"Light yeast rolls." — Maria Magee
Watch video tips and tricks
4 1/2 cups
2 1/2 teaspoons
1 1/2 tablespoons
active dry yeast
1 1/2 cups
I had lost my favorite roll recipe and decided to try these...oh my goodness this is a keeper! I have this one saved. They turned out like a picture...and so fluffy and light but yet rich buttery flavor. They were not at all heavy...feathery light. The only modifications I made were I heated my water 105-115degrees and added butter flavor shortening to that. I added it to the dry yeast, sugar, and 2 cups of flour. I then added all but the last half cup of flour blended with the salt. I had always been taught that salt can kill yeast if added directly so I never add salt until I have added some of the flour first. I use the last half cup of flour to knead into the yeast adding a little at a time because all flours differ. I only use bread flour with my bread making. By heating the liquid to between 105-115, it cut down on the kneading time tremendously...cut it in half. After the rolls came out of the oven, I immediately brushed the tops with butter using a pastry brush. They came out of the pan with ease(I use cooking spray to coat bottom and sides of pan) and everyone raved about them.
What a bummer! The photos of this recipe look great, but following the directions and recipe exactly how it is written left me with non-fluffy, non-rising bread. I was skeptical adding cold water and not proofing the yeast in warm water and sugar first as most recipes require. I am not a pro bread maker, but I have made it enough so I am puzzled by this recipe's directions. :( The taste was good. :)
These are GREAT!!! I used butter instead of shortening...they are the BEST!!!! The whole family is requesting these rolls at every meal...a tip...I use 1/3 and freeze the dough in ziploc bags(2 bags with 1/3 each)...the next 2 nights I thaw the bread for 2-2-1/2 hours form into rolls and allow to rise the second time. That way we get fresh rolls for 3 nights with one batch!! Each batch is as good as the first.
My first attempt with this recipe wasn't all that great, but my second attempt...WOW! I made my rolls a little bigger so I yielded 18 rolls instead of the 24 stated in the recipe. I used butter flavored shortening, and melted it first in a saucepan, then added the cold water to it. That made the water/shortening mixture the perfect temperature for the flour mixture. The 18 rolls turned out large and fluffy, with a great taste that didn't need any extra butter on top. My older daughter ate 3 of these large rolls and almost ignored the rest of the dinner!
I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the warm water (I didn't use cold water, yeast works better with warm water) and sugar for ten minutes, then I added the melted butter (which I used instead of shortening) and all the dry ingredients. I kneaded it in the Kitchen Aid with the dough hook for about five minutes or so. I set it to rise in a greased bowl on my heating pad for an hour, then formed them into rolls and plopped them into greased muffin tins (about a heaping 1/4 cup for each roll), covered them with saran wrap and set them to rise on my heating pad until they doubled. Right before baking, I lightly brushed them with a little melted butter. 400* for 12 minutes was just right for me. Decent dinner roll. NOTE: When you make this roll recipe--don't follow the instructions on letting it rise. Use warm water. Using cold water may work for others but it's never worked for me. It'll save you some wasted ingredients in the end.
What did I do wrong? The taste of these dinners rolls was pretty good, but they were dense--not light and fluffy like grandma used to make. I kneaded the dough for twenty minutes--I even timed it out. Did I use the wrong kind of yeast? What? Again, these were absolutely delicious, but something went wrong. The yeast must have been fresh. It wasn't in the cupboard for a long time; I just bought it at the store the day I made the rolls. I'm an inexperienced baker, so the outcome was probably my fault--but I don't know what I did wrong.
Oh, this is really good. Made it once with wholewheat flour and it was still very light and tasty. If you use veggie oil instead of butter - this becomes a vegan recipe.
really good and easy. even the kids helped make the rolls. I used a breadmaker for the kneading part.
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Butter Rolls
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 120
** Calories from Fat: 27
See how to make delicious no-knead dinner rolls.
See the recipe and get the story behind it!
See how to make pull-apart rolls flavored with thyme, oregano, and dill.