Slot Key Rolls

Slot Key Rolls

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"These big round rolls are baked in soup bowls. The dough is very moist so the rolls are very tender. They're great for sandwiches."
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1 h 50 m servings 264 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 47.7g
  • 15%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture, milk salt, baking soda and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Batter should be thick and sticky but smooth, with all flour thoroughly dissolved.
  3. Grease and dust six 5 inch ovenproof bowls with cornmeal. If bowls are not available, use large sized soup cans. Spoon batter evenly into bowls. Cover with plastic wrap that has been sprayed with cooking spray. Let dough rise until doubled in size, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  4. Place bowls or cans on baking sheets and brush the tops with oil. Bake in preheated oven for 20 minutes. Let cool for 10 minutes before removing from bowls. Let cool completely before slicing and filling.


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This is just like the "Schlotsky" bread! I made it as dough in my bread machine & then formed into rolls, and baked in the oven. These are great! My thanks to Chris for sharing the recipe. The ...

These were a good, basic roll. I really liked the yeast-y flavor. A couple notes: 1.) grease your bowls well; my rolls really stuck to my soup bowls. 2.) in hindsight, I don't know if it was wor...

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