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How to make it

  • Scald milk and add oil and sugar, set aside to cool to 95 - 110 degrees
  • Add yeast and warm water
  • Add enough all-purpose flour to make batter the consistency of a thick cake batter.
  • Cover and let rise until doubled
  • Stir down
  • Add salt, baking soda and baking powder and enough flour to make a smooth elastic dough.
  • (You may stop at this point and refrigerate the dough for up to a week or you use the dough immediately. Refrigeration will increase yeast taste)
  • When ready to bake, pinch off golf ball size pieces and place side by side (touching) in a greased baking pan. Let rise until doubled and bake in 400 degree oven until lightly brown.
  • Noe: If using self-rising flour, omit salt and baking powder.

Reviews & Comments 7

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    " It was excellent "
    mi_illusion_st ate it and said...
    great tasting rolls,, I have also used this recipe to make a bread loaf,pizza crust, bread sticks and have actually stuffed them with meat and cheese before rising and baking them, they also freeze well... I freeze them in balls before the 2nd rise.Thanks for a great easy recipe. I also use olive oil for my oil in it. I've topped them with everything from onion slices to cheese and herbs they have turned out everytime.
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    " It was excellent "
    justjute ate it and said...
    Thank you for this recipe, they were AWESOME!! The teens hit them hard even before dinner. I recommend anyone to give them a try, this will be a standard for me from now on.
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    " It was excellent "
    pointsevenout ate it and said...
    These rolls do get good oven spring. How do you think they will do making New England style hot dog rolls?
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  • windy1950 5 years ago
    We had some Sister Shubert's rolls while in Mississippi visiting a paternal aunt. LOVED them!! Thanks for posting.
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  • chefjeb 6 years ago
    Thanks for the comment, Points. It does make a lot of rolls, but the idea is to make a batch and refrigerate and pinch off what you need for nice hot rolls every day. The dough will last a week in the fridge. So, only have to make the recipe once a week, unless you get piggie. Glad you enjoyed!
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    " It was excellent "
    pointsevenout ate it and said...
    Good roll. Fluffy and light. Suggest anyone to make half a recipe unless you are making for an army.

    My flour usage was 6 cups then 2 cups.
    See also: Refrigerator Yeast Rolls
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  • nanacarol 8 years ago
    Can you please give an estimate on flour for us beginners?
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  • katerina 9 years ago
    Wow, these sound great! How long does it take to double in size? Like an hour? Could I make it on a weeknight?
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    " It was excellent "
    notyourmomma ate it and said...
    Just like my mom used to make when we were kids. Great Aunt Mabel taught her how to make these as a child and then Mom taught me. Haven't made them in ages. Time to teach my child the wonders of these rolls. They are delicious. I always refrigerate at least one day for a more yeasty roll flavor. YUM.
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