*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Wow! These were EXACTLY the rolls I remember from school. Thank you!!! I read the reviews before I made these and noticed many comments said they were bland, so I looked up typical salt-to-flour ratios for yeast breads, and the amount was off by 2 teaspoons, more if more flour is used while kneading. (Ratio is 1/2 teaspoon salt per 1 cup flour.) I didn't have shortening so I substituted butter for that, and since shortening is 100% fat and butter is 20% water (if you use typical butter--European butter has a higher fat content), I used a tablespoon more butter (so 5 tablespoons were used) for rubbing into the flour, and took away a tablespoon of water from the 3 cups. These were amazing!!! Thank you so much for posting this recipe!!!
I have been searching for the perfect roll recipe, this is it! Just follow the recipe and you can't go wrong. I could not believe how light this dough was and the rolls turned out GREAT. Thanks for the recipe.
Very easy. I followed the recipe to a "t". Very light and fluffy. Tasty with melted honey butter on them.Mix your honey and butter together. Pop into the micro for about 10 seconds. Pour over the rolls. Yum Yum Yum!!!
I made the full recipe and while the dough rose beautifully and the rolls looked very good they had absolutely no taste whatsoever. I was really hoping for somthing a little better. I'll stick with the "best rolls ever" also found on this site. Thanks for sharing though.
These rolls were delicious - just what I was looking for. I served these right from the oven at dinner, and they were the best part of the meal. I made half a batch (about 24 rolls) and they were all gone the next day - the kids wanted to take them to school for lunch. Thanks for the recipe, MOMMY2THREEANGELS, I'll be making these again and again and probably during the holidays too. Update: I like to scale the recipe down to 15 servings and make the dough in my bread machine. I've replaced up to 1/3 of the flour with ww flour. I don't make these as often as my kids request because I usually eat too many (the big reason why I never make a full batch). Enjoy!
My 10 yr old came home from school today BEGGING me to get the my friend (the lunch lady at his school) to teach me how to make the rolls they serve in the cafeteria. It would be 2 days before she had time to get together with me so I turned to the internet! This being my FIRST time baking bread not to mention my limited cooking skills in general.....I felt pretty brave just for trying. Well....I hate to admit allowing him to do this......but he ate FOUR of these rolls right out of the oven!! His comment: "Mom I never say this about your home cooking but (as he placed his fingers at his mouth and saluted me with a kiss!).....SUPERB!!!" He then went on to tell me that my rolls blew the cafeterias OUT OF THE WATER! Wow! What a compliment! My heart SOARED and I was filled with pride! LOL. Thank you for the wonderful recipe!
These were good and easy. I used 1/2 wheat flour and ended up not using all the dry/flour mixture maybe a 1/2 cup or so was left. Oh and I didn't roll them out. It was just easier for me to pull chunks off and roll them into balls.