Wednesday, September 1, 2010

One Hour Rolls


 This recipe has been my go-to recipe for rolls for the last eleven years!.  They are great and they only take an hour!  I posted this recipe a few years ago here, but thought the rolls deserved a post just for themselves.

Here's what you'll need. 
I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers.  You need warm water, yeast, oil, sugar, salt, egg and flour.

In the mixer bowl, add warm water (not hot), oil, sugar and yeast.  Mix together.


After ten or fifteen minutes the yeast mixture should be puffed up like this.  Time to add the salt and beaten egg.

Then mix in the flour.  


Keep adding flour until the dough is manageable.  It will be a little sticky, but add enough flour so it's not too sticky.  Let the dough rest in the bowl for 10 minutes.

Spray baking sheet (I use a cookie sheet) with non-stick spray or grease with something else.  

I like to spray my hands with non-stick spray when I form the dough into balls. Pull off a section of dough and pull the edges around to the bottom to form a ball. 

You should be able to make around 24 rolls, give or take, depending on how big you make them.  Let them rise for 20 minutes (or more is fine).  Or you can stick them in the fridge to slowly rise and you can bake them when you're ready later in the day. 

Ready for the oven.  Bake for 10 minutes in a 375 degree oven or until lightly browned.

Ready to eat!

Here's the recipe...

1 Hour Rolls
recipe from my sister-in-law Maggie

Printable Recipe

Ingredients
  • 1 c. warm water 
  • 1/4 c. sugar
  • 1/3 c. oil
  • 2 Tbsp. yeast
  • 1 tsp. salt
  • 1 egg, beaten
  • 3 1/3 c. flour
Directions
  1. In a kitchenaid mixer bowl, mix together warm water, sugar, oil, and yeast. Let stand for 15 minutes until yeast mixture is bubbly.
  2. Stir in salt and beaten egg to yeast mixture.
  3. Gradually add flour. Dough will be kind of sticky, but add enough flour until it's manageable. Let dough rest in the kitchenaid bowl for 10 minutes.
  4. Spray hands with non-stick cooking spray and form dough into balls. Place balls so they don't touch on a cookie sheet (18" x 26" pan). Let rise for 20 minutes.
  5. Bake in a 375 degree oven for 10 minutes.

Makes about 24 rolls. 
Photobucket
 

Here are some of my other favorite "go-to" bread recipes...


150 comments:

  1. Yum! I absolutely LOVE homemade rolls. During the winter I make them as many as 4 times a week. I can't believe I haven't tried this recipe yet. I am looking forward to having them. :)

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  2. Sorry for the dumb question, but this is why I've never made bread or rolls... are you adding the flour & mixing by hand or does it have to have a bread hook on a standing mixer?

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    1. I use my bread mixer on the dough setting to mix mine. Works like a charm!

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  3. Hi McBDesigns,

    I normally mix up these rolls in my kitchenaid using the dough hook. I have made them by mixing my hand. Thanks!

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  4. I made these tonight because I was so happy to have found a quick roll recipe. Flavor was excellent.

    Issues: T. means tablespoons, right? Your abbreviations are not consistent from one recipe to another...which left me wondering whether it was 2 tablespoons or teaspoons of yeast, and especially whether it was 1/3 tablespoon of salt, which seemed like a huge amount.

    No yield listed for recipe, and no spacing on pan either. The picture with the recipe looked as though the rolls had been placed with sides touching, and so I placed my 16 balls of dough (my best guess as too how many the recipe should make) on one cookie sheet with sides touching, and had issues with cooking. I had to separate off the outer rolls and return the inner rolls to the oven because they were way too doughy. If more details were added to the recipe, others might not have this issue.

    I'm likely to make this recipe again but prefer it when the original actually has enough info that I'm not struggling so much with cooking.

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  5. Hi Cathy,

    I got this recipe from my sister-in-law and with very little directions to it, so I tried to fill it in with as much info as I could. Sorry for the confusion!

    I edited my post, so the recipe now says Tbsp instead of T. You are right, it is 1/3 Tbsp salt. Any less and they don't taste as good.

    The rolls in the picture (in the other post) had risen and were ready to go into the oven, that's why they were touching. Sorry for the confusion. I just added the picture just for fun.

    I honestly don't know how many rolls this makes, maybe around 16 like you made. This is actually one third of the original recipe. I make small rolls spaced so they don't touch and it usually fills a cookie sheet.

    I hope you make them again. Honestly, I made these rolls many, many times before I mastered them. Happy baking!

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    1. 1/3 of a tablespoon is a teaspoon for future reference. I will be trying these tonight. Thank you for posting!

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    2. Thanks Max! You are right. I hadn't even thought about that when I thirded the recipe and posted it.

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  6. Jenny,

    Thanks for the updated directions. The second batch I made turned out much better. Yield was 18 this time. I added a little extra flour to make the dough easier to form into balls (not so sticky) because I was out of cooking spray. It worked really well and the resulting rolls were still very moist and rose well. I think I'll be using this recipe for Thanksgiving--good result with relatively little time and effort.

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  7. what kind of flour & yeast do you use?

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    1. I buy flour and yeast from Sam's Club -- Baker & Chefs All Purpose Flour, and Fleischmann's Instant Dry Yeast. Sometimes I'll substitute wheat flour for half of the flour. The rolls are fluffier with white flour.

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    2. So I am still confused.I was going to try theses tonight,but in a earlier post you said the 1/3 Tbsp was correct on salt when you replied to Jennie and stated you had edited the directions,but it says 1 tsp..could you let me know asap about how much to use.And also have you ever sifted your all purpose flour?it is self rising that we use correct<

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    3. Sorry for the confusion. 1/3 Tbsp is the same thing as 1 tsp. I don't sift my flour, I just shake the measuring cup so it looks almost level.

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  8. I always have trouble getting my rolls to rise. any tips? Could i put them in my warmer?

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  9. I'm not an expert, but here are a few tips that I do to make sure that my rolls rise.

    1. Make sure your yeast isn't old.
    2. Don't use water that is too hot. It will kill your yeast.
    3. Let your rolls rise in a warm place. If your kitchen is cold, you could briefly turn your oven on (and then turn it off) and let your dough rise inside the oven. Just make sure it isn't too warm in there.

    Good luck!

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    1. you can also turn the light on in the oven and with the door shut it will warm up nicely, just with the heat from the bulb

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    2. I believe the correct temp for the water is 110 degrees F. I use a candy thermometer to check water.

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    3. I like to put hot water in my sink and balance my pan across the top and let the steam work. These rolls are rising right now and about to go in the oven... hope they taste as good as they look.

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    4. Kim,
      Thanks for the great tip on helping them to rise. I always have a hard time getting my bread to rise when making it.
      Bernadette

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    5. It may sound silly, but I place a couple dry towels in my dryer. Then turn it on for 10ish minutes. I nestle my bowl of dough into the warm dry towels, and it rises beautifully.

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    6. If I need dough to rise in a hurry....i turn the heating pad on low and sit my bowl on it....works perfectly every time!

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  10. I just stumbled upon this recipe and I can't wait to make these rolls. I also appreciated all the comments and tips from the others as this cleared up some of the questions I had. thanks so much!

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  12. hi came across this recipe - I just want to ask if it can be tweaked to make cinnamon rolls?!! thanks!

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    1. I see no one's answered your question; I'm sure some one will, but I wanted to give some input. Don't be afraid to play with your food. For cinnamon rolls, prepare the filling with sugar, cinnamon, and your choice of nuts (if desired). Roll out the prepared dough to desired length and width, and liberally brush with melted butter. Sprinkle the cinnamon mixture, and begin rolling by first tucking the length of the dough to for a log. Cut into at least 2" rolls, then bake. This is just my two cents worth, cus I like to play with my food.

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    2. Hi Cheryl,

      I replied to your comment the other day, but for some reason it didn't post. Sorry!

      I've never used this roll recipe for cinnamon rolls, but it would probably be tasty. You can't go wrong with lots of butter, cinnamon and sugar.

      Since these rolls rise so quickly they might have a different texture than your normal cinnamon rolls and they'd be best eaten the same day.

      The dough is pretty sticky, so you might need to add more flour in order to roll it out when making the cinnamon rolls. Good luck! Hope they work out!

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  13. Made this today, fantastic. I made one batch and made them wayyy too big, will save them for hamburger buns, and have the next batch in the oven now. I love this recipe, perfect and easy!

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    1. Hi Dara! Glad you liked them. I've used them for mini burger buns. Super easy and fast!

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  14. Thank you for sharing this one!! Made the rolls today and they were a HUGE HIT!!! This recipe will become a family staple!! Margo

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  15. Margo, I'm glad you liked them. They are a family staple at our house too!

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  16. My son LOVES hot rolls! I can't wait to surprise him with this recipe tomorrow. Thanks!

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  17. I'm glad I found this recipe. Thank you for posting it!

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  18. I don't have a kitchenaid staning mixer... what can I use instead? Thanks - Liz

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    1. Hi Liz! I've made these rolls without a kitchenaid several times. Just use a wooden spoon (or the like) and stir! When the dough gets hard to stir, then flour your countertop and knead, adding more flour so it doesn't stick.

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  19. I made these today for the first time. (actually a double batch) I used bread flour and slightly more yeast. I only had packets and after measuring the yeast I had something like 1/2 to 1 tsp left over in one pack, so I just threw it in. No big deal. I divided the dough up into 24 rolls. I did bake a few on a cookie sheet with the directions rise times and found the rolls to be dense. Still they were good, soft and perfectly acceptable. The others i just plopped into a greased muffin tin. I let the rest rise longer while I made the rest of dinner for about 45 minutes to an hour. They came out very light. I immediately brushed the tops with butter. These are the rolls I will make from now on. They taste great and were very easy. This will replace the recipe I was using that took me all day and several more steps and ingredients.

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    1. Hi Amy! I'm glad they turned out. These rolls are even better if they rise a bit longer than 20 minutes. Thanks for the reminder to brush them with butter on the top. Yum! I need to remember to do that.

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  20. is it just me, or does two tablespoons of yeast sounds like a lot?

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    1. Hi Helen! Since these are one our rolls, they need a lot of yeast to rise quickly. Hope you like them. - Jenny

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    2. I used 2 teaspoons of yeast and they turned out just fine in an hour, but then I use the fast acting yeast.

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  21. They are in the oven right now!! So excited for them to finish.

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  22. Replies
    1. I am making these rolls right now, and was looking for the answer to this question! I am going to use an UNgreased cookie sheet, as I am assuming that the rolls would spread (like cookies would) if they are on a greased sheet. I hope I am making the right guess! Hopefully they won't be stuck to the pan, as I am really looking forward to eating these with my soup.

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    2. Hi Denise and Laura -- I always spray the cooking sheet with non-stick cooking spray. Hope they didn't stick for you! - Jenny

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  23. Also I don't have a kitchen aid. I would assume I would knead the dough for about 10 minutes by hand after adding the flour?

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    1. Hi Denise -- I don't have an exact time that it needs to be needed by hand, just until all the flour is kneaded in well. Good luck! - Jenny

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  24. I am NOT a bread baker but I watched my grandmother quite a bit. Tell me more about the "rising in the refrigerator" part. I've never heard of that before.

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    1. Hi Erica -- the dough will rise very slowly in the fridge since it's cold. So, if you make the rolls early in the day and don't want them to bake them until right before you eat, you could let them rise slowly in the fridge. I usually let them rise some at room temperature, then in the fridge for the last part. - Jenny

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    2. I have made refrigerator rolls for many yrs. I always made my rolls the night before and covered them with plastic wrap sprayed with Pam. They rise overnight like magic. I just take them out 2 hrs. before baking to let them come to room temp. It's the easy way to make them for a holiday meal.

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  25. Is it self rising or all purpose flour? Thanks

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    1. I've always used all purpose flour. Good luck! - Jenny

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  26. i made these today and followed the recipe but the rolls came out very heavy where did i go wrong

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    1. Sorry that they didn't turn out! I made these rolls many times before I perfected them. Your water might have been too hot, so it killed the yeast so it didn't rise. Or maybe you used too much flour. Try again and hopefully they'll be better. Good luck! - Jenny

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  27. I also made these rolls for dinner and they didn't rise. Should the yeasst,oil,water, and sugar foam when sitting! Would they be a way to know if the water was warm enough?/

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    1. Sorry that they didn't rise. The yeast mixture should be foamy after sitting for 10-15 minutes. I usually heat the water in the microwave for 45 seconds. Then I feel it and if it's hot then I pour out a little water and replace it with cold water. - Jenny

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    2. Your water for proofing yeast should be between 100 deg F and 110 deg F. for yeast. Anything over 115 risks killing the yeast, and below will make it rise slower, which if you're rising in the fridge it doesn't matter. :D

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  28. Hi Jenny, I found your rolls on Pinterest and made them last weekend for visiting family members and they were a hit! Thank you for the wonderful recipe! This was my first time ever using yeast and the rolls were delicious! ~Vanessa

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  29. Thank you for posting your dinner roll recipe. I've never been able to turn out an acceptable yeast bread or roll - until now, hooray!
    MerryLynn

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  30. I also came across your recipe on Pinterest, and am very grateful I did!!! I make bread all the time, and my fiance always complains that they are too dense. These were perfect and were ready in a 1/4 of the time. They were so light and fluffy! Thank you so much for sharing, these are now my go to rolls!

    I look forward to cooking more of your recipes too =)

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  31. These rolls are fabulous! VERY easy and delicious. I will make them all the time now. No fuss baking is the best! THANKS!

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  32. Made these rolls tonight for supper and they were very good! Easiest homemade rolls i've ever made before. Followed the recipe exactly, except for the yeast...I just used 2 packs dry rapid rise yeast. Worked great....thanks for sharing:)

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  33. Wonderful recipe. easy and delicious, who could ask for more? I would like to know how many eggs in the original recipe. I am assuming 3, but would like to make sure. This 1/3 recipe just wasn't enough for my bunch. lol. And the kids are asking for cinnamon rolls now. Thanks for posting this great recipe.

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    1. Hi Robin - The original recipe calls for 3 eggs. I made a full batch a little while ago and used half of the dough for cinnamon rolls and they turned out great. Enjoy! - Jenny

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  34. Need advice asap, is the yeast instant yeast, that's what I have. If not, what would be the conversion of 2 tbsp. yeast? Thanks!

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    1. I use instant dry yeast. What you have should work great. Good luck! - Jenny

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  35. I have made these twice, following your directions exactly both times. They are perfect. This will be my go-to recipe now! Thanks!

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  36. flabbergasted that people don't know that 1/3 tablespoon is 1 teaspoon!

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    1. That's because people don't cook like they used to. Now it's open box, add water, stir & microwave or grab fast food on the way home. Had my girls take home ec class in 6th grade as a 1-quarter elective hoping they'd learn something new. The class baked cookies from a mix. Mine weren't happy because that's not how we roll. No pun intended (:

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  37. Just made these tonight. Thank you so much for the recipe! Everything I make is on a learning curve. I misread the packet of yeast and only put one into the bread. OOPS! The rolls are somewhat dense but still good. My kids are loving them, despite me getting it wrong. Thanks again. NC

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  38. I am always searching for new yeast bread recipes. I make yeast rolls regularly but have never seen a quick recipe like this. Can't wait to try it for my family. Thanks so much for sharing :)

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  39. Could you use a 9x13 pan instead? I don't have a cookie sheet anymore. :(

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    1. Hi Christy! You could definitely use a 9x13 pan. You just might need to use two of them or just make half of the recipe. - Jenny

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  40. Do you know if these freeze well?

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    1. Honestly, I don't know. I've never frozen them. We usually try today them within a day or two, because that's when the texture is the best. If you try it, let me know. - Jenny

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  41. Do you need to grease the baking pan?

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    1. It's a good idea to grease the pan. I usually spray it with non-stick cooking spray. _ Jenny

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  42. Should this be rapid rise yeast?

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    1. Hi Penny. I've never used rapid rise yeast. I always use instant yeast. I read a little online about the difference between the two and they are interchangeable, you would just need to figure out how much rapid rise yeast to use since the amounts will be different. Good luck! - Jenny

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  43. Mine came out a little dense. I'll try making my water not as warm next time. Would they come out dense if the water is too cool?

    Also, My rolls always come out baked through just right but the bottoms are burnt. My cookie pans are old so I like to cover them with something. I've used tin foil once and parchment another time. They are also darker non stick type pans. Any idea why they are burning on the bottoms?

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    1. Hi Karlene -- Sorry that your rolls came out dense. You want to make sure that your water is warm, not hot though. On the other hand, if the water is too cool the yeast won't rise. If your yeast mixture (the water, sugar, oil, and yeast) hasn't risen after setting for 15 minutes, then I would start over instead of adding the rest of the ingredients.

      I've never lined my cookie sheets with anything, so I don't know if that makes the bottom burn more easily. I usually spray my pans with non-stick cooking spray. You might want to check what shelf you put them on in the oven. Maybe it was too close to the heating element.

      Hope they work better next time! - Jenny

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  44. I made these tonight and the family loved them. Only problem I had was operator error. My water was too cool but I popped the bowl in the microwave for 45 sec and the yeast started working its majic and foaming!

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    1. Crystal -- that's a great idea to try and save your yeast. I'll have to try that sometime. - Jenny

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  45. I made these tonight and they were great. Thanks for sharing your recipe and all the great advice.

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  46. I made these tonight and they were great. Thanks for sharing your recipe and all the great advice.

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  47. Quick question....Do you bake them at 350 or 375?

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    1. Sorry for the confusion. It's 375. I'll change that. Thanks/! - Jenny

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  48. since i don't have a mixer i mixed these by hand and they are fantastic! thank you so much for sharing

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  49. I have been making these rolls for years. It was my mother's recipe and they were called "Quick Rolls". The only difference in the recipe is that it says to knead the rolls after they rest for the first 10 minutes. Then roll them into balls. These are delicious and so easy and quick to make.

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  50. Made the dinner rolls when 2 of my grown sons came to dinner. They thanked me for taking the time to make them one of their favorote things.....mom's dinner rolls....didn't tell them that...unlike when they were little....these didn't take me all day. So yummy! Today's menu is BBQ pork on buns.....used this recipe and make homemade buns....sprinkled with some sesame seeds.....oh goodness....the hubs and my son and his daughter...once again...thought I spent too long cooking for them. Thank you Jenny for helping me make the family happy and me getting to spend more time out of the kitchen.

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  51. DO you think that I could make anything else out of the dough? I LOVED LOVED LOVED the rolls!! SO light and Fluffy!! The best recipe that I have found yet!! Soooooo Good, i was wondering if i could make a bread loaf or even cinnamon rolls? Once, again- SO GOOD!!

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    1. Glad you liked the rolls! I've used the dough to make quick cinnamon rolls. They turned out yummy, but best when eaten immediately. I've never made it as a bread loaf, but you could always try.

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  52. I have frozen these after baking and they were still great. Just unthaw and eat!

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    1. That's great to know. I'll have to try it. Thanks! - Jenny

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  53. Is this a sweet type of roll? Like texas road houses.

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    1. I haven't had a texas road house roll, so I can't compare them. They're not super sweet, just delicious!

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  54. Seriously??? I just wasted 32 pages of paper to print this recipe. All I needed was page 4. Can you put a printer friendly version in place somehow? I can't wait to try the recipe!

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    1. Sorry about that LaShelle. I just added a printable version. - Jenny

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    2. copy and paste into a word document - then delete, rearrange, and resize as needed

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  55. These are great! Thank you for sharing!!!

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  56. Do you think you could use Gluten Free floor and they would turn out the same?

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    1. I've never used gluten free flour. I'd be interested to see if it works out. Let me know if you try it. Thanks! - Jenny

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  57. I made them today n it was a hit. My hubby could not stop saying "Omg! This is so good." Thnx for sharing the recipe n ur sis in law rocks. Blessings to ur family

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  58. Thank you so much for the recipe!! it was delicious, and my husband was impressed with my culinary abilities - I may have not told him how EASY they were to make :) Needless to say, I earned some major "wife" points!

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  59. how long will it take for them to rise in the fridge?

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    1. You can let them rise anywhere from two hours to overnight. I wouldn't let them rise more than that or the texture will be weird.

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    2. thanks! what if i let them rise completely, then refrigerate until ready to bake (about 2 hrs)? will that work?

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    3. That would probably work too. f you're going to let them rise for 2 hours I would probably just stick them in the fridge right after you form them into balls. That's what I've done in the past.

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  60. Hi how long to knead by hand ?

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  61. When I made these tonight they were dough, I don't know what I did wrong.

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  62. Just tried this recipe today to test it for Thanksgiving. It's great! The rolls were beautiful and delicious. I even got to use my KitchenAide that has been sitting staring at me for months. Thank you for sharing.

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  63. Made these today. Fantastic! Thanks for sharing!

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  64. I made these rolls for dinner this evening (along with roast and veggies). They were delicious. Easy and quick - my kind of recipe! Thank you so much! Can't wait to try your other breads, too :)

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  65. These look great! Do you think I could put them in muffin pans, and make them that way?

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    1. Hi Becky - I bet it would work great to bake them in muffin tin. You could even put three small balls of dough in each tin and brush melted butter over them and make cloverleaf rolls.

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  66. Thanks Jenny! I will try that, and let you know how they turn out.

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  67. I tried these last week end and were a huge hit with my family. I'm making and bringing them for thanksgiving tonight. I'm a little worried the texture won't be as good later in the day but don't have time to bake them this afternoon. A tip about letting them rise...Fill a 9x13 pan with a kettle full of boiling water and place on the bottom rack of an oven (making sure the oven is off of course), and then put the sheet pan with the rolls on the rack above the hot water. Close the oven and let rise. It works great with my pizza dough (Ina's actually) and worked great with the rolls last week. The rolls were very light. YUMMY! Thanks for the recipe. I've never had the patience to make dinner rolls the traditional way.

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  68. I didn't have time to read all of these comments so maybe this is redundant but I am using this recipe for cinnamon rolls and they are absolutely fabulous! Love it! I just turned them into cinnamon rolls at the point one would shape them for rolls. Delicious! Thanks so much for posting this - I have been looking for a recipe like this for so long.

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  69. Hi, I'm unsure about american yeast types, I have active dry yeast, it's pure yeast with nothing added. Is this what you use? 2 tablespoons of that is about 3x as much as I usually use in bread so want to be sure

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    1. Hi Kathryn, I wish I had an answer for you. I'm not sure if our yeasts are the same. This recipe does use more yeast than most of my bread recipes, because they rise quickly. I would just try it and see what happens. - Jenny

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  70. I made these tonight for Christmas dinner and they were excellent and super easy!!! Oh and delicious!

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  71. I am new to making breads. These did not rise. I even let them sit about 35 minutes. They look like rocks. They are in the oven now and hoping they taste ok.

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  72. I pinned this recipe a while back on Pinterest and finally made them tonight. These turned out wonderful. I love that I already have everything on hand, can mix them in my stand mixer, and start to finish in an hour. This will definitely become my go-to roll recipe. Thanks for sharing.

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  73. Wow! Just made these and followed the recipe exact. They made 17 very nice sized rolls! I was impressed by the fluffy texture inside and they taste as wonderful as they look! This recipe is getting printed and put in the recipe box! Thank you so much for sharing :-)

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  74. Thank you for sharing this great recipe, Jenny! Just made your rolls for dinner tonight and my family loved them! I followed the recipe precisely, only before putting them in the oven, I brushed a little egg yolk on them and they turned out glazed and beautiful on top. :) I also ended up baking them a couple extra minutes. The recipe yielded exactly 24 small rolls which- as you said in one of your comments- will be perfect for mini burger sliders. Definitely keeping this one! Thanks again!

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  75. Made these tonight and they were ridiculously good!!!! AMAZING in flavour and texture. I substituted a/p for nutriflour, sugar for honey, and used olive oil. Your instructions were also great. Will definitely be making this fast recipe again!

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  76. just got through making the one hour dinner rolls....oh wow..my new favorite..thank you for the recipe ...I am so sharing it..

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  77. Awesome! Thanks for the recipe. I found it on pinterest.

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  78. Awesome! Great find on pintetest!! Thank you!!!

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  79. I'm eating them now. There good! It feels like some flavor is missing though....can't quite put my finger on it

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    1. I agree, something was lacking in the taste.

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  80. Thanks for sharing your recipe, I found it on Pinterest some time ago and finally decided to try. I made these tonight for my family and they were a huge hit. I don't do a lot of baking and have never made any type of bread before (except for some soft pretzels that were a huge fail) ...so I followed your instructions exactly. I was pleasantly surprised by how easy they were. They turned out fluffy and wonderful. I would make them again in a heart beat. My husband is already suggesting I make them for buns next time we make sliders. Thanks again!

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  81. I made these today. Its wonderful. I love this rolls very much. Thanks for recipe Jeny

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  82. I've made these today. Its great rolls recipe. Thanks for sharing, Jeny

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  83. Made these rolls tonight for dinner to go with my meatloaf, LOVED them!! This recipe is a keeper. Thank you for the recipe.

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  84. Made these rolls to go w/meatloaf tonight for dinner. LOVED them, they turned out great and delish! This recipe is a keeper! Thank you for sharing the recipe.

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  85. Excellent! So good, in fact, I just blogged about them! :-) http://alphabetsoupstudio.blogspot.ca/2013/05/and-were-rollin.html Jenny, thanks for sharing your wonderful family recipe. --Lennie Locken

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  86. Mine made only nine rolls. How small are you making them? Followed the directions to a tee. Was still delish though.

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    1. One batch usually makes about 25 rolls if I make 1.5" round balls. Sometimes I make bigger rolls and use them for hamburger buns.

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  87. Thanks for the recipe! I just wish you didn't have loud ads on the side as I brought my laptop into the kitchen with me to make them and the ads kept restarting on me.

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    1. Oh no! Sorry about that. I didn't know any of the ads have sound. Next time m maybe use the printable recipe.

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  88. Oh, hallelujah! I made this recipe a while back, LOVED it, LOST it (!!), and I've been to the end of the Internet and back hunting it down!! Hahahaha! Just in the nick of time for the holidays... Yea!!!

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  89. Just made these. Very yummy! I substituted wheat flour and used my bread maker to mix the dough for me. As soon as they were done, I sliced one open and stuffed it with sweet cream butter. Mmmm!

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    1. I'm glad you liked them. Sounds yummy with wheat flour and butter! - Jenny

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  90. Used this recipe many times it never fails to make impressive rolls. Was wondering tho, as I didn't see this question after reading through the string, can you freeze these rolls to bake at a later date?

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    1. I wish I had an answer for you...I've never frozen the dough. I usually am in a hurry to bake them and eat them. I'll let you know if I try it. - Jenny

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    2. Someone above stated that they Freeze them & they are just as good. Enjoy

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  91. I mixed mine in the Bread Machine. I put then in the oven @ 170 degrees to raise & Baked them for 14 mins @ 375 to a golden Brown, They Taste DELISH!!!

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  92. I made these tonight and couldn't believe how easy and delicious they were. So soft, fluffy and moist! Thanks!

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  93. I have made these a few times now-they are, by far, the best homemade rolls I've ever had or made. I am a bread maker, and I'm always looking for go-to recipes for various breads. This is my roll one now. I don't have a stand mixer; it is totally doable by hand. This will be in my arsenal for years to come :)

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  94. I thought they were easy to make and looked great, but I thought they lacked in flavor. Any suggestions for punching this up a bit? Mine were also a little doughy, so next time I would leave a little longer.

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