Best Rolls Ever!

Best Rolls Ever!


56 people made this

About this recipe: 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.

Cara A. Austin

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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