Best Rolls Ever!

    1 day 40 mins

    A yeast-roll recipe which uses self-rising flour for the most airy, delicious rolls ever! Note: the secret to these light and airy rolls is NOT punching down the dough and NOT kneading it, plus the added lift the self-rising flour gives.

    56 people made this

    Makes: 24 rolls

    • Ingredients A
    • 475 ml water
    • 225 g butter
    • 200 g white sugar
    • 2 eggs
    • Ingredients B
    • 120 ml water
    • 1 teaspoon white sugar
    • 21 g active dry yeast
    • 1 teaspoon salt
    • 940 g self-rising flour

    Prep:10min  ›  Cook:30min  ›  Extra time:1day rising  ›  Ready in:1day40min 

    1. For ingredients A: Place water and butter in a large bowl and microwave about 2 minutes.
    2. In another bowl, mix 1 cup sugar and eggs.
    3. For ingredients B: In a separate cup, microwave water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this.
    4. Mix ingredients A together; add salt. Mix in ingredients B (yeast water) Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered.
    5. When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle.
    6. Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size.
    7. Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven.

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    Reviews in English (51)


    I cut this recipe in half. Because the recipe asked for 1 1/2 packets of yeast, I didn't know how to easily divide a packet of yeast in half so I used two full packets. I used my Kitchen Aid to make these rolls. I proofed the yeast in the mixer bowl with the sugar and warm water for ten minutes until the yeast "bloomed", then I added melted margerine, the egg, the remaining water and the dry ingredients. I did not use self-rising flour, just regular AP flour. This dough needed more flour than the recipe stated to get the dough into a ball and able to jump on a hook, over a cup. I kneaded this dough with my dough hook for about five minutes, then I set it to rise for an hour in a large greased bowl covered with a tea towel on a warm heating pad for an hour. I used a 1/3 cup measuring cup to make uniform rolls and rolled them on the counter to make better shaped rolls. I covered the top of the rolls in the muffin tin with saran wrap before letting it rise on the warm heating pad for another hour or so. I baked them at 400 degrees for 12 minutes, then brushed the tops of the hot rolls with vegetable oil right out of the oven. These rolls were GINORMOUS. They looked pretty and turned out fluffy and the perfect roll consistancy but they were quite sweet. Not so much a dinner roll for us, but I think this would make a good base for a sweet roll.  -  30 Jun 2012  (Review from Allrecipes US | Canada)


    This is the closest I've come to my great grandmother's rolls. The secret to light and fluffy rolls is to not overknead, or they turn out biscuity. These come out perfect with my Kitchenaid mixer every time. It's also even better using bread flour, which makes them lighter and softer. I don't refrigerate over night, instead I let rise for 45 minutes and then dump on floured surface and make into rolls using as little dusting flour as possible. Cover with plastic and let rise again for 30-45 minutes before baking. Be sure to put the rolls about 1 inch apart, being closer together makes for a taller and softer roll. Excellent recipe, thank you!  -  14 May 2006  (Review from Allrecipes US | Canada)


    Perfect first time trying it. so simple I couldn't believe how good they are. Didn't have time to do the overnight in the refigerator and even with a short amount of time to rise they came out perfect tasty and light. Will be my choice for all occassions.  -  26 Dec 2001  (Review from Allrecipes US | Canada)