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Unbelievable Rolls
SUBMITTED BY:
SHERLIE
PHOTO BY:
CandiceMomofToddler
"Simple dinner rolls that are easy to make. Dough is also a great base for cinnamon rolls."
RECIPE RATING:
Read Reviews
(209)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
15 Min
READY IN
2 Hrs 15 Min
Original recipe yield 16 rolls
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3/4 cup milk
3/4 cup water
1/2 cup white sugar
1 teaspoon salt
2 eggs
5 teaspoons active dry yeast
5 cups all-purpose flour
1/2 cup margarine, melted
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DIRECTIONS
In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.
Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.
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REVIEWS
Reviewed on Sep. 17, 2006 by topmom
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topmom
Sep. 17, 2006
i've used this recipe to make dinner rolls for several years now and have always been foolproof. the directions may be a bit strange but it works. After working with this recipe for a long time, i've done some tweaking: i add the salt only after i've added the flour. Salt retards yeast growth. Also, when the dough is way too sticky to knead, just add flour a little at a time til it's workable. To this basic recipe, I sometimes add in 1/2 cup grated cheddar cheese together with the margarine to make cheese flavored rolls. Yumm! Also, i avoid making the dough rise in a too warm place (i don't know with other bakers but the too warm environment just makes the "yeasty" taste stronger. you definetely don't want that). When shaping them into buns/rolls, pound out all the air bubbles that have formed during rising (and when we say pound, i mean POUND!). This makes for a much milder tasting roll.
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19 users found this review helpful
i've used this recipe to make dinner rolls for several years now and have always been...
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Reviewed on Dec. 8, 2003 by LINDA528
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LINDA528
Dec. 8, 2003
I just finished baking these rolls and my house smells wonderful. They look and taste great too. I read thru the reviews and I'd like to offer a little help to those who had difficulty with this recipe: you MUST use margarine NOT butter, & add more flour while you knead this dough a bit. This is not a Baking 101 recipe, if it was, there'd be more detail. These were delicious and I hope you give them another try, as my family really liked them. They are a "keeper" - thank you Sherlie.
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17 users found this review helpful
I just finished baking these rolls and my house smells wonderful. They look and taste great...
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Reviewed on Sep. 6, 2005 by SHELBYLYNN
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SHELBYLYNN
Sep. 6, 2005
This recipe is the answer to my love/hate relationship with making bread. Love the taste, hate the work! This is a great recipe. If anyone's results were biscuit like, then you did something wrong. Here's the thing with bread recipes...don't worry about the recipe's rise times. Use your judgment because invironment, yeast age, etc. plays a huge role in how long it will take. I added less than half a cup of flour at the end, during the light kneading...yes, it was still sticky, but my rolls turned out beautiful, light, and airy. I alse brushed the rolls with egg wash prior to baking to create a lovely shiny top. I made 24 small rolls and 5 large sandwich rolls with this recipe. If it didn't work for you, try again. It's a great roll...just be patient with the rise times...sometimes it takes longer than suggested. Also let the dough be a little sticky...it allows lighter rolls.
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15 users found this review helpful
This recipe is the answer to my love/hate relationship with making bread. Love the taste,...
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Reviewed on Dec. 8, 2003 by KathyLP
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KathyLP
Dec. 8, 2003
For JOYCEMOSER - you questioned why your rolls turned out hard - you might have killed the yeast with your heated mixture being too hot when combined with the yeast. When heating liquid for a recipe - make sure it is not hotter than 105-115 degrees F. The other thing to check is the expiration date of your yeast - old yeast will not rise. (I've even found old yeast on grocery store shelves - so check it before you buy it.) HOpe this helps!
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13 users found this review helpful
For JOYCEMOSER - you questioned why your rolls turned out hard - you might have killed the...
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Reviewed on Nov. 28, 2005 by
KIMNICHO
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KIMNICHO
Nov. 28, 2005
These live up to their name! They are tender, buttery, melt-in-your-mouth balls of heaven. As for people who can't seem to make them "fluffy", I have a couple of tips (as a former pastry chef). First, yeast is VERY Sensitive to High Heat. Make sure that you heat up the liquid and sugar 'til it's "Very warm" but not HOT! Otherwise, you'll kill the yeast. Also, add the yeast and mix it completely. Then add the eggs. Also, I substituted butter for margarine
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11 users found this review helpful
These live up to their name! They are tender, buttery, melt-in-your-mouth balls of heaven. As...
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Reviewed on Dec. 8, 2003 by Adopt-K9
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Adopt-K9
Dec. 8, 2003
I have never made rolls before so I tried this recipe because of so many glowing reviews. I tried this recipe twice, and was disappointed both times. My rolls really didn't rise, and they were coarse and heavy. I suspect the problem is with me, not the recipe. Can someone tell me what I did wrong?
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11 users found this review helpful
I have never made rolls before so I tried this recipe because of so many glowing reviews. I...
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Reviewed on Oct. 30, 2002 by
GINNYG
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GINNYG
Oct. 30, 2002
These were really great! I think I shaped them a little too big because they really grew in the oven...but they tasted great and I will make them again!
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10 users found this review helpful
These were really great! I think I shaped them a little too big because they really grew in...
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Reviewed on Apr. 11, 2003 by
JOLDEROG
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JOLDEROG
Apr. 11, 2003
Very tasty, but my roll required more that a light kneading. Also, I added at least an extra 1/2 cup flour through the kneading process. I then put the rolls in a muffin pan to help them keep shape.
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9 users found this review helpful
Very tasty, but my roll required more that a light kneading. Also, I added at least an extra...
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Reviewed on Apr. 11, 2003 by MR22445
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MR22445
Apr. 11, 2003
They look better than they taste, big disappointment! They look great but taste terrible, but they do not taste bad enough not to eat them, but they taste bad enough not to make them again. I guess it is because of the egg, but eggs usually taste good in rolls, but the combination tasted bad, even with buttering the rolls.
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9 users found this review helpful
They look better than they taste, big disappointment! They look great but taste terrible, but...
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Reviewed on Oct. 9, 2007 by
wifeyluvs2cook
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wifeyluvs2cook
Oct. 9, 2007
Well, i made these rolls and I gotta say that I was definately disappointed. I followed the recipe to the T. They rose beautifully and looked wonderful, but when I bit into them, they were dense, too sweet, and just not appetizing. Sorry, I was looking for a softer, fluffier, and more savory dinner roll, Im gonna stick to our family recipe.
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8 users found this review helpful
Well, i made these rolls and I gotta say that I was definately disappointed. I followed the...
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