Light & Fluffy Rolls | Recipes

Light & Fluffy Rolls

(75) Ratings:
Prep Time:
Baking Time:
Makes:20 rolls

These light textured rolls bake up deliciously. Try making some with rosemary and garlic for an extra burst of flavour.


2 pkgs 2 ¼ tsp/11 mL each quick-rise yeast
1/2 cup 125 mL warm water (110-115 °F/45-56 °C)
1 tbsp 15 mL granulated sugar
1/2 cup 125 mL warm Carnation® Fat Free Evaporated Skim Milk (110-115 °F/45-56 °C)
1/3 cup 75 mL Crisco® All Vegetable Shortening
2 eggs
2 tsp 10 mL salt
3 ½-4 cups 875 mL-1 L Robin Hood® Best for Bread Flour, divided


  1. Dissolve yeast and sugar in warm water in large mixing bowl. Let stand for 10 minutes until doubled in size. Add evaporated milk, shortening, eggs, salt and 3 cups (750 mL) flour.
  2. Beat on medium speed for 2 minutes using an electric mixer. Stir in just enough flour to form a soft dough. Mixture will be sticky. Do not knead. Cover with plastic wrap and refrigerate overnight.
  3. Grease 20 muffin cups.
  4. Remove dough from fridge. Punch down. Turn onto a lightly floured surface; divide into 20 portions about 2 oz (56 g) each. Divide each portion in half and shape into balls. Place 2 balls side by side in each muffin cup.
  5. Lightly cover with plastic wrap or a dish towel and let rise in a warm place until doubled in size, about 60 minutes.
  6. Preheat oven to 375ºF (190ºC).
  7. Brush tops of rolls with beaten egg. Sprinkle pumpkin and sunflower seeds on dough in muffin cups (any kinds of seeds will work).
  8. Bake in preheated oven for 12 to 15 minutes until golden brown. Remove from pans and cool on wire racks.


  • Variations: Mix in 2 tbsp (30 mL) chopped fresh rosemary and 1 tbsp (15 mL) chopped garlic when making the dough or add 1 cup (250 mL) grated old sharp Cheddar when making the dough.
  • Try braiding or twisting instead of forming into balls.

Nutritional Information

Other conversations or photos categorized with:

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!