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My review
Sunday Dinner Rolls
Martha Harmo
"I make the dough on Saturday night, and shape the rolls on Sunday morning. The rolls rise while I am at church, and are ready to pop into the oven for Sunday dinner."
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Ingredients
servings 105Original recipe yields 32 servings (32 rolls)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large bowl, stir yeast, 1/4 cup warm water, and a pinch of sugar.
- In another bowl, beat eggs in 1 cup warm water; add oil and salt. Mix egg mixture into yeast, and add sugar. Gradually add flour. Cover with a damp cloth, and allow to stand at room temperature for 1 hour, then place in the refrigerator and allow to rise overnight. This dough is rather sticky, and will raise to at least twice it's size.
- Divide the dough into 4 equal parts. Roll each section out into a circle on a floured board or wax paper. Cut into pizza slice shapes, and roll slices large end to small end. Place on greased flat baking pans, and allow to rise for 2 hours.
- Bake at 375 degrees F (190 degrees C) for 8 minutes.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 157189 Ratings
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Most helpful positive review
7/10/2007
To the reviewer before this post, this is how I do yeast bread. Your yeast must be fresh, dried in separate sachets or a container. If it is a little old, it might lose its rising ability. I alw...
Most helpful critical review
12/3/2010
These were easy to make, but were on the heavy side when finished. I served them straight from the oven. While the flavor was nice, I will not serve them again because of the heaviness.
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7/10/2007
To the reviewer before this post, this is how I do yeast bread. Your yeast must be fresh, dried in separate sachets or a container. If it is a little old, it might lose its rising ability. I alw...
1/6/2006
These rolls are excellent! I doubled the batch and made a ton of them for a big family get together. I loved the fact that you did not need to knead this dough, you just let it rise over night...
10/26/2009
ok, so this may not be true to the original recipe but I had to review because these had to be the BEST yeast rolls I have EVER made (I've made quite a few from this site)...I proofed 1 1/2 pack...
11/24/2005
Wonderful textured rolls but lacked that buttery flavor we love in our rolls.! The dough was so soft that I could not roll it out and cut it into triangles. So I made balls(these spread out bea...
9/25/2007
I've made this twice now. They turned out excellent. I don't agree about adding more flour than the recipe asks for. It is VERY sticky, but that makes them more moist! I didn't follow the re...
11/17/2005
I've never made rolls before and I'm usually a disaster with bread recipes. So I was worried about these rolls until the very end. They were fabulous. They looked great, they tasted great and I'...
12/1/2001
I have struggled for a while to find a roll recipe that wasn't to difficult and yielded great result. This recipe was all that for me. The rolls were a little sweet, but came out perfectly. T...
11/30/2002
These were the most delicous light and fluffy rolls I have ever tasted. Was very easy to make.
5/29/2001
I was given several recipes for rolls and they NEVER turned out as good as these. I love this recipe so much and haave shared it with several friends!