Recipe by D. W. Cabe
"These rolls take a while to make but are certainly worth the effort. My maternal grandmother made a double batch of these at each major holiday, and they were almost always gone before anything else! They're very tender and lightly sweet."
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1 (.25 ounce) package
active dry yeast
1 1/4 cups
warm water (110 degrees F/45 degrees C)
I made this recipe in my Kitchen Aid mixer. I let the yeast bloom with the warm liquids and sugar in the mixer bowl for ten minutes, then added the other ingredients. I did use melted butter instead of shortening only because I am out of Crisco right now AND I added a teaspoon of salt. I added the flour a half cup at a time up to four cups, then a quarter cup at a time until it was where it formed a solid ball without sticking to the bowl. I then kneaded it with the dough hook for five minutes. After the first rise, I rolled the dough into heaping 1/3 cup balls and plopped them into the greased cast iron skillet, then covered the with a dishtowel and let them rise until the doubled. I baked them at 400* for just about 17 minutes. These turned out absolutely wonderful. I was telling my husband these rolls reminded me of the "church lady rolls" I used to get at church dinner nights. They were light and fluffy and just wonderful. This absolutely was a success. Great dinner roll. MAKE SURE YOU ADD SALT.
Contrary to what the description says, I found these rolls pretty easy to make. I did not have self-raising flour so used plain flour with added baking powder. I don't know whether it was due to this or the lack of kneading that the texture was more like cake than bread. The rolls were sweet and tender, as specified, but a bit too crumbly for me. There was nothing really wrong with them but I doubt I will make them again.
I used this for Thanksgiving and every event since. I get phone calls requesting me to make bread!!!! I revised it just a little by doubling the sugar (my family like to extra sweet taste). This is a five star receipe!!!*****
This recipe was easy to make; however, I did not find them light. They were sweet but I came up with a heavy consistency. The way you have to roll them out and cut them I had a feeling of more like biscuits. I may have misunderstood the directions. They were ok just not what I was looking for when compared to the description.
I have never used self rising flour and yeast together before. I used butter in place of shortening. That was my only ingredient change. Rather than rolling out the dough and using a cutter, I simply divided the dough in twelve portions and allowed it to rise again in muffin tins. Mine baked for about 18 minutes at 350. I was surprised how dense, not heavy, but dense, they baked up.
I made these for Thanksgiving. I've always brought the rolls, but everybody went on and on about these and asked for the recipe. I saw some of the reviews said their rolls came out heavy, mine were light as thistle. I used my mixer to beat in the flour and I let it set overnight in the frig. (a full 9 hours)maybe that was the difference. I used butter instead of shortening and I made my own self-rising flour by adding 1 1/2 tsp of baking powder and 1/2 tsp of salt per cup of flour. I tripled the recipe and they were all gone! I thought the idea of melting the butter into the milk and warm water was a grand time saving idea. These rolls will be a staple at our family get-togethers.
* Percent Daily Values are based on a 2,000 calorie diet.
Refrigerator Rolls I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 359
** Calories from Fat: 111
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