My mom made these tender rolls when I was growing up. I carry on the tradition with my kids, so they can have the same happy memories of freshly baked bread.
—Gayleen Grote, Battleview, ND
Prep: 30 min. + rising • Bake: 15 min. • Makes: 2 dozen
1 Tbsp. active dry yeast
2 1/4 cups warm water (110° to 115°)
1/3 cup sugar
1/3 cup shortening
1/4 cup powdered nondairy creamer
2 1/4 tsp. salt
6 to 7 cups bread flour
1. In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, creamer, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place each roll 2 in. apart on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
4. Meanwhile, preheat oven to 350°. Bake 12-15 minutes or until lightly browned. Remove from pans to wire racks.
Per roll: 142 cal., 3g fat (1g sat. fat), 0 chol., 222mg sod., 25g carb. (3g sugars, 1g fiber), 4g pro. Diabetic exchanges: 1 1/2 starch, 1/2 fat.