Soft Sweet Light Rolls

Bread | Recipes

ByMargoMay 18, 2011November 17, 2023

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These rolls are so yummy! My mom makes them almost every Sunday, and they are just the best! Everyone who eats them just raves over them. I wish I had a picture of when she makes them because they are spectacular looking. This recipe makes about 2 1/2 dozen, and she bakes them all together in a giant cake pan and they all squish together and look delectable! She got the recipe from a pastor’s wife almost 40 years ago, and we don’t know the original source.

INGREDIENTS:

2 packages or 2T yeast
1/2c warm water
2 tsp. sugar
Put in bowl together to let yeast activate

In a separate bowl mix:

1 cup hot water
1 cup milk
2 beaten eggs
1/3 cup oil

In yet another bowl mix:

3/4 cup sugar
3 tsp. salt
7 to 8 cups regular all purpose flour ( Start with 7 cups, then as you’re mixing it add more flour till the dough is just a touch dry, and not too sticky.)

Mix two bowls of wet ingredients together. Make a hole in the dry ingredients and pour the wet ingredients in.
Either mix by hand or mixer dough hook.
Rolls will be lighter and fluffier if you use your dough hook.
Cover and let rise for 45 minutes in a warm non drafty area.
Spray your pan or pans with cooking spray.
You need a pan or two with sides like a casserole dish or a large cake pan.
Roll your dough into golf ball size balls and place about 3/4 inch apart in pans.
This should make 2 1/2 dozen rolls.
Cover and let rise again for 1-2 hours till they at least triple in size.
Bake in 350 degrees preheated oven for about 15 to 20 minutes till golden brown.
When you take them out you can brush butter over them if you like.

Nothing brings people together like a delicious, homemade meal. And when it comes to homemade meals, there’s nothing quite like a homemade classic roll recipe. If you’re looking for an amazingly delicious recipe, then this traditional recipe is it for the softest, lightest rolls ever!

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Serving Size 2 1/2 dozen

Ingredients

2 packages or 2T yeast
1/2 c warm water
2 tsp. sugar
1 cup hot water
1 cup milk
2 beaten eggs
1/3 cup oil
3/4 cup sugar
3 tsp. salt
7 to 8 cups regular all purpose flour Start with 7 cups, then as you’re mixing it add more flour till the dough is just a touch dry, and not too sticky.

Instructions

Put in bowl together to let yeast activate: the yeast, 1/2 cup warm water and 2 teaspoons sugar.
Mix in separate bowl: the hot water, milk, eggs and oil.
Mix in another separate large bowl: 3/4 cup sugar, 3 teaspoons salt and the flour.
Mix two bowls of wet ingredients together.
Make a hole in the dry ingredients and pour wet ingredients in.
Either mix by hand or mixer dough hook. Rolls will be lighter and fluffier if you use your dough hook.
Cover and let rise for 45 minutes in a warm non drafty area.
Spray your pan or pans with cooking spray.You need a pan or two with sides like a casserole dish or large cake pan.
Roll your dough into golf ball size balls and place about 3/4 inch apart in pans.
This should make 2 1/2 dozen rolls.
Cover and let raise again for 1-2 hours till they at least triple in size.
Bake in 350 degree preheated oven for about 15 to 20 minutes till golden brown. When you take them out you can brush butter over them if you like.

These are so yummy and flavorful! I hope you will try them!

you are invited to frollow my blog
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1. I seen your recipe through Pinterest and decided to give them a try. Honestly, other than beer bread and biscuits, I have always failed at making rolls. My mother can make them in her sleep but even using her recipe it was so sad. Look forward to see how these turn out.
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2. Can this recipe be cut in half???
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  1. Sure you could cut it in half. 🙂
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    Reply
Wow, they look so light and fluffy! Can you send one over?
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These look so amazing! I’m going to have to give the recipe a try!!! Thanks for inspiring me!!!
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ooooh, those look so yummy! Thanks so much for linking this up to our Wicked Awesome Wednesday link party!
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Yum! Thanks for sharing at What’s Cooking Thursday! These look amazing!!
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These look delish, I am going to try them!
I am also your newest follower!
Jodi
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Mmmmm! I’m a new follower, and I found you through Thrifty Thursday blog hoppers. I look forward to seeing more from you! I’d love a follow on my blog too!
Alisa
http://asterriskjewelry.blogspot.com/
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Those look delicious! I am so gonna make them! I am your latest follower!
mickey
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I came over from Shabby Nest party. These are SO beautiful. Thanks for sharing!!!
M.L.
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these look amazing! I found your link on the shabby chic cottage link party! I may have to try these! fell free to check out my blog
http://chef-n-training.blogspot.com/
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Hi Margo,
We just love homemade rolls and your recipe looks delicious! I will have to put this one in my file. Thanks for sharing with Full Plate Thursday and come back soon!
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Thanks so much for linking up with Friday Potluck — I love homemade rolls 🙂
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these look delicious great dinner piece come see me at http://shopannies.blogspot.com
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Rolls are my favorite, I can eat fresh bread by the basketful. Thanks for linking this up to Fat Camp Friday! Hope to see you next week!
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Thank you for sharing I cant wait to make them. I pinned it in my pinterest. Thanks again. I am visiting from the chic on the naptime crafters linky party. Come and say hi I love visitors and I am doing a really fun giveaway next week so come back and check it out.
A Mommy’s Life….with a touch of Yellow
tyandwhitneyulrich.blogspot.com
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Hi Margo,
I am always fascinated with bread..because I have made 4 attempts and all of them turned into stone..lol!Your bread recipe is making me courageous again.I read your recipes and I cant wait to try them.I am your newest follower.would you like to know about Filipino Food? please do come and check my blog.Thanks, have a great weekend
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These look perfect in every way!
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OMG these looks great!!!
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Do you think I could use this recipe in a bread machine on the dough setting?
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They do look scrumptious! I will be trying these!
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They look yummy! I will definitely be trying these.
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These rolls look perfect!!!
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Hmm.. This looks so yummy. I really need to try this! 🙂
Thank you so much for linking up to {nifty thrifty sunday}!
I hope to see you again tomorrow!
xoxo,
Vanessa
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Thank you for linking to my blog in your post! I love ya for it! xoxoxo I’m following your blog and I’m adding your button to my Friends button tab.
Let me know if you would like to be featured as guest chef sometime on my blog. I’d love to feature you and one of your tasty recipes!
xoxox SusieQTpies Scraps of Life
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There’s nothing as good as hot yeast rolls! I used to make homemade yeast rolls years ago and always loved them. If I make them now, I’ll eat all of them. 🙂
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1. I have the same problem! 😛
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can i cut recipe i half for less rolls or do you have one for 3 to3 1/2 cups of flour thanks
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1. It would be fine to half the recipe. 🙂
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These look so perfect and so good especially when they are warm! Thanks for sharing at Fiesta Friday party! x
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Hope you are having a great day and thanks so much for sharing your awesome post with us at Full Plate Thursday.
Come Back Soon
Miz Helen
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These sound yummy! Something my boys would probably eat all in one go! Thanks for sharing at Fiesta Friday.
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I am always looking for new bread recipes and these look amazing! I can’t help myself. Thank you!
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Please state whether this uses All Purpose flour, bread flour or self-rising flour. Those of us that are bakers have all three in the kitchen so it is helpful to have the type listed. Thank you and they look awesome!
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1. Use regular all purpose flour. 🙂
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  1. Do I sift the flour before measuring, or after, or no sifting needed? Thanks!
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    1. I almost never sift the flour. 🙂
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These rolls look delicious!
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Oh, my word! These look amazing! I don’t think I could have just one! Thanks for sharing. Feel free to share this at my Make it Pretty Monday party at The Dedicated House. Here is the link to this week’s party: http://www.thededicatedhouse.com/make-pretty-monday-week-245/ Hope to see you at the bash! Have a great week. Toodles, Kathryn @TheDedicatedHouse
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These make my mouth water just looking at them! Thanks for sharing your recipe at Merry Monday! I can’t wait to see what you link up next week! Roseann from This Autoimmune Life
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Margot, can I make the dough a day ahead and refrigerate or do I need to make the day of?
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1. I probably wouldn’t just because it will continue to rise and change texture some. 🙂
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I made these yesterday. They are delicious and easy. Thank you.
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I made these today. Definitely the best bread I have ever made. I used slightly more flour- 8 and 1/2 cups, but that was no problem. So light, delicious, and amazing.
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1. So glad you enjoyed them! They have been a family favorite for years!
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Can you freeze them after they are baked, or are they best eaten fresh?
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1. They’re scrumptious fresh, but I think they would do fine freezing them also. 🙂
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Can you freeze the dough BEFORE baking?
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1. I’ve never done it, but I don’t see why not. When you’re ready to use it, I would just be careful to thaw it in the refrigerator to minimize the amount of time it raises at room temperature, since the dough contains raw eggs which have bacteria.
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Margo,
Wow, these rolls look amazing. Pinning and hope to make them.
Stop by Thursday Favorite Things since you are being featured.
https://eclecticredbarn.blogspot.com/2018/11/thursday-favorite-things_7.html
Hugs,
Bev
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Making these Thanksgiving Day.! Yum!
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Wondering if you have every made these ahead of time and baked them the next day?
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1. I think they would rise too much. If you did try it, you would need to refrigerate them because they have raw egg in them, but they still will continue to rise, even in the refrigerator. I do frequently make and bake them the day before I plan on serving them. They are still scrumptious the next day! Actually my inlaws are coming today to spend Thanksgiving, and I’m baking my rolls this afternoon for tomorrow. 🙂
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Hi Margo! I just started following your blog and am loving the ideas! I can’t wait to try the rolls!
I’m curious…is the recipe from the Garlichs? That would be about 40 years ago.
Thanks for sharing the recipe and tell your Mom I said hello!
Blessings,
Jackie
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Made this bread recipe, but with a little variation instead of using water and milk, I used can of coconut milk. I had a picture but not able to post it.
It was delicious!
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what kind of oil do you use in this recipe
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1. I use vegetable oil. 🙂
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I made these today, when I removed the saran wrap to bake, they fell immediately. Any suggestions
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1. I usually cover mine with a clean dish towel while they are rising. If you use plastic wrap, maybe give the plastic wrap a quick spray with cooking oil spray before you lay it over the rolls. 🙂
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Do I kneed the dough?
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1. Yes, I do just for a few minutes. 🙂
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This is my go to recipe. These rolls are irresistibly delicious! I make them quite a bit.
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