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Yeast Hot Rolls

"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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servings 118 cals
Original recipe yields 40 servings (3 - 1/2 dozen)


  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

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.

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{{model.addEditText}} Print
  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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Read all reviews 22
  1. 22 Ratings

Most helpful positive review

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 pie...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 pie...

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...

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...

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 ...

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 ris...

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, ...

Froze half the dough, Have had nothing but compliments!

My 12 year old daughter used this recipe as a pizza crust. Tasted great.

excellent rolls. I let them rise 30 minutes in the bowl and 30 minutes on the tray after shaping. They were perfect