I've had lots of compliments on these over the years, and many people now have this recipe and it's the only one they use!
Ingredients
1 cup warm water1 pkg active dry yeast
1/4 cup sugar
1 tsp salt
3 tbls softend butter
1 egg, beaten
3 1/2-4 cups flour
Method
Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13x9 in. baking pan. Let rise again about 30 minutes. Bake 350 for 20 minutes. Brush tops of rolls with butter. Recipe is easily doubled.
Enjoy,
Mary
Enjoy,
Mary
I'm definitely going to try your recipe!
ReplyDeleteThanks so much!
DeleteWonder what is the quantity (in grams) of 1 pkg active dry yeast. Thanks...
ReplyDelete4 grams = 1 tsp and there are 2.5 tsp in each package
ReplyDeleteThank you :)
Deletewhat type of flour is used in this recipe please?
ReplyDeleteI use regular all-purpose flour, but I'm sure you could use a good bread flour too with nice results.
DeleteHi Mary, I wanted to let you know that your recipe is featured on this weeks Manic Monday :)
ReplyDeletehttp://bobbiskozykitchen.blogspot.com/2012/11/manic-monday-party-16.html
Thanks so much Bobbi! <3
DeleteHow do you shape into rolls?? Thanks
ReplyDeletePull dough apart into 12 equal pieces and roll in your hands to shape into balls.
DeleteI made these and you are right. They are wonderful.
ReplyDeleteWhy TY so much! Very happy you enjoyed them :-)
Deletecan I do it by hand hopefully I'm out of town and they don't have dough beater.
ReplyDeleteI found this recipe about a week ago. I am now making these for the 3rd time!! These are the best rolls I have made. My family devours them! The only thing I added was some garlic salt on top. Yummy!! Thanks so much for this recipe!
ReplyDeleteKristen,
DeleteYAY so glad you like it!
What about in higher elevations? Do you let it rise for a longer period?
ReplyDeleteNo idea about that ... I've made them in SC, VA and MD but not somewhere like Colorado.
Deletei don't have any luck with yeast...it is always dead, no bubbles, rolls flop. i've wasted a lot of flour and other ingredients because of bad yeast...i've tried looking at the date but it still does not work...help...where can i find yeast that rises...???
ReplyDeleteI usually use Fleishmann's in the jar yeast or King Arthur Flour has a wonderful SAF yeast I also use.
Deletehttp://www.kingarthurflour.com/shop/items/saf-red-instant-yeast-16-oz#1458#
You can check your yeast beFORE you waste your flour by adding the water and about a teaspoon of the sugar called for in the recipe to it. When it foams up, that means it's alive. If it doesn't, toss it...and get better yeast from the places Mary suggested. I personally use King Arthur Flour's SAF yeast, but have never had problems with regular ole Fleischmann's yeast from the grocery store! Good luck!!
DeleteI tried this recipe and my dough did not rise at all. Any ideas what I might be doing wrong? What constitutes a "warm place"? A friend of mine told me to use the warm feature on my oven which is about 150 degrees, is that too hot?
ReplyDeleteI turn my oven on to 400 and let it preheat for one (1) minute then turn it off and place my dough in the oven to raise ... works ever time for me! Good luck!
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