Refrigerator Yeast Rolls

  • Schuelke Posted: 03/04/09
    Worthy of a Special Occasion

    I read the first 2 reviews before making this. I used about 3/4 tsp salt. These are what I would call "old fashioned" rolls. My grandmother used to make rolls that tasted like these, and as a kid, I didn't think they were very good. But these are made to be eaten WITH something else. Even in the magazine they are paired with Orange marmalade butter. We ate them with beef stew. I thought they were easy and would probably make them again to go with the right dish. I'll probably try them as the bread for pigs in a blanket.

  • mountainmama Posted: 01/07/09
    Worthy of a Special Occasion

    This bread would have been great if it had enough salt. This calls for 1/2 teaspoon salt to 6 cups flour. The bread was so tasteless and bland that first, I dipped the rolls in melted salted butter (Some improvement) then we threw them out. I looked up other recipes -- in general, a recipe with this much flour calls for about 2 TABLESPOONS of salt. This was a waste of good ingredients and time and effort.

  • Chompski Posted: 01/25/09
    Worthy of a Special Occasion

    I have made these twice. Once at Thanksgiving. I thought they were very easy and received many complements. I recently made small size ones for a party and put country ham on them. I have passed on the recipe and would definitely make again. To save time after rolling out dough, I just cut into squares and folded over. Quicker than cutting in circles and rerolling.

  • marathonmess Posted: 01/13/11
    Worthy of a Special Occasion

    This recipe was voted so good that my family would replace the long-time favorite that has its roots in my grandmother's cooking. I'm hesitant to reject such heritage; but they are quicker and more versatile that my old family favorite. Great for a fancy meal or casual!

  • brighteyes8 Posted: 11/05/13
    Worthy of a Special Occasion

    There seems to be a typo in this recipe. The same recipe in the All-New Ultimate Southern Living cookbook calls for 2 t. salt, not 1/2 t. That may resolve the problem others have pointed out here. I have not made this recipe yet and just guessed on the star rating, but I felt I had to correct this issue for others when I noticed it. When I make them, I will revise my star rating.

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