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White Lily

White Lily Light Yeast Rolls


25 min


20 min


30 rolls


2 pkgs. active dry yeast OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
1/2 cup warm water (105° to 115°F) 1 large egg lightly beaten
1 1/2 cups milk 6 cups White Lily® Enriched Unbleached Bread Flour divided
1/2 cup sugar Crisco® Original No-Stick Cooking Spray
2 tsps. salt 1/2 cup butter melted
1/4 cup Crisco® All-Vegetable Shortening


  1. 1.
    DISSOLVE yeast in warm water in large bowl. Combine milk, sugar, salt and shortening in medium saucepan. Heat to 115°F stirring until shortening is melted. Add to yeast mixture. Stir in egg. Beat in 3 cups flour until fairly smooth. Stir in enough of remaining flour to make a very soft dough.

  2. 2.
    TURN onto lightly floured surface. Knead 5 minutes, adding more flour if needed. Shape into a ball. Coat large bowl generously with no-stick cooking spray. Place dough in bowl, turning to coat surface. Cover with towel. Let rise in a warm place 1 1/2 hours or until doubled in size.

  3. 3.
    COAT two 13 x 9-inch pans with no-stick cooking spray. Divide dough into 30 equal pieces. Shape into balls. Place 15 balls in each prepared pan. Cover with towel. Let rise in a warm place about 20 minutes or until doubled in size.

  4. 4.
    HEAT oven to 400°F. Bake 15 to 20 minutes or until golden brown. Brush tops with butter. Remove from pan. Serve warm.