Recipe by Pat Heldenbrand
"These rolls are excellent and easy. This is one of the best yeast roll recipes I have ever made. Originally submitted to ThanksgivingRecipe.com."
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 1/2 cups
active dry yeast
6 1/2 cups
warm water (110 degrees F/45 degrees C)
This dough resembled the kind I used to make at a restaurant. I think they would have turned out better had I prepared them like we did there. Next time I'll form the dough into roll sized pieces and place on a greased baking sheet in a warm moist oven. I will also add a little more sugar and salt next time. Acutally, I can't wait to make them again!!!
These rolls were good when I first made them. Then I decided to freeze some of the dough, rolled into balls and placed on a cookie sheet and put into the freezer,for later.That didn't work.They never would rise as before, no matter how long they sat in a warm place. So they were not for me.
This recipe is great except it's missing one important step: Let the rolls rise again on the baking sheet before you bake them. I made a sheet of rolls and some "bubble bread" because it makes a lot of dough. Both were great.
Very good recipe. I recieve compliments each time I make these rolls. I made a few adjustments.I add a tad more sugar and salt because my family said they were a lit bland the first time I tried them.
I substituted a small boiled mashed potato for the flakes and that worked just fine. Let it do a second rise in a warm oven. I also kneeded by hand for about 7-10 minutes. I noticed some of the other reviewers said it tasted biscuity that's probably because they under kneeded it. Mine was soft and chewy-great! I used it for bierochs and it was a perfect match.
I, like a lot of others who rated this, added a little more sugar and salt for flavor as well as letting them rise a 2nd time on the baking sheet before cooking them. The longer you let them rise the fluffier they will be...they turn out more like biscuits if you don't let them rise a 2nd time. My husband loved these and I've been attempting many recipes as of late, but this is the only one that came close to pleasing me as well as my family. Thanks for the recipe!!
Froze half the dough, Have had nothing but compliments!
My husband thought these were store-bought rolls (coming from him, this is a good thing). These had an odd texture to them that I have never had when baking bread--they weren't chewy, exactly, but kind of mealy, more like a biscuit (although these definitely tasted more like rolls than bixcuits). I might try making these again, but I would add more salt to give them a little more flavor. Also, like another reviewer noted, I think these would turn out better if, after the dough has risen the first time, they were formed into balls and allowed to rise again before baking.
* Percent Daily Values are based on a 2,000 calorie diet.
Yeast Hot Rolls
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 31
New for spring! Good-for-you food you’ll love to eat.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
These tasty rolls come together quickly--and disappear just as fast!
Super-easy rolls just like the ones the cafeteria ladies gave out!
See how to make rosemary pull-apart rolls from scratch.