Make Ahead, Quick Fix

Double-Quick Dinner Rolls

Prep Time: 15 Minutes Start to Finish: 1 Hour 35 Minutes 12 rolls

• 2¼ cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 package regular active or fast-acting dry yeast (2¼ teaspoons)
• 1 cup very warm water (120°F to 130°F)
• 2 tablespoons shortening
• 1 egg

1 In large bowl, mix 1¼ cups of the flour, the sugar, salt and yeast. Add warm water, shortening and egg; beat with spoon until smooth. Stir in remaining 1 cup flour until smooth. Scrape batter from side of bowl. Cover loosely with plastic wrap and cloth towel; let rise in warm place about 30 minutes or until doubled in size.

2 Grease 12 regular-size muffin cups with shortening or cooking spray. Stir down batter by beating about 25 strokes. Divide batter evenly among muffin cups. Let rise 20 to 30 minutes or until batter rounds over tops of cups.

3 Heat oven to 400°F. Bake rolls 15 to 20 minutes or until golden brown. Serve warm.

1 Roll: Calories 120; Total Fat 3g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 20mg; Sodium 200mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: 1

Make-Ahead Magic Get a jump on your holiday baking by making these rolls ahead. Freeze the cooled rolls in a resealable freezer plastic bag for 2 to 3 months. To reheat, remove from bag and wrap rolls in foil. Bake at 350°F for 20 minutes or until hot.

Festive Touch Sprinkle the rolls with sesame seed or poppy seed before baking.