Unbelievable Rolls

    1 hour 45 mins

    Simple dinner rolls that are easy to make. Dough is also a great base for cinnamon rolls.

    676 people made this

    Makes: 16 

    • 180 ml milk
    • 180 ml water
    • 100 g white sugar
    • 1 teaspoon salt
    • 2 eggs
    • 20 g active dry yeast
    • 625 g all-purpose flour
    • 110 g margarine, melted

    Prep:30min  ›  Cook:15min  ›  Extra time:1hr rising  ›  Ready in:1hr45min 

    1. In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
    2. 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.
    3. 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.
    4. Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
    5. Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (690)


    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.  -  17 Sep 2006  (Review from Allrecipes US | Canada)


    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.  -  06 Sep 2005  (Review from Allrecipes US | Canada)


    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!  -  26 Nov 2002  (Review from Allrecipes US | Canada)