Yeast Hot Rolls Recipe -
Yeast Hot Rolls Recipe

Yeast Hot Rolls

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"These rolls are excellent and easy. This is one of the best yeast roll recipes I have ever made. Originally submitted to"

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Ingredients Edit and Save

Original recipe makes 3 - 1/2 dozen Change Servings


  1. Pour the boiling water over the instant mashed potatoes and set aside. Scald the milk with the oil and 1/2 cup of the sugar. Add The 1/2 cup very warm water and the teaspoon sugar to the yeast and set aside.
  2. Add the potatoes to the milk mixture. Start adding the flour, then eggs, one at a time, beating with a mixer or dough hooks. Add yeast mixture and all but 1 cup of the remaining flour and salt.
  3. Use the reserved 1 cup of flour for kneading. Knead the dough for about 5 minutes on a floured board. Place the dough in a large greased bowl, being sure to grease top of dough also. Cover dough with plastic wrap then with a double piece of foil. Refrigerate or let rise once and make into rolls. If made at night knead down dough before going to bed.
  4. Once dough has risen once, punch down and shape into about 3 1/2 dozen rolls. Place rolls in a lightly greased baking dish and bake in a preheated 375 degrees F (190 degrees C) oven for about 15 to 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 12, 2008

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.

Most Helpful Critical Review
Dec 27, 2004

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.


22 Ratings

Apr 03, 2005

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!!!

Nov 04, 2003

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.

Jul 25, 2007

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.

Sep 22, 2010

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!!

Mar 09, 2006

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.

Dec 07, 2008

Froze half the dough, Have had nothing but compliments!


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  • Calories
  • 118 kcal
  • 6%
  • Carbohydrates
  • 18.9 g
  • 6%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 66 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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