Total Time
2hrs 15mins
Prep 2 hrs
Cook 15 mins

O'Charley's Rolls, Not my own recipe but I found it on line and thought I should post it on this site

Ingredients Nutrition

Directions

  1. Mix:
  2. 1/2 cup vegetable oil.
  3. 1/2 cup boiling water.
  4. 1 teaspoon salt.
  5. 1/3 cup sugar.
  6. Mix ingredients below together and pour into oil mixture:.
  7. 1/2 cup warm water.
  8. 1 package dry yeast.
  9. Add:.
  10. 1 large beaten egg - mix well.
  11. Add:.
  12. 3 cups flour - form into a ball.
  13. Lightly flour this ball and put into a bowl. Let rise for 2 hours.
  14. Shake the bowl so the ball drops down in size somewhat. Then pinch
  15. off 3 pieces for each roll. (I was lazy and just pinched off 1 large
  16. piece per roll) Then roll into little balls.
  17. Place the 3 balls in a well-greased muffin pan. Let rise for 2 hours.
  18. Bake at 400 degrees for 10-15 minutes.

Reviews

(9)
Most Helpful

These are a hit for holiday with my family. I remember gobbling these down as a child in Tennessee. What a trip down memory lane to have them again, homemade. These are sweet and tasty. I add my salt last to give the yeast a chance to get going, and I really watch the development of the dough as I add the flour. My advice with the flour is to eyeball it every time, then they come out perfect!

ChefLucyLynn October 22, 2009

I'm the odd woman out on this one...I and my family thought these rolls were fabulous! Believe me, I was pretty skeptical when I first mixed the dough together and got a sticky mess when I tried to knead it. So I decided not to knead it at all and to just see what happens. In the shaping step, I greased my hands as well as the muffin pan with melted homemade ghee, which made the dough much easier to work with and gave the rolls a slightly nutty flavor. The rolls came out very tender, delicious, and would have tasted very similar to O'Charley's if I had drenched them in butter. Thanks for a great recipe!

LilBit88 October 07, 2008

WAY too dense they were more like biscuits than rolls

Christina L. April 26, 2015

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