These rolls melt in your mouth. I loved them as a child, and I’m happy to bake them for my kids because I know I am creating those same wonderful memories my mom made for me!
—Gayleen Grote, Battleview, ND
Prep: 30 min. + rising 
Bake: 15 min. Makes: 2 dozen
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, 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 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 until lightly browned, 12-15 minutes. Remove from pans to wire racks.
1 roll: 142 cal., 3g fat (1g sat. fat), 0 chol., 222mg sod., 25g carb. (3g sugars, 1g fiber), 4g pro.