#6 - Double Quick Dinner Rolls

I LOVE yeast rolls but they are a bit too time-consuming to make on a regular basis. SO, if I ever have a craving for yeast rolls, don't have any in the freezer, and have about an hour before dinner, this is my recipe.

YUM - 4 stars - Not as good as the not-so-quick yeast rolls but still pretty good. But plan on eating them all that night. They really aren't all they great leftover.

EASE - 4 stars - These are made in muffin pans so no rolling, kneading, etc. There is still some rise time, though, so be sure to account for that.

HEALTH - 3 stars - Depending on the diet, these aren't great but they're not all bad either. I have never tried making them with whole wheat flour but that would up the health rating quite a lot. Hmmm...I may have to try that soon.

Double Quick Dinner Rolls
Source: My Mom (from her REALLY old Betty Crocker cookbook)

1 cup warm water
1 pkg active dry yeast
2 Tbsp sugar
2 1/4 cups all-purpose flour (Gold Medal is the best for breads!!)
1 tsp salt
1 egg
2 Tbsp shortening

Put the water and yeast in a bowl (stir until yeast is mostly dissolved). Stir in sugar, half of the flour, and the salt. Beat until smooth. Add egg and shortening. Beat in rest of flour until smooth. Cover with a cloth and let the dough rise for 30 minutes. Grease 12 large muffin cups. Stir dough down and evenly distribute among muffin cups. Let rise 20-30 minutes. Bake at 400 degrees until golden brown.