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.
3.2.2925
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101 Comments
Lisa says:
I will try this recipe on Saturday to go with my shrimp/crab stew…I can’t wait..thanks for posting!
Melissa says:
Hi Lisa, thanks for your visit! I’m coming to your house, that sounds awesome, enjoy!
Jennifer says:
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!
Melissa says:
September 24, 2012 at 12:42 pm
Hi Jennifer! That makes me verrry happy, thanks for your visit!
Anonymous says:
Awesome and sooo easy!!! Thanks so much for sharing!
Melissa says:
September 27, 2012 at 10:10 pm
Wonderful, thanks for letting me know! ~ Melissa
Ruth says:
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!
Melissa says:
Ruth, I’m sure you can make these. They’re no fuss, and taste fantastic! Let me know how it goes, Melissa
Anonymous says:
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 !!!!!
Melissa says:
I love your idea about adding cream. So happy you enjoyed them!
Ron McKeever says:
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.
Melissa says:
Sounds yummy, Ron!
Anonymous says:
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?
Melissa says:
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!
Melissa says:
Additional note to the question above. [2 1/4] tsp per packet called for in the recipe.
Melanie says:
I have 5 daughters who are crazy over rolls, these make my life a lot easier. Thanks for posting this recipe.
Bridgett Larabee says:
this is my first time doing home made roll
Melissa says:
Hi Bridgett, this recipe is a great choice for first time roll making. They are so simple and yummy, my “go to.” Enjoy!
Linda says:
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
Melissa says:
Hi Linda! I’m delighted to meet you, thanks for stopping by. Safe travels and happy baking, Melissa
Anonymous says:
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.
Melissa says:
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.
Nan says:
When using the rapid rise yeast, what is the difference in the rolls if you do a second rise?
Melissa says:
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.
Unknown says:
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
Melissa says:
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!
Tammy Lynn says:
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!
Melissa says:
Hi Tammy! Oh sure use whatever you have available, they’ll still be scrumptious, happy baking. Melissa
Jan Campbell says:
I’m making these now.
Melissa says:
Wonderful enjoy!
Anonymous says:
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
Melissa says:
Yay Terri, welcome! We love these rolls, too, and I’m happy to share. Happy baking!
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
Melissa says:
September 28, 2013 at 12:31 am
Hi Lillian, thank you and thanks so much for stopping by, ♥ Melissa
Michael says:
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!!
Melissa says:
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
suzyQ2 says:
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.
Anonymous says:
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?
Melissa says:
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.
Melissa says:
Oh sure, this dough works for loaf bread, too, if you prefer.
Gloria says:
I think if you wanted to use whole wheat flour that you could add 2 tbsp. of gluten to help with the rising.
Contessa Muckenfuss says:
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!
Ann Margaret says:
I was just wondering if you can add cheese to this recipe with ease or not?
Melissa says:
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.
Anonymous says:
Would buttermilk work?
Melissa says:
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.
Kirst says:
I’d like to make this before Thanksgiving, any suggestions on freezing the dough?
Thanks
Melissa says:
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.]
Anonymous says:
I am making these today for tomorrow…do I brush the tops with the butter before or after refrigerating?
Melissa says:
I do both. Brush the tops just before baking, then again right out of the oven. Enjoy!
Laurie says:
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!!
Melissa says:
Hi Laurie, thanks so much for your comment. I’m thrilled you’re enjoying these rolls. Happy Thanksgiving ~ Melissa
Mary Clendenin says:
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!
Melissa says:
Sure you can, Mary. That’s the beauty of this recipe it will work either way.
Kristen says:
Can I put my rolls in muffin cups?
Melissa says:
If you prefer, sure!
davnanfar says:
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.
Melissa says:
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
Gone-ta-pott says:
I made these for supper tonight and they turned out wonderful! Loved all the helpful photos.
Melissa says:
So happy you enjoyed these, thanks for taking the time to let me know!
Linda C says:
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.
Melissa says:
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.
Linda C says:
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’!
Melissa says:
My pleasure, fingers crossed for round 2.
nafisa ebrahimjee says:
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.
Melissa says:
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.
Anonymous says:
Question….did you punch the dough down before you scooped the dough into rolls? They sound delicious.
Melissa says:
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.
Mom25Nations says:
I found this last year and I made the plain one, then I also did cinnamon sugar, garlic, and one with Italian seasonings
Sally says:
Salted or unsalted butter, or does it matter?
Melissa says:
I typically use salted butter. The rolls will work with either.
tanvi agarwal says:
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!
Melissa says:
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.
Anonymous says:
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?
Melissa says:
I haven’t made this using gluten free flour, sorry.
Melonee Hunter says:
This is my second batch and I can honestly say that these are the easiest, tastiest rolls I have ever made! Thank you Melissa!!
Melissa says:
Hi Melonee, that makes my day! I’m so happy you’re enjoying these I think they’re mighty tasty as well.
ACS_75 says:
Would this recipe be too much for a bread machine? I want to try it for Easter and I’m looking for time savers.
Melissa says:
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.
tanvi agarwal says:
Hi Melissa, one more query. Can I make them a day before and keep in fridge to save on time. Many thanks!
Melissa says:
Sure,just cover and chill.
tanvi agarwal says:
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!
Melissa says:
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.
ACS_75 says:
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.
Melissa says:
Wonderful, I am so happy to hear how this dough does in a bread machine. I’m delighted you enjoyed them!
Rhonda says:
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.
Melissa says:
Yes they can, they should do fine if allowed an extra hour or so.
Rhonda says:
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!
Melissa says:
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.
Aileen says:
Love this recipe. So moist, just lovely.
Melissa says:
Oh great Aileen!
Tany says:
I made these just now. Oh my my my oh so delicious. Soft just sooooft. As we say here. HEERLIJK.
Melissa says:
Wonderful, thanks for letting me know!
A. Smith says:
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.
Melissa says:
Oh wonderful, I’m delighted you’re enjoying these. Thanks for taking the time to let me know!
Diana C says:
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
Melissa says:
Thanks Diana, I’m so happy your family is enjoying this easy bread. I appreciate your kind comment.
Felicia B. says:
Hi Melissa
You have some tasty looking recipes!! I made your 7-up pound cake and, everyone loved it.
Melissa says:
Wonderful!
Jandre says:
Has anyone made this the day before then baked them off the next day?
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