Refrigerator Yeast Rolls

  • matgurl Posted: 11/24/09
    Worthy of a Special Occasion

    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?

  • zchrymm Posted: 07/08/11
    Worthy of a Special Occasion

    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!

  • okitsme Posted: 04/04/12
    Worthy of a Special Occasion

    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.

  • noellej Posted: 04/08/12
    Worthy of a Special Occasion

    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. Noelle's Notes: Great for cinnamon rolls. Epic fail for herb yeast rolls.


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