Sara Foster's Southern Kitchen
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Recipe Reviews
southerncooker from Boomer, NC
These are very good yeast rolls. I opted to make and bake in the same day instead of refrigerating the dough overnight. They are great with meat stuffed inside after baking. I can't wait to try Judy's Warm Ham and Cheese Rolls p.75 with some of these leftovers. I did only make a half recipe and still got about 30 2 inch rolls. They are wonderful warm from the oven. I easily made mine with a wooden spoon. You do need to plan ahead though even if you don't use the fridge method of rising since the dough rises about 2 hours and then the rolls rise again for about 30 minutes before baking for about 14 minutes. I used bread flour since I've always gotten better results using that when making rolls especially crescents.
(edited 17th December 2011) (0) comment (0) useful
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