Combine first 3 ingredients in a large bowl; stir in 1 cup boiling water. Cool. Stir in eggs.
Combine yeast and 1 cup warm water in a 1-cup glass measuring cup; let stand 5 minutes. Stir into egg mixture. Gradually add flour, stirring until blended. Cover and chill at least 4 hours.
Pinch off one-third of dough.
Cover and chill remaining dough up to 5 days, if desired.
Roll dough to 1/4-inch thickness on a floured surface. Cut with a 2-inch round cutter. Place 2 inches apart on lightly greased baking sheets. Brush with melted butter. Let rise at room temperature 1 hour or until doubled in bulk.
Bake at 375° for 10 to 12 minutes or until golden.
Cinnamon Rolls: Roll one-third of dough into a 14- x 10-inch rectangle. Brush with 1/2 cup melted butter; sprinkle with 1/3 cup sugar and 2 teaspoons ground cinnamon. Roll up, starting at a long end; cut crosswise into 3/4-inch-thick slices. Place in 2 lightly greased 9-inch round cakepans. Let rise and bake as directed above. Stir together 1/2 cup powdered sugar and 2 teaspoons milk; drizzle glaze over warm rolls. Yield: about 1 1/2 dozen.
Herb Rolls: Follow procedure for Cinnamon rolls, substituting 1 tablespoon each chopped fresh chives, chopped fresh basil, and chopped fresh rosemary for sugar and cinnamon. Omit powdered sugar glaze. Yield: about 1 1/2 dozen.
As an avid cook and baker I was disappointed with this recipe. The original recipe calls for one cup of granulated sugar making the dough extremely sweet. The high sugar content makes the dough great for a cinnamon roll. The high sugar content of the original recipe is a failure when attempting to bake a herb yeast roll.
Great for cinnamon rolls.
Epic fail for herb yeast rolls.
These are more like cupcakes, too sweet for dinner rolls. I followed the recipe exactly and wound up with a batter, not a dough. The batter was too sticky to roll out, so I spooned the batter into muffin cups to rise and bake. Will not be making again. These were not good.
This is one of my favorite recipes for yeast rolls, and it is definitely one of the easiest. I use stick margarine instead of shortening, and I also use the dough hook attachment on my stand mixer set on low instead of mixing by hand. My rolls turn out large and very light. The key, as with any yeast bread, is making sure the water used to dissolve the yeast is not too hot or too cool. I usually make at least one portion into cinnamon rolls or sticky buns, and my husband declares them to be the best he's ever had. Super for make-ahead menus!
so i've never made bread before but its thanksgiving, i had to try. besides, the recipe seemed simple enough b/c it didn't require an upright blender. the mixing came together pretty well i suppose (i wasn't sure if each steps consistency was right). the final product was tasty but the rolls were not as fluffy as the picture. i used whole wheat flour btw, so that may have affected the fluffiness. still, yummy and worth the effort. but i wouldn't take to a dinner party. however, i will make again as practice makes perfect, right?
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