Honey Batter Rolls

  The Crisco Cooking cookbook has this to say about baking bread, “Bread baking is a joy not to be missed”. I must say, that when the recipe is as easy as this one, I think anyone can bake rolls and have the great smell and taste of fresh baked dinner rolls.
  Batter breads and rolls are not as smooth as kneaded bread, but taste just fine and are much easier for the beginner and someone in a hurry. These take about a hour and a half start to finish and taste like you spent much more time on them.
Honey Batter Rolls
3 cups all-purpose flour
1 package active dry yeast
1 teaspoon salt
1 cup hot water (120° to 130°)
⅓ cup Crisco shortening, melted
⅓ cup honey
1 egg
  Combine 2 cups flour, yeast and salt in a mixer bowl. Add water, melted Crisco, honey and egg; beat for 2 minutes on medium speed until dough is smooth. Beat in remaining cup of flour with a spoon.
  Cover with oiled plastic wrap and let rise until doubled, about 30 minutes.
  Fill greased muffins cups one half full with batter.
  Cover and let rise until doubled, about 30 minutes.
  Preheat oven to 400° and bake for 10 to 12 minutes or until golden brown.


  1. I love your blog and all the photos and recipes. I also have a bunch of old recipe leaflets that I think I need to start looking thru more carefully. I do have one question/suggestion: is there any way you can make the recipes easier to print off?

    1. We usually just highlight the recipe and print it. If you also want the picture, try copying the recipe to your work processor, and then copy and paste the photo, then print. That's what I do, with ours and other blogs.
      We agree - look through those old recipes, there are a few gems in those.
      Myrna's rolls taste just as good as they look. What I like is that you only have to scoop the rolls into the pan, not shape them.


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