Skip to main content New this month
Get the Allrecipes magazine

Yeast Hot Rolls

Rated as 4.32 out of 5 Stars

"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 cals
Original recipe yields 40 servings (3 - 1/2 dozen)

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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.
  4. 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

Similar recipes

Reviews

Read all reviews 27
  1. 28 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 critical review

not the best iu've ever had, but good

Most helpful
Most positive
Least positive
Newest

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...

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...

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...

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 ...

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...

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...

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, ...

Froze half the dough, Have had nothing but compliments!

My 12 year old daughter used this recipe as a pizza crust. Tasted great.