I made this recipe in my Kitchen Aid mixer. I let the yeast bloom with the warm liquids and sugar in the mixer bowl for ten minutes then added the other ingredients. I did use melted butter instead of shortening only because I am out of Crisco right now AND I added a teaspoon of salt. I added the flour a half cup at a time up to four cups then a quarter cup at a time until it was where it formed a solid ball without sticking to the bowl. I then kneaded it with the dough hook for five minutes. After the first rise I rolled the dough into heaping 1/3 cup balls and plopped them into the greased cast iron skillet then covered the with a dishtowel and let them rise until the doubled. I baked them at 400 for just about 17 minutes. These turned out absolutely wonderful. I was telling my husband these rolls reminded me of the "church lady rolls" I used to get at church dinner nights. They were light and fluffy and just wonderful. This absolutely was a success. Great dinner roll. MAKE SURE YOU ADD SALT.
I used this for Thanksgiving and every event since. I get phone calls requesting me to make bread!!!! I revised it just a little by doubling the sugar (my family like to extra sweet taste). This is a five star receipe!!!
Contrary to what the description says I found these rolls pretty easy to make. I did not have self-raising flour so used plain flour with added baking powder. I don't know whether it was due to this or the lack of kneading that the texture was more like cake than bread. The rolls were sweet and tender as specified but a bit too crumbly for me. There was nothing really wrong with them but I doubt I will make them again.
This recipe was easy to make; however I did not find them light. They were sweet but I came up with a heavy consistency. The way you have to roll them out and cut them I had a feeling of more like biscuits. I may have misunderstood the directions. They were ok just not what I was looking for when compared to the description.
I have never used self rising flour and yeast together before. I used butter in place of shortening. That was my only ingredient change. Rather than rolling out the dough and using a cutter I simply divided the dough in twelve portions and allowed it to rise again in muffin tins. Mine baked for about 18 minutes at 350. I was surprised how dense not heavy but dense they baked up.
I made these for Thanksgiving. I've always brought the rolls but everybody went on and on about these and asked for the recipe. I saw some of the reviews said their rolls came out heavy mine were light as thistle. I used my mixer to beat in the flour and I let it set overnight in the frig. (a full 9 hours)maybe that was the difference. I used butter instead of shortening and I made my own self-rising flour by adding 1 1/2 tsp of baking powder and 1/2 tsp of salt per cup of flour. I tripled the recipe and they were all gone! I thought the idea of melting the butter into the milk and warm water was a grand time saving idea. These rolls will be a staple at our family get-togethers.
Ive never had much of luck with all things related to yeast (except pizza dough maybe) I tried these as I had a lot of self rising flour and yeast and wanted something savory. It came out more cake like and yellow (perhaps coz of the margarine) and I am unsure what when wrong. I kept it over night (almost 12 hours) covered and the top of the dough had a crust (due to the chill in the fridge). It had a soggy rather uncooked center and a dark browned crust on top. Would be great if someone told me how to do it right. Also i sprinkled yeast on hot (slightly cooled) water and it didn't bloom /bubble so I stirred it into the water and it got all cloudy. And my milk- margarine mixture was hot though i let it to cool a bit before adding to the flour and yeast-water. Of course I am no expert in bread making so my rating doesn't really count.
Ive never had much of luck with all things related to yeast (except pizza dough maybe) I tried these as I had a lot of self rising flour and yeast and wanted something savory. It came out more cake like and yellow (perhaps coz of the margarine) and I am unsure what when wrong. I kept it over night (almost 12 hours) covered and the top of the dough had a crust (due to the chill in the fridge). It had a soggy rather uncooked center and a dark browned crust on top. Would be great if someone told me how to do it right. Also i sprinkled yeast on hot (slightly cooled) water and it didn't bloom /bubble so I stirred it into the water and it got all cloudy. And my milk- margarine mixture was hot though i let it to cool a bit before adding to the flour and yeast-water. Of course I am no expert in bread making so my rating doesn't really count.
