Ruth's Supper Rolls

Ruth's Supper Rolls Recipe

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Cecelia Huddleston


Years ago, I was babysitting for a friend & found this recipe in her cookbook. It's a good recipe which I've also used to make cinnamon rolls.


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  • ·
    1/4 cup shortening
  • ·
    dash of salt
  • ·
    2 tablespoons sugar
  • ·
    1 1/4 cups lukewarm water
  • ·
    1 egg, beaten
  • ·
    3 1/2 cups flour
  • ·
    1 cake fresh or active dry yeast

How to Make Ruth's Supper Rolls


  1. Place shortening, salt and sugar into bowl; add water. Stir well. Stir in egg and yeast; add flour all at once. Beat with fork to make soft dough. Cover; let rise for 1 hour and 30 minutes or place in refrigerator until ready to let rise. Knead down; make into rolls. Let rise for 30 minutes to 1 hour or until double in size. bake at 375 for 12-15 minutes or until golden brown.
  2. For frozen make ahead rolls, make recipe; prepare for baking as usual. Preheat oven to 275 degrees, bake rolls for 25-35 minutes or until dough is set but not brown. Time varies with size of rolls. Cool; wrap for freezing. To serve, thaw and brown in preheated oven at 375 degrees for 12-15 minutes or until golden brown. Yield: 18-20 rolls.

Printable Recipe Card

About Ruth's Supper Rolls

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American

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