwiches with leftover meat, etc. Also very good with jelly.  They're a lot like Sister Shubert rolls.
This takes a while so start rolls in the morning for dinner that night.
Print Recipe
Servings: 6 dozen rolls
Course: Side Dish
Cuisine: American, Family Recipe
Ingredients Method

Ingredients
  

  • 2 cups milk
  • 1 cup Crisco
  • 1 cup sugar (scant cup)
  • 1 cup warm water
  • 2 cakes yeast - two packets?
  • 2 tsp salt
  • unbleached flour

Method
 

  1. Dissolve yeast in warm water (~105-110°F so you don't kill the yeast)
  2. Heat milk in saucepan (don't boil) and add Crisco, sugar, and salt and mix well. Set aside to cool below yeast killing temp
  3. When milk/crisco mix cools, add in yeast water
  4. Transfer liquid to mixing bowl and add enough flour to make a stiff dough.
  5. Turn dough out onto a floured board and knead until smooth and pliable.
  6. Put in covered pan and let rise to double bulk.
  7. Beat down and let rise again.
  8. Make rolls into pans and let rise again.
  9. Bake rolls at 350-degrees for 15-20 minutes or until brown.