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My quest for the best delicious, yet quick roll recipe, is over. I have found IT, my new “go to” roll recipe is Molly’s Rolls. I got it from Amy at The Sisters Dish. She got the recipe from her friend Molly. So thanks Amy and Molly! I am eternally grateful to you both.
My all time favorite roll recipe has been the Lion House Rolls that I have posted on here before. The problem is the rolls take too much time to make them frequently. Molly’s rolls taste very, very close to the Lion House Rolls. I think for me, what makes a perfect roll is the use of egg and milk in the recipe. Both of these recipes include that.
These tender, tasty rolls are done in about 1 hour and 20 minutes. I decided to shape the dough into crescent shape. So delicious, I am now in heaven! I think this dough would also be awesome to make cinnamon rolls with too (which I have done). YIPPEE!!!!!
- WARM WATER
- WARM MILK
- ACTIVE DRY YEAST
- 1 cup warm water
- 1 cup warm milk (I just heat it in the microwave for 30 seconds and let it sit while the yeast bubbled)
- 1/3 cup sugar
- 1 pkg active dry yeast (2 1/4 teaspoon)
- 1/3 cup oil
- 1/2 Tbsp salt
- 1 egg
- flour (I think I ended up use 4 1/2 cups)
- In mixer combine yeast, sugar, and warm water; let grow until bubbly(about 5 minutes). Add milk and mix. Mix in oil and egg.
- Slowly add 2 cups flour, mix and then add salt. Add 1/2 cup flour at a time until it comes away from side of bowl. Let rise in mixing bowl for about 30 minutes. Form rolls as desired and place on a greased cookie sheet.
- Let rise and additional 30 minutes. Bake at 400 degrees for 10-12 minutes. Brush hot rolls with melted butter. Makes 2 dozen rolls.
This is the original photo for this post. The above photo was updated in January 2019.
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Flour: All purpose or bread flour?
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Tried these for Thanksgiving, they were great, tasted great, easy to make…So for Christmas, decided to try as cinnamon rolls…Oh my, were they good! This is a great dough.
Do you have anywhere on your website on how to shape rolls for all the different rolls out there?
Is there a way to add wheat to this, to make them a little less, well, white? Made the rolls tonight in a rose shape and they’re delish! Just needed that little extra tastiness of wheat!
I tried this recipe a few weeks ago and my family went crazy over them. It’s definitely my new favorite roll recipe. Easy, too. Thanks!
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I made these rolls tonight for dinner and they were OUTSTANDING! I’ll be posting a picture on my blog tomorrow. Thanks for sharing!!
This is probably a silly question, but the recipe just says flour. Is that all purpose, or bread flour? They really look delicious! I can’t wait to make them..
i’ve allways used the frozen rolls that you thaw and let rise for 3-4 hours at room temp. they aren’t bad but they don’t look nearly as pretty as these do. i need to say that i don’t really cook though, i just happen to be married to one. he will be very happy to see i found a bread maker.
i’ve always used the frozen yeast rolls but these look so much better. i can’t wait to have my husband (the true cook) make these for me. he truly loves bread and you have so many recipes to choose from he will be busy every weekend for a while.
Those look good and easy. I have been looking for a easy yeast roll recipe I think I will give this a try.
Thanks for all your great recipes. I thought all rolls took forever to make. These look perfect. I am defiantly going to give them a try!! Thanks!
Laura, thanks for this post! I too love Lion House Rolls, but they do take a lot of time. I am ready to give these rolls a try. Thank you!