-
-
My review
Yeast Hot Rolls
Pat Heldenbrand
"These rolls are excellent and easy. This is one of the best yeast roll recipes I have ever made. Originally submitted to ThanksgivingRecipe.com."
Added to shopping list.
Go to shopping list.
Ingredients
servings 118 calsOriginal recipe yields 40 servings (3 - 1/2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Pour the boiling water over the instant mashed potatoes and set aside. Scald the milk with the oil and 1/2 cup of the sugar. Add The 1/2 cup very warm water and the teaspoon sugar to the yeast and set aside.
- Add the potatoes to the milk mixture. Start adding the flour, then eggs, one at a time, beating with a mixer or dough hooks. Add yeast mixture and all but 1 cup of the remaining flour and salt.
- Use the reserved 1 cup of flour for kneading. Knead the dough for about 5 minutes on a floured board. Place the dough in a large greased bowl, being sure to grease top of dough also. Cover dough with plastic wrap then with a double piece of foil. Refrigerate or let rise once and make into rolls. If made at night knead down dough before going to bed.
- Once dough has risen once, punch down and shape into about 3 1/2 dozen rolls. Place rolls in a lightly greased baking dish and bake in a preheated 375 degrees F (190 degrees C) oven for about 15 to 20 minutes.
Nutrition Facts
Per Serving: 118 calories; 3.4 g fat; 18.9 g carbohydrates; 2.8 g protein; 10 mg cholesterol; 66 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2728 Ratings
-
-
-
-
-
Most helpful positive review
4/3/2005
This dough resembled the kind I used to make at a restaurant. I think they would have turned out better had I prepared them like we did there. Next time I'll form the dough into roll sized pie...
Most helpful
Most positive
Least positive
Newest
4/3/2005
This dough resembled the kind I used to make at a restaurant. I think they would have turned out better had I prepared them like we did there. Next time I'll form the dough into roll sized pie...
3/12/2008
This recipe is great except it's missing one important step: Let the rolls rise again on the baking sheet before you bake them. I made a sheet of rolls and some "bubble bread" because it makes...
4/15/2001
Very good recipe. I recieve compliments each time I make these rolls. I made a few adjustments.I add a tad more sugar and salt because my family said they were a lit bland the first time I tried...
7/25/2007
I substituted a small boiled mashed potato for the flakes and that worked just fine. Let it do a second rise in a warm oven. I also kneeded by hand for about 7-10 minutes. I noticed some of the ...
9/21/2010
I, like a lot of others who rated this, added a little more sugar and salt for flavor as well as letting them rise a 2nd time on the baking sheet before cooking them. The longer you let them ris...
10/16/2006
I really liked this recipe. But, the last couple of times I've made it, the crust is really hard. Probably user error. I added more salt b/c I like more of a saltier taste than sweet. But excell...
3/9/2006
My husband thought these were store-bought rolls (coming from him, this is a good thing). These had an odd texture to them that I have never had when baking bread--they weren't chewy, exactly, ...