Yes…I made the above rolls 🙂 And yes…they are VERY, VERY, VERY good & addictive! Beyond all of this though, I am proud to announce that I have beaten a long term struggle with yeast. For years, I have been going into battle with our breadmaking friend….and have been losing the fight….every single time. And as if this isn’t enough, I have lost the fight against making my mother’s famous yeast rolls as well. Her recipe has been handed down from generation to generation and I, for the life of me, cannot duplicate her scrumptious rolls to save my life.
The rolls that are pictured above highly resemble hers. So much so that my cousin even asked me if it was our family’s sacred bread recipe. I told her they weren’t and that this was a completely different recipe all together.
Maybe comparing this recipe to my mother’s recipe will help me figure out what I’m doing wrong. In the mean time though, I will stick with this one because it is the one and only yeast roll recipe that has turned out to be a success in my kitchen 🙂
Homemade Yeast Rolls
(makes 35 to 40 rolls)
Ingredients:
½ cup water
½ cup milk
1/3 cup white sugar
2 and ½ teaspoons yeast (Fleischmann’s BreadMachine Yeast…make sure it is at room temp. when using it)
1 tsp. salt
1/3 cup butter, softened
1 egg
3 and ¾ cups all-purpose flour
Directions:
Mix the water and milk and place in microwave for 1 minute and 15 seconds. Pour into Kitchen Aid mixer and stir in the sugar until it dissolves. Stir in the yeast. Wait 10 minutes…it will start getting foamy. Mix in the salt, butter, and egg.
Start mixing in the flour, a half cup at a time until it is gone.
Cover with dish towel and let it rise for about 45 minutes…on a warm surface (usually the stove with the temp. set to 200 degrees).
Grease a 13×9 inch baking pan with butter. Punch the dough down and divide it into little balls. Place the balls, sides touching in the pan. Preheat oven to 350 degrees. Cover with dish towel again and let it rise for an hour.
Bake for 15 minutes or until the tops of the bread turn light brown.
Top with melted butter and serve.
Recipe Source: Adapted from Allrecipes.com
Congrats on your success with yeast! Good for you Libby 😀
They look fluffy and delicious.
These look wonderful! The best thing about the school I went to as a kid was their rolls, and these remind of them.
What if you do not have a kitchenaide mixer?
Thanks everyone 🙂
Amanda, if you don't have a Kitchen Aid, you can use just a regular mixer to mix the ingredients. After it's all mixed and the dough is formed, place it in a glass bowl with a towel on top and let it rise for about 45 minutes…in a warm place.
Can we print?
Unfortunately, I have not figured out how to put the 'print recipe' option into the posts. I do have that on my list of things to do on here though. For now though, the best way to print out a recipe would be to highlight the recipe itself and press the "selection" button under your printer options when you go to print. Or…try to copy and paste the recipe into a computer program such as Microsoft Word, then print it out from there. Hope this helps some 😉
I have used this recipe for years to make the crescents. The year I finally decided to try to make dinner rolls instead and everyone raved about them…so much so that 2 days after Thanksgiving, here I am making them again! I follow the recipe from Allrecipes.com and use my bread machine to mix the dough anddo the 1st rise. Remove dough to floured surface and divide into rolls, putting them into a buttered dish for the 2nd rise, then bake. DELISH!!!!!
I've been making this recipe for years as crescent rolls, as per Allrecipe.com directions (Sweet Dinner Rolls). This year I finally decided to try to make rolls instead with excellent results! I use my bread machine for mixing the dough & first rise then remove to floured surface & shape into rolls, putting them in a buttered/floured baking dish for 2nd rise. Bake until golden and brush with butter. DELISH!!!
@Lee-I am going to try making these crescent roll style 🙂 Thanks for letting me know you make em 🙂 Don't you just love allrecipes.com? 😉
Would regular or instant yeast work as well since this is not being done in a bread machine? I usually use instant (Fleicshmann's Quick-rise)for my bread recipes and use the regular for a certain kind of cinnamon roll. I don't really feel like adding a 3rd kind to my yeast collection.
Connie
Connie, you can try the regular or instant one. I've never tried it with that before so I'm not sure how it would work. If it works, let me know and I will add that little tidbit of info. to the recipe 😉
as for those of you who asked about printing it off, just copy and paste it onto your Word Perfect program and print it from there.
I have installed a "print recipe" button since this post 😉 It should work 😉
I cannot click on your pinterest button and access your recipes on Pinterest. I get an error message.
Ok…I just fixed it. Hopefully it is up and running good now. Let me know if you can't get to it.
great.. tomorrow i'll make for dinner..
Hope they turned out well for you 🙂
Yeast rolls are tricky. Sometimes they work and sometimes they don't. I have an old recipe of my ex mother-in-law's and I used to make the rolls with her when I assisted her in the kitchen at the elementary school, where she worked as a cook. Butnnow I struggle with duplicating the fluffiness of those rolls. I will sure give your recipe a try. Thanks.
You are welcome Rhonda. Those are the best kinds of recipes 😉 Hope you enjoy this one 😉
Do they have a yeasty taste??
Angela
We can't taste the yeast in this recipe.
Oh Libby when it comes to your yeast rolls, just substitute the sugar with HONEY.Oh so good.
LOL! Thanks for the tip Steven 😉
Can these be made in advance and put in freezer?
I haven’t tried to freeze them, however, I have read that with some yeast rolls, you can premake them, then after the first rise, you can place them in the freezer. When it comes time to make them, take them out to defrost on the counter for an hour or until they double in size. Then bake as directed. I must warn you that I haven’t tried this method though, so I’m not sure how it will work with these rolls. If you decide to try it, let us know how it goes 🙂
should I flour it alittle more then knead it before I put it in the bowl to rise? It looks like to me that its not floured enough, Libby….
You can try adding just a tad bit more flour, maybe 1/8 cup. I wouldn’t add more then that though due to the dry/wet ratio being off.
I think that maybe the yeast is old I don’t see a rise yet, Libby……. How long should I wait? I set the timer for 45 minutes… its trying to rise on the top of the stove with a towel on top…. the oven is set for 200 for t he heat to come.
Is it inside the oven? If so, I would take it out and let it rise on top of the stove with the heat at 200 degrees…for 45 minutes. Hope this helps.