Recipe by Gold Medal Flour
"One whiff of these fragrant rolls, and you'll be counting the moments until you can take them out of the oven!"
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3 1/2 cups
Gold Medal® all-purpose flour, or as needed
1 (.25 ounce) package
regular or quick active dry yeast
very warm water (120 degrees F to 130 degrees F)
very warm milk (120 degrees F to 130 degrees F)
Butter or margarine, melted
I took these for Thanksgiving dinner, where I surprisingly got really great reviews! These are small rolls but the flavor is excellent. I believe my yeast was not as active as it should have been - it proofed OK but they didn't rise as they should. However, I stuck with them and they did turn out. They were "cute," I would say. Besides the very good flavor, the guests liked them for their small size! They felt that at a large dinner it is best to have little rolls, not huge ones. So, I'll try them again, but with really fresh yeast.
I tried this recipe today - I proofed the yeast and it was fine- but the dough did not produce anywhere near 48 rolls - barely 10 - I think there may be an error in the ingredients listed - Can 3.5 cups of flour produce 48 rolls? If I had cut my dough into 48 pieces they would have been the size of marbles! Nice photo though - would love to have THOSE rolls.
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Pan Rolls from Gold Medal(R) Flour
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 14
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