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Traditional Roll Dough

Diet.Chef's picture
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (105 To 115 Degree F)
  Lukewarm milk 3⁄4 Cup (12 tbs) (Scalded Then Cooled)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Egg 1
  Shortening/Butter / margarine 1⁄4 Cup (4 tbs), softened
  All purpose flour 3 3⁄4 Cup (60 tbs)

Dissolve yeast in warm water.
Stir in milk, sugar, salt, egg, shortening and 2 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 11/2 to 2 hours.
Dough is ready if impression remains.
Punch down dough; divide in half.
Use half the dough in each of the Variations.
Let rise 20 minutes before baking.
Heat oven to 400°.
Bake rolls 15 to 20 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2547 Calories from Fat 588

% Daily Value*

Total Fat 67 g102.5%

Saturated Fat 18.3 g91.4%

Trans Fat 6.7 g

Cholesterol 228.4 mg76.1%

Sodium 2093.7 mg87.2%

Total Carbohydrates 420 g139.9%

Dietary Fiber 14.1 g56.6%

Sugars 60.5 g

Protein 63 g125.8%

Vitamin A 8.3% Vitamin C 0.04%

Calcium 29.7% Iron 133.1%

*Based on a 2000 Calorie diet


Traditional Roll Dough Recipe