Most Popular Reviews From Food.com
- Wow, these are some great rolls! Who knew that such delicious rolls could be so quick to prepare.I think this is going to be my only recipe for sweet rolls from now on.I absolutely loved how quick and easy it is to prepare!I followed the recipe exactly except that I used instant yeast instead of active dry yeast to cut time even shorter .Also after kneading the dough I accidentally left the dough to rise without shaping it into rolls.Later on (after about 10 min.) ,when I realized that I messed up the instructions ,I punched the dough down and shaped it into rolls.I then let them rise for another 10 min .The rolls baked beautifully and where nicely browned after about 10 minutes in our oven.All in all the results are great.Thank you for posting.
- I let them raise for 45 minutes and bake for around ten
- DH raved over these rolls! I made mine about the size of golf balls and let rise maybe 35-40 minutes. I got 24 rolls. They were quite browned at 13 minutes so I took them out and they were perfect. I used a stoneware bar pan lined with parchment paper. I have added this recipe to our personal favorites. Thanks so much for sharing.- Edited to Add: I have been making these lately using 1 1/2 cups of whole wheat flour in place of all of the white flour. I let them rise about 20 minutes more when doing so, but they turn out beautifully every time.
- I made this last night to go with chicken corn chowder. They were fast, pillowy and very tasty. My first batch I baked too long at 15 min. The second batch was perfect at 8 min of baking. These will be made often. Thanks so much for posting Tinkerbell!
- These rolls are absolutely the best. The recipe is outstanding and easy to play with; I made these roll and followed the recipe, but used a tad less salt, added a 1/4 cup of sprouted wheat sourdough starter. unfed. Not only were the rolls delish~ There was a bit of dough left in the bowl. I scraped it out plopped a couple on a greased pan. They rocked; I am calling “batter biscuits”. With less salt and no kneading they taste perfect for a Bacon & Egg breakfast. Or make larger and they come out a little like a scone. You could a few dried cranberries or blueberries. Yummy! This recipe will be used over and over again. Excellent.
- This was a GREAT recipe! I’ve tried many 30 minute roll recipes and they’ve all not been that great. My family loved these and wanted more! I mixed mine in a read machine, but still proofed yeast first. Which I think makes the difference here! I got 26 small 1oz rolls from this batch. This might even be a good sand which bread recipe! Thanks for this recipe. Definitely going in the cook book!
- These are great! Just remember to add flour gradually until you get the right consistency. It will be a different amount every time depending on the day. I also check them frequently towards the end so that I can pull them out of the oven when they are done – golden on top. I used a large half sheet cooking sheet lined with silicone mats to make larger rolls and they came out very well. This recipe makes soft, sweet rolls.
- Awesome recipe! I’ve made these at least 6 times, and they’ve turned out great each time. I’ve also used quick rise yeast, part whole wheat flour, and used my mixer to knead, all with great results. Great with honey butter:-) Thanks for the recipe!
- I pimped my dough! I decided to see how they would turn out as cinnamon danishes and my God they are divine! i made apple sauce from a fresh cooking apple, used brown sugar, all spice, nutmeg cinnamon and butter in the filling, then added clove and cinnamon to the dough when adding flour. I am a lazy good when it comes down to it, but i let these rise 30 minutes before cooking at 375f 180c and they turned out massive.
- I followed the recipe exactly, except I used Gold Medal White Whole Wheat flour. The rolls turned out very good for being so quick. This will be my go-to recipe from now on. I will also
combine the whole wheat flour with some all-purpose white flour the next time. They did not double until I stuck them in the hot oven. I’m not crazy about whole wheat, but my dh is diabetic and I used the whole wheat for him. I always used
my bread machine but that took a lot of time to mix, knead and rise the dough, this was so much quicker and easier. I love recipes that are easy.
1 cup plus 2 tablespoons warm water
⅓ cup oil
2 tablespoons active dry yeast
¼ cup sugar
½ teaspoon salt
3½ cups flour (either bread flour or all-purpose will work)
1. Preheat oven to 400 degrees.
2. In the bowl of your stand mixer, combine the warm water, oil,
yeast, and sugar. Allow the mixture to rest for 15 minutes.
3. Mix 2 cups of the flour, the salt, and the egg into the yeast mixture
using a dough hook. Add the remaining 1½ cups flour ½ cup at a
4. Shape dough into 12 balls and place in a 9×13 pan. Let dough rest
for 10 minutes.
5. Bake for 10 minutes or until tops are just golden brown.
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