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Chifle pentru mic dejun

Ingredients

2 [1/4 oz] packets rapid rise yeast [such as Fleischmann’s]¼ cup granulated sugar, plus 1 tsp1⅓ cup of lukewarm water or milk4 cups all purpose flour1 tsp salt1 large egg8 Tbsp butter, divided

Instructions

In a measuring cup, dissolve both packets of yeast and 1 teaspoon of sugar in 1⅓ cup of lukewarm water. If you use hot water or milk, it will kill the yeast and the bread won’t rise. So, make sure the water is lukewarm not boiling.Let the yeast mixture sit on the counter for 5-7 minutes to allow the yeast to “bloom.” You’ll see bubbles and froth begin to gather on the top.In a medium size mixing bowl, sift together the flour, salt and sugar. Add the egg.After the yeast has developed, gradually add it to the dry ingredients in the bowl, along with 5 tablespoons of melted butter.Begin to blend the ingredients together, using a large spoon incorporating more liquid as you go. I used a silicone spatula, and the dough didn’t stick to it, making this task a lot easier.After incorporating all of the flour place into a buttered bowl, and cover it with a damp cloth.Allow the dough to sit in a warm, draft free place, covered for 1 hour to double.Use a 2 ounce ice cream scoop, lightly sprayed with cooking spray, to separate the dough into even portions after punching it down to release the air bubbles.Roll into a ball in your hands then arrange side by side, in a buttered non-stick metal baking pan. I used a 10-inch spring form pan.Melt the remaining 3 tablespoons of butter and using a pastry brush, lightly brush the tops. Reserve some of the melted butter to brush on the tops after the rolls come out of the oven, too.Cover with a damp cloth and allow the rolls to rise again until doubled. [about an hour] ORBake them immediatelyTo bake: Bake in a preheated 400°F oven for 20-22 minutes.Serve hot.

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101 Comments

Lisa says:

September 20, 2012 at 3:25 pm

I will try this recipe on Saturday to go with my shrimp/crab stew…I can’t wait..thanks for posting!

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Melissa says:

September 20, 2012 at 3:43 pm

Hi Lisa, thanks for your visit! I’m coming to your house, that sounds awesome, enjoy! 

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Jennifer says:

September 24, 2012 at 3:24 am

Oh these were amazingly fluffy! This is the first time I have ever attempted making rolls at home. And they turned out great!

Thank you!!!

I will never buy storebought rolls again!

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Melissa says:

September 24, 2012 at 12:42 pm

Hi Jennifer! That makes me verrry happy, thanks for your visit!

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Anonymous says:

September 27, 2012 at 9:59 pm

Awesome and sooo easy!!! Thanks so much for sharing!

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Melissa says:

September 27, 2012 at 10:10 pm

Wonderful, thanks for letting me know! ~ Melissa

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Ruth says:

October 2, 2012 at 1:58 pm

I am notorious for being horrible at making biscuits, breads, etc. I cannot wait to try these to see if I can break the curse!

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Melissa says:

October 2, 2012 at 2:10 pm

Ruth, I’m sure you can make these. They’re no fuss, and taste fantastic! Let me know how it goes, Melissa

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Anonymous says:

December 1, 2012 at 8:28 pm

I added more Butter and instead of the 1 cup of water, i used cream or whole milk <3 oh my this is the bestest and easyest rolls i have ever made <3 No More Bread Store for us . Let them strike all year long !!!!!

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Melissa says:

December 1, 2012 at 8:37 pm

I love your idea about adding cream. So happy you enjoyed them!

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Ron McKeever says:

June 3, 2013 at 9:57 pm

Roll them in Butter, then in Cinnamon Sugar. Put some butter in the bottom of the pan, about a stick melted. Add 1 1/2 cups of Brown Sugar Pecans to suit your tastes or not. Then do the rest of the process.

When hot from oven find something just larger than the pan they are in and turn them out on that. Be very careful as the Mixture will be very hot and like syrup and will burn. If ya get some on ya do not spread go to cold water now.

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Melissa says:

June 3, 2013 at 10:29 pm

Sounds yummy, Ron!

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Anonymous says:

June 3, 2013 at 10:32 pm

I do not have the rapid rise yeast packets. I just have the jar of “regular” yeast. Will that work? and if so, how much would I use then?

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Melissa says:

June 3, 2013 at 11:36 pm

When substituting active dry yeast for rapid rise yeast, the amount would remain the same, 2 [1/4] oz packets or from a jar of dry active yeast, approximately [2 1/4] teaspoons. However, you would definitely need to allow time for a 2nd rise. So, let the dough rise for 1 hour then punch down. Divide the dough to form the rolls and repeat at least 1 hour rise time or until doubled. Bake as directed. Hope this helps!

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Melissa says:

June 4, 2013 at 12:28 am

Additional note to the question above. [2 1/4] tsp per packet called for in the recipe.

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Melanie says:

June 4, 2013 at 5:24 pm

I have 5 daughters who are crazy over rolls, these make my life a lot easier. Thanks for posting this recipe.

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Bridgett Larabee says:

June 4, 2013 at 5:35 pm

this is my first time doing home made roll

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Melissa says:

June 4, 2013 at 5:51 pm

Hi Bridgett, this recipe is a great choice for first time roll making. They are so simple and yummy, my “go to.” Enjoy!

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Linda says:

June 5, 2013 at 2:29 pm

I can’t wait to try this recipe I love rolls ,only bad thing is I have to wait until next week. We will be traveling for a family reunion so now the whole time I will have these yummy rolls on my mind. I’m so glad I ran across your site Thank You so very much for taking the time to share your yummy recipes with us all Linda In Indiana

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Melissa says:

June 5, 2013 at 2:40 pm

Hi Linda! I’m delighted to meet you, thanks for stopping by. Safe travels and happy baking, Melissa

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Anonymous says:

June 6, 2013 at 3:17 am

Can you easily substitute whole wheat flour or 50/50 flour for the all purpose in this recipe? We don’t use much white flour at our house.

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Melissa says:

June 6, 2013 at 12:29 pm

I suppose you could, although I can’t personally testify to the results. I’ve had visitors tell me they have done this with good results. If you try it, let me know how it worked for you.

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Nan says:

June 10, 2013 at 12:11 am

When using the rapid rise yeast, what is the difference in the rolls if you do a second rise?

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Melissa says:

June 10, 2013 at 12:15 am

There would be a slight difference in the depth of flavor and texture. When making this particular recipe, you can’t really go wrong in my opinion. If you have time for a second rise, let them rise. If not, they’re also delicious when baked after the first rise.

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Unknown says:

June 11, 2013 at 9:02 pm

HOWDY! WHEN YOUR RECIPE CALLS FOR 2 ENVELOPES, DO YOU MEAN ONE STORE BOUGHT PACKET THAT HAS TWO LITTLE ENVELOPES OR TWO PACKETS, EACH WITH TWO LITTLE ENVELOPES? I ALWAYS USE BULK YEAST AND I’M DOUBLE CHECKING. THANKS 

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Melissa says:

June 11, 2013 at 10:41 pm

Hello! I’m referring to the 3-pack packets that are typically sold in the baking section of most grocery stores [Fleischmann’s] If using bulk yeast, [2 1/4 tsp] per 

[1/4 oz] packet called for in the recipe is the only adaptation needed. Hope this helps!

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Tammy Lynn says:

June 18, 2013 at 6:54 pm

Hi, Melissa! I just made my first batch of your rolls recipe and am waiting for it to rise! I don’t have a metal baking pan, so would a glass baking dish be an acceptable substitute? Any advice would be greatly appreciated!

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Melissa says:

June 18, 2013 at 9:19 pm

Hi Tammy! Oh sure use whatever you have available, they’ll still be scrumptious, happy baking.  Melissa

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Jan Campbell says:

July 1, 2013 at 7:19 pm

I’m making these now.

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Melissa says:

July 1, 2013 at 7:24 pm

Wonderful enjoy!

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Anonymous says:

July 10, 2013 at 10:00 pm

I made this recipe once and it turned out amazing. For two days I wanted to make the recipe but had no clue where it went, After all day of searching I finally went on one of my friends likes, clicked on your site and found the recipe thank god…. now to get baking  thanks for the recipe…

Teri 

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Melissa says:

July 10, 2013 at 10:30 pm

Yay Terri, welcome! We love these rolls, too, and I’m happy to share. Happy baking!

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Lillian (My Recipe Journey) says:

September 28, 2013 at 12:10 am

Oh my…Yum! This looks heavenly! I bet these would be perfect for biscuits and gravy! Great post and pics! =D

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Melissa says:

September 28, 2013 at 12:31 am

Hi Lillian, thank you and thanks so much for stopping by, ♥ Melissa

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Michael says:

October 23, 2013 at 1:16 am

Melissa, these are just what the doctor ordered! A single dad that raised two boys, we all cook/bake, etc. Including my youngest making fresh mozzarella! We can, pickle, freeze, dry and smoke and anything else we can think of. This recipe is perfect for some of the things that come out of our kitchen including smoked ribs, fresh jerky, pepper jelly, roast beef, etc. Thanks!!

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Melissa says:

October 23, 2013 at 1:40 am

Wow, I’m so impressed! it always makes me happy to hear that families enjoy cooking and eating together. Thanks so much for stopping by, and enjoy these simple rolls. ~ Melissa

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suzyQ2 says:

October 23, 2013 at 3:30 am

They sound yummy! I need to make them heart healthy, would Smart Balance or coconut oil ok in substitution for butter? I also usually use whole wheat pastry flour for baking.

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Anonymous says:

October 23, 2013 at 6:24 am

I love home made bread/rolls. My mother made the best, but, like me, she was a “scratch cook,” no recipes, so she could never teach me to bake bread. Would this work as loaf bread, or just rolls?

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Melissa says:

October 23, 2013 at 12:42 pm

I only make these rolls with butter. However, I would expect they would work well with an alternative like smart balance or a light butter such as Land-0-Lakes. I’m not certain about the coconut oil, though. Come back and leave a comment to let me know how it turned out with those changes.

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Melissa says:

October 23, 2013 at 12:43 pm

Oh sure, this dough works for loaf bread, too, if you prefer.

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Gloria says:

October 24, 2013 at 4:30 pm

I think if you wanted to use whole wheat flour that you could add 2 tbsp. of gluten to help with the rising.

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Contessa Muckenfuss says:

October 24, 2013 at 5:04 pm

Love this recipe! Because I am an inpatient person, instead of waiting the hour to let dough raise, I put hand warm water in sink and set the bowl in it. Less than half the time  and it worked well. Did the same with the rolls while they we raising. Thanks for your fantastic recipes!

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Ann Margaret says:

October 25, 2013 at 1:36 am

I was just wondering if you can add cheese to this recipe with ease or not?

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Melissa says:

October 25, 2013 at 2:53 am

I’ve honestly never added cheese to these rolls, but I expect a finely grated cheese would likely work. If you try it, leave a comment about how it worked for you.

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Anonymous says:

October 29, 2013 at 9:00 pm

Would buttermilk work?

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Melissa says:

October 29, 2013 at 11:17 pm

I’ve never tried it with this particular bread, but I expect it would work in a pinch. If you try it, come back and comment telling others how it worked.

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Kirst says:

November 25, 2013 at 6:43 am

I’d like to make this before Thanksgiving, any suggestions on freezing the dough?

Thanks

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Melissa says:

November 25, 2013 at 1:39 pm

Kirst, you can also bake these rolls until almost golden, cool completely and wrap. Then thaw, and reheat in a 375°F oven to finish browning. [Or bake completely and re-warm in the microwave, if you like.]

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Anonymous says:

November 27, 2013 at 4:14 pm

I am making these today for tomorrow…do I brush the tops with the butter before or after refrigerating?

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Melissa says:

November 27, 2013 at 4:52 pm

I do both. Brush the tops just before baking, then again right out of the oven. Enjoy!

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Laurie says:

November 27, 2013 at 7:53 pm

Making these today for the second time. They are awesome and so fool-proof. I am sure there will be rave reviews on these tomorrow!!

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Melissa says:

November 27, 2013 at 8:10 pm

Hi Laurie, thanks so much for your comment. I’m thrilled you’re enjoying these rolls. Happy Thanksgiving ~ Melissa

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Mary Clendenin says:

November 28, 2013 at 12:36 pm

Can I mix the dough in my KitchenAid stand mixer on low adding ingredients per your recipe as I go along? Reason I’m asking is because I have severe arthritis in my hands and I wouldn’t be able to hand-mix the dough. Thanks for any reply!

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Melissa says:

November 28, 2013 at 1:28 pm

Sure you can, Mary. That’s the beauty of this recipe it will work either way.

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Kristen says:

November 28, 2013 at 1:42 pm

Can I put my rolls in muffin cups?

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Melissa says:

November 28, 2013 at 1:52 pm

If you prefer, sure!

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davnanfar says:

January 9, 2014 at 11:56 pm

I have these rising right now. I used my Kitchen Aid Mixer on low (no arthritis, just lazy) they seemed to be turning out well so far. I couldn’t find a warm place in the house so I set my oven to warm and hold for a few minutes the shut it off once it started heating. I have never made bread before but the hubby and oldest son loves homemade bread from my mothers so I hope these turn out as tasty as you say.

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Melissa says:

January 10, 2014 at 12:11 am

You can’t go wrong using your Kitchen Aid,I certainly love mine! I hope you love these and your family enjoys them immensely. Happy baking, Melissa

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Gone-ta-pott says:

April 9, 2014 at 10:33 pm

I made these for supper tonight and they turned out wonderful! Loved all the helpful photos.

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Melissa says:

April 9, 2014 at 11:09 pm

So happy you enjoyed these, thanks for taking the time to let me know!

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Linda C says:

April 23, 2014 at 1:13 pm

What in the world did I do wrong? I followed the directions exactly, but it never seemed to be like your picture. I had a gooey glob that was impossible to scoop out and form into any sort of shape. It rose fine, but that’s as similar as the dough got to your recipe. Seemed like it needed more flour? The good news is, I scooped into muffin cups and they cooked up fine. The flavor was very good. I wish it could’ve been the pull a parts, but oh well.

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Melissa says:

April 23, 2014 at 1:19 pm

Hi Linda! Hmmm, perhaps you didn’t do anything wrong. It could have been the quality of the flour used or the amount of humidity in the air etc. It was a fantastic save baking them in muffin cups, too. I wish I could help, but, I’m not sure what else could be an issue.

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Linda C says:

April 24, 2014 at 12:51 pm

Thanks Melissa, I used gold medal bread flour. It was VERY humid as we had storms moving in. I’m going to try again in a few days when the air is drier. Despite the problem with the dough, the ‘muffin’ rolls turned out quite nice, making this recipe truly ‘no fail’!

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Melissa says:

April 24, 2014 at 1:09 pm

My pleasure, fingers crossed for round 2. 

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nafisa ebrahimjee says:

May 16, 2014 at 8:59 am

Hi melissa, i am not very conversant with o/z measurement can you please let me know in t.sp as I need to try these tomorrow. Thanks nafisa.

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Melissa says:

May 16, 2014 at 12:37 pm

Hello Nafisa, since there are quite a few conversions in this recipe, I would recommend you Google a converter from ounces to metric values to adapt the recipe.

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Anonymous says:

October 3, 2014 at 11:23 pm

Question….did you punch the dough down before you scooped the dough into rolls? They sound delicious.

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Melissa says:

October 3, 2014 at 11:53 pm

You can punch the dough down if you’re going for the second rise and give the dough few turns in the bowl. Otherwise, I usually scoop and bake.

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Mom25Nations says:

November 20, 2014 at 3:39 pm

I found this last year and I made the plain one, then I also did cinnamon sugar, garlic, and one with Italian seasonings

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Sally says:

February 26, 2015 at 6:08 pm

Salted or unsalted butter, or does it matter?

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Melissa says:

February 26, 2015 at 6:11 pm

I typically use salted butter. The rolls will work with either.

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tanvi agarwal says:

March 18, 2015 at 7:31 am

Hello Melissa. .is instant yeast same as rapid rise yeast…as I could get only that in the store and I have never worked with yeast.

thanks a bunch!

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Melissa says:

March 18, 2015 at 12:41 pm

Actually it’s not the same. While similar in texture, it still requires 2 rises. It will work, just be aware you need to let these rolls rise twice just the same as using active dry yeast.

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Anonymous says:

March 22, 2015 at 8:45 pm

Have you ever tried this using Gluten Free four? I use Nameste flour and it’s awesome but not sure how it would work for yeast rolls? Has anyone tried this with Gluten Free flour?

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Melissa says:

March 22, 2015 at 9:00 pm

I haven’t made this using gluten free flour, sorry.

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Melonee Hunter says:

March 29, 2015 at 9:44 pm

This is my second batch and I can honestly say that these are the easiest, tastiest rolls I have ever made! Thank you Melissa!!

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Melissa says:

March 29, 2015 at 10:43 pm

Hi Melonee, that makes my day! I’m so happy you’re enjoying these I think they’re mighty tasty as well.

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ACS_75 says:

April 1, 2015 at 7:31 pm

Would this recipe be too much for a bread machine? I want to try it for Easter and I’m looking for time savers. 

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Melissa says:

April 1, 2015 at 9:27 pm

I’ve never tried this in a bread machine, that’s an interesting question. If you try it, use instant or “bread machine” yeast in place of the rapid rise. Let me know how it goes.

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tanvi agarwal says:

April 4, 2015 at 3:05 am

Hi Melissa, one more query. Can I make them a day before and keep in fridge to save on time. Many thanks!

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Melissa says:

April 4, 2015 at 3:29 pm

Sure,just cover and chill.

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tanvi agarwal says:

April 5, 2015 at 4:01 am

Hi, I Made these yesterday. They came out very well, lovely texture and taste too. 

However, the browning part from the top wasn’t that good. Do I need to bake with both the top and bottom elements on? Or have to turn the top element at a later stage? 

Thanks!

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Melissa says:

April 5, 2015 at 10:50 am

All ovens vary a little. So, if you want to brown the tops more after baking for the recommended time you can adjust the oven to broil at the end of baking. Watch carefully.

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ACS_75 says:

April 6, 2015 at 10:56 am

Wanted to let you know that this recipe worked just fine in the bread machine. I added the liquids first, then dry, selected the dough setting and let it go. I did stop the machine about 8 minutes early because the dough was starting to lift the lid. They were a big hit at our family Easter lunch (especially withe cinnamon butter) and everyone took some home.

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Melissa says:

April 6, 2015 at 2:34 pm

Wonderful, I am so happy to hear how this dough does in a bread machine. I’m delighted you enjoyed them!

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Rhonda says:

June 24, 2015 at 4:23 am

I’m new to cooking and will be making these for dinner tonight. I’m going to allot about 5 hrs. (I can be a little slow). I wanted to know if these could sit for awhile after the 2nd rising in case I’m not ready to bake them yet? If so, how long? I want to time it where they’re hot out of the oven for dinner. Thank you.

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Melissa says:

June 24, 2015 at 9:36 am

Yes they can, they should do fine if allowed an extra hour or so.

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Rhonda says:

June 24, 2015 at 4:30 am

Also… I only have 1% Lactaid milk. Will this work for these rolls? If not I’ll just use the water. Wasn’t sure if they turned out better with milk. Thanks again! 

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Melissa says:

June 24, 2015 at 9:33 am

Hi Rhonda, I’ve never tested this recipe with that product but expect it should work. If you try it let me know how it goes.

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Aileen says:

July 7, 2015 at 5:16 pm

Love this recipe. So moist, just lovely.

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Melissa says:

July 7, 2015 at 7:33 pm

Oh great Aileen!

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Tany says:

July 30, 2015 at 4:51 pm

I made these just now. Oh my my my oh so delicious. Soft just sooooft. As we say here. HEERLIJK.

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Melissa says:

July 30, 2015 at 5:36 pm

Wonderful, thanks for letting me know!

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A. Smith says:

August 20, 2015 at 7:35 pm

melissa,

Made these several times and love this recipe. Used milk or yogurt mixed with water,stuffed cheese in them, eat for breakfast, lunch, supper or a little pick me up. Just wonderful. Thanks so much.

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Melissa says:

August 20, 2015 at 7:40 pm

Oh wonderful, I’m delighted you’re enjoying these. Thanks for taking the time to let me know!

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Diana C says:

October 6, 2015 at 11:25 pm

I have been making this recipe for over a year now. My husband loves it and so do I. So easy and fabulous; and I love to bake. I always make this with pot roast, which is what we had tonight. Just wanted to say, thanks!

Ps, I use milk to make this and it tastes like something right out of the bakery. 

Diana C

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Melissa says:

October 7, 2015 at 8:24 am

Thanks Diana, I’m so happy your family is enjoying this easy bread. I appreciate your kind comment.

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Felicia B. says:

April 27, 2016 at 2:30 pm

Hi Melissa

You have some tasty looking recipes!! I made your 7-up pound cake and, everyone loved it.

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Melissa says:

April 27, 2016 at 4:36 pm

Wonderful!

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Jandre says:

June 10, 2016 at 4:59 pm

Has anyone made this the day before then baked them off the next day?

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