Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

These are so good we eat them plain. No butter needed, though if you want to go through all the trouble of getting it out of the frig and getting a knife, etc. be my guest. Actually got this recipe from (but that was before I found this website...I'll never go back!) ha!

Ingredients Nutrition


  1. Mix 2 C flour& yeast.
  2. In a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave.
  3. Add all at once to flour mixture and beat till smooth.
  4. Mix in enough flour to make a soft dough (2-3 Cups).
  5. Mix well, then turn out onto floured surface and let rest under a bowl for about 10 minutes.
  6. Shape dough into 12 slightly flat balls and place on greased baking sheet (I actually prefer to use parchment paper-- easy clean-up!) to rise till doubled in size.
  7. Bake in preheated 400 degree oven 12-15 minutes.


Most Helpful

These were great and tasty buns. They are such soft and fluffy rolls! I moulded mine to 16 little mini rolls, and they turned out a great size, great as a afternoon snack. These buns rise really well, and it DOESN'T have a yeasty taste at all. Just like Mirjam, I also punched down the dough and let it rise a second time before shaping and letting it raise on parchment paper before putting it in the oven. I cut down the water to 1/4 cup, and added 1/2 a cup of fresh orange juice instead. The I grated the rind of the oranges into the mixture. I brushed the top of the rolls with a little beaten egg mixture, just to give it a nice colour and gloss. Turned out just like it would if you bought it in a store. Try this recipe, it is fail proof...I am an utter novice in bread making. :)

KitchenManiac February 09, 2003

If you could ever call food beautiful-tasting, this is it! I've been making challah forever, and I'm always looking for a new recipe to vary the tastes. Yogi, this is my new recipe, and I'm not going to give it up too soon! These make such soft and tasty rolls! I made up a batch last night. I took them out of the oven at 9 PM! PM! Way after dinner time! All twelve rolls were gone by 10:30 PM! All of a sudden, people in my house got the munchies, and we had a sandwich party. I have quickly made up another batch this morning to have challah for the weekend. And quick is the operative word here, since the dough rises very quickly, but it doesn't have an over-yeasty taste. I made the dough substituting soy milk for the milk and the water. Milk gives bread such a soft and delicious crumb. I also punched down the dough and let it rise a second time before shaping and that last rise. Last night I made them into the twelve rolls called for in the recipe, but this morning I braided them into two challahs, and I'm going to have to hire armed guards to keep watch over them so we can have some bread with dinner tonight and lunch tomorrow. Yogi, this bread rocks, and so do you!

Mirj February 06, 2003

Oh my gosh...these buns are A*W*E*S*O*M*E...there is no way 5 stars are enough!!! I was flying to get a meal on the table...spur of the moment dinner invitation...and I needed something for bread or rolls. I thought of this recipe hanging in my recipe clip and that it was only supposed to take 1 hour and 15 minutes start to finish...I don't think it even took that long. It only took about 5 minutes to throw together. Then let them rest the ten minutes...they were already raising like crazy! I couldn't believe my could almost see them raise... I grabbed the parchment paper, spread it on the cookie sheet, divided the dough in half, and in half again, and each section into thirds forming buns and placing them as I went. By the time I finished with the last one, the first ones were already obviously rising again. I set my oven to preheat. When the beeper went off telling me the oven was up to temp, I looked and the rolls were obviously already doubled in size, so I popped them in. Oh my land...if ever a bread was decadent...this is sure it!!! Like Mirj said yogi, you ROCK!!! and my DB told me tonight that I ROCK, so thanks for helping me ROCK!!!

Cindy Lynn February 12, 2003

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