• Preparation Time 15 minutes plus overnight refrigeration plus 60 minutes resting
  • Baking Time 15 minutes
  • Makes 20 rolls
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


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

Serving Size: 20 rolls


Serving Size: 20 rolls

  • 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.
  • 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.
  • Grease 20 muffin cups.
  • 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.
  • Lightly cover with plastic wrap or a dish towel and let rise in a warm place until doubled in size, about 60 minutes.
  • Preheat oven to 375ºF (190ºC).
  • Bake in preheated oven for 12 to 15 minutes until golden brown. Remove from pans and cool on wire racks.
  • Brush tops of rolls with beaten egg. Sprinkle pumpkin and sunflower seeds on dough in muffin cups (any kinds of seeds will work).


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