Recipe by Pat Heldenbrand
"These rolls are excellent and easy. This is one of the best yeast roll recipes I have ever made."
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dry potato flakes
1 1/2 cups
active dry yeast
6 1/2 cups
warm water (110 degrees F/45 degrees C)
I really liked this recipe. But, the last couple of times I've made it, the crust is really hard. Probably user error. I added more salt b/c I like more of a saltier taste than sweet. But excellent otherwise..
not the best iu've ever had, but good
I made SO many recipes and this one was SUPER easy and great tasting. Passed them around to my whole family, several households lol, and everyone loved them! Thanks so much! I did use highly active yeast and self rising flour so the dough would rise faster. The results were awesome. I found the crust to be just right, brown and perfect, except when I forgot to oil one of the muffin pans lol ;(
They were tasty enough, but not fabulous.
My family loves this recipe - it's very simple and versatile! And the results are delicious! I usually will make 2 batches and add onion flakes or a bit of shredded cheese to one batch just to change things up. We like to make these larger, so they can be used as sandwich or hamburger buns. After the first rise, I use a large scoop to divide the dough into balls and I get two dozen hamburger sized buns that way.
* Percent Daily Values are based on a 2,000 calorie diet.
Yeast Hot Rolls
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 34
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