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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
Ive never had much of luck with all things related to yeast (except pizza dough maybe), I tried these as I had a lot of self rising flour and yeast and wanted something savory. It came out more cake like, and yellow (perhaps coz of the margarine) and I am unsure what when wrong. I kept it over night (almost 12 hours) covered and the top of the dough had a crust (due to the chill in the fridge). It had a soggy, rather uncooked center and a dark browned crust on top. Would be great if someone told me how to do it right. Also, i sprinkled yeast on hot (slightly cooled) water and it didn't bloom /bubble so I stirred it into the water and it got all cloudy. And my milk- margarine mixture was hot though i let it to cool a bit before adding to the flour and yeast-water. Of course, I am no expert in bread making, so my rating doesn't really count.
* 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
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Super-easy rolls just like the ones the cafeteria ladies gave out!
See how to make rosemary pull-apart rolls from scratch.
See how to make delicious no-knead dinner rolls.