Yeast Rolls

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Big hit with the family. I used rapid rise yeast and cut total rise to 1 hour. I also needed almost 1 cup extra flour to make the dough manageable.

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Easy and delicious yeast rolls. They do take alot of time but worth it. I did use 3 packs of yeast and I added 2 tablespoons of salt added at the end of the flour.

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I have made these rolls for the last three holiday seasons. They turn out perfect every time! My only advice though would be to allow the dough to remain a bit sticky. They dry out if you add too much flour. Overall, this recipe will remain in my recipe box, handed down to my daughter.

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This recipe is one for the books! The rolls turned out great and i just followed the recipe as is but tried the added vanilla extract and LOVED them!!

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These are the greatest!!! I made these for Thanksgiving dinner. I had made a practice batch about three weeks before, and they were really good. We were eating Thanksgiving dinner more as lunch at about 1 P.M., so my problem was the multiple raise times need for this recipe, and all the other food prepration I had to do,I wanted them fresh from the oven at meal time. I raised them first in a warm place as instructed. Then I placed them in the fridge for the second rise, but I left them there overnight which was about 10 hours. I ended up raising the dough 4 times to fit my schedule. They were delicious, even better than my first batch, when I followed the rise schedule as directed. Oh, I used the 3 egg 3 yeast variation. Thank you so much for this wonderful recipe. I will use it often.

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These are The Perfect Yeast Rolls! They take a lot of time, but are WELL worth the time. I followed the recipe exactly and had NO issues. I will be serving these tomorrow for Thanksgiving dinner. I would like to know if anyone has frozen them after all the steps except baking.

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I made these this weekend to test-drive it as a potential Thanksgiving recipe. Followed the recipe to the T except I added 3 eggs/3 yeast packets per a reviewer's suggestion, used Earth Balance instead of shortening and butter, and let the dough sit in the fridge overnight after the first rise. I found that the dough was quite loose and sticky after the first mix, almost impossible to turn in the oiled bowl, but after it rose once I kneaded it for a few minutes with about 1/2 cup more flour and it was the perfect silky elastic dough. The overnight rise gave it a really great flavor; the texture is fluffy and they are very rich- 175 calories and 6 g fat per roll when you make 18 rolls with the batch, which is what I ended up with. They are the perfect dinner roll size and are exactly the kind of roll I was looking for.

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I love to be in the kitchen. I made the yeast rolls and did not like them. It was more of a bisquit taste than a yeast roll. I did like the height of the roll and very soft. Still looking for the perfect yeast roll recipe.

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The rolls were excellent, I followed the recipe to the letter and on my first attempt they came out awesome.I mixed my dough completely by hand. The recipe was really easy to make and of all the recipes I have tried this one is by far the best. Its a keeper for me. For all those culinary degree holders, you're over thinking it.

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These rolls tastes just like the homemade yeast rolls by great-aunt used to make before she passed away. I cut the recipe in half and followed the recipe as written. When I put the dough in the refrigerator it didn't rise so I may omit that step next time. Other than that, they were excellent. I made honey-cinnamon butter to go with these and there were a lot of mmm's at the table :-