Stef’s Kitchen Creations ~ New Glasgow Dinner Rolls


My husband picked up a copy of “You Gotta Eat Here!” at the bookstore. So many times when you travel you stick with the chain restaurants you know and trust but often the spot with the best food is the place where all the locals hang out. You drive by and see the parking lot full and you think to yourself, “I bet the food is great there!” but you keep going until you find the place you know and trust. This book was fun to look through and see where some of these spots are in hopes in our travels we can someday check some of them out. To my delight, the book listed New Glasgow Lobster Suppers in Prince Edward Island. P.E.I. is simply one of my favorite places on this planet. The minute I come across the bridge and enter the gentle Island a calmness comes over me. I never get tired of seeing the well groomed spacious farmlands and quaint villages. It has also become tradition on our yearly summer camping trips to take a break from the BBQ’s and the Coleman stove and head to New Glasgow Lobster Suppers for a feast fit for a king. Or queen. Or a camper. The book featured their Dinner Rolls recipe! Score! This is an easy recipe but because of the prep time and rising time needed pick a rainy day for this recipe. And it makes 24 rolls so invite company for dinner!




3 cups warm water
1 tbsp. active dry yeast
1 1/2 tsp sugar
8 cups all purpose flour
1 tbsp. salt
1/2 cup shortening
2 eggs
1/2 cup sugar

In a small bowl, combine 1 cup of the warm water, yeast and sugar. Stir to combine and let stand until foamy, 5 to 10 minutes. In the bowl of a stand mixer (or other large bowl) combine 4 cups of flour and salt. Using a pastry blender or fork, cut in the shortening until well combined. Make a well in the centre. In a small bowl, beat together the eggs and sugar. Pour the egg mixture, yeast mixture, and the remaining 2 cups of warm water into the well. If using a stand mixer, mix on low speed with the dough hook until a shaggy dough forms. Add the remaining 4 cups of flour, 1 cup at a time, mixing on low speed for 5 minutes or until the dough is no longer sticky and pulls away from the side of the bowl cleanly. If mixing by hand, stir until the dough comes together. Turn the dough out onto a floured surface and knead for 15 minutes, adding enough of the remaining flour to make a smooth, elastic dough. Place the dough in a large oiled bowl and cover with a cloth. Let dough double in size, about 1 hour. Spray two 12-cup muffin pans with cooking spray. Cut dough into 48 balls. Roll balls between your palms and place 2 balls side by side in each muffin cup. Let rolls rise, uncovered, until they double in size again, about 1 to 1 1/2 hours. Preheat oven to 325. Bake rolls until golden brown, approx. 20 minutes. Optional: Once out of the oven brush tops with butter.

TIP: When cutting dough into 48 balls start by cutting dough in half to make 2 dough balls of 24, cut each again leaving 4 dough balls of 12. This will help in getting your dough balls even.

July 16, 2014 - 9:32 am

Kathy - They have the best rolls ever!! I love eating there!

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