Homemade Hot Rolls

Homemade Hot Rolls created by PalatablePastime

We have a small close-knit community, so when someone dies, the women get together and prepare dinner for the family. I had taken food to one of these dinners, and helped served. I was lucky enough to get in line before the hot rolls were all gone. They were DELICIOUS! I asked who made them, and found out it was a woman by the name of Alice Ash. I asked her for the recipe, but she didn't have the recipe with her. A few days later, I received the recipe from my mom, who'd gotten it from her neighbor. Alice had given it to the neighbor, to give to my mom, to give to me! That's small town networking!

Ready In:
40mins
Yields:
Units:

ingredients

  • 2 (1/4 ounce) packages dry yeast
  • 2 cups water
  • 4 tablespoons sugar
  • 4 12 cups well sifted flour (sift an additional 2 cups or so to knead with when ready to place in pan)
  • 2 teaspoons salt
  • 2 eggs
  • 4 tablespoons soft shortening

directions

  • Dissolve yeast in warm water.
  • Stir sugar, salt, and half of the flour into the yeast mixture.
  • Beat in the eggs and shortening.
  • Add the remaining flour and beat until smooth.
  • Scrape down the sides of bowl, and cover with a cloth, and let rise in a warm place, until doubled in bulk (approx. 30 minutes).
  • Stir down the dough.
  • Add more sifted flour until it can be worked with hands (just add gradually until it feels right).
  • Knead a few times, not a lot; just get it worked in and ready to pinch off into rolls.
  • Pinch the rolls off (medium sized), and place in a greased pan.
  • It may take two pans; one small, and one larger, for all the dough.
  • You can also make loaves of bread out of it.
  • Allow it to rise again, until doubled in bulk.
  • Bake at 375-400 for 15-20 minutes .
  • When done, brush with butter (while hot).
  • Note: You can also use this recipe to make bread loaves (it should make 2 loaves in traditional bread pans), or cinnamon rolls.
  • For the cinnamon rolls, roll the dough out, sprinkle with cinnamon and sugar, and roll up like a jelly roll.
  • Slice off, place in a baking pan, and bake at the same temperature as the rolls, until done.
  • Coat with frosting made with powdered sugar, milk, and a dash of vanilla.
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RECIPE MADE WITH LOVE BY

@H. Cato
Contributor
@H. Cato
Contributor
"We have a small close-knit community, so when someone dies, the women get together and prepare dinner for the family. I had taken food to one of these dinners, and helped served. I was lucky enough to get in line before the hot rolls were all gone. They were DELICIOUS! I asked who made them, and found out it was a woman by the name of Alice Ash. I asked her for the recipe, but she didn't have the recipe with her. A few days later, I received the recipe from my mom, who'd gotten it from her neighbor. Alice had given it to the neighbor, to give to my mom, to give to me! That's small town networking!"

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  1. Becky
    I was looking for a homemade roll recipe and came across this one and I love it. I made them last night to go along with soup beans that my husband made over an open fire in a dutch oven. my whole family loved them. I give them five stars!!!
  2. Sharon J.
    If I wanted to freeze the dough...would I freeze after it had risen, or before..or after it was baked?
  3. MichaelG 2
    I made this using a stand mixer and instant yeast (2 TB. Used 6 cups flour by the time it was ready to make the rolls. Wonderful taste and texture. Thank you for the recipe. Also made a few cinnamon rolls with the dough that would not fit in the 9 x 13 pan. Good also.
  4. JimB427
    The only reason I gave this 5 stars is because I can't give it any more. I followed the recipe exactly. The instructions were clear and they turned out perfectly. I baked them at 375 for 18 minutes, and man o man were they ever goooood. Jim
  5. Roxygirl in Colorado
    From the moment I saw the photo for these rolls I was in love. Unfortunately, I experienced trouble and my rolls did not turn out like photo. I found the flour amount unclear and kept adding lots of flour to try to get a firmer, non-sticky dough. I lost count how much I did finally add. The recipe said it yielded one 9 x 13 pan, so I used that, however I knew it was way too crowded and my dough was too soft and billowy to hold its shape. Because it was so crowded it all grew together and took about three times the minutes to cook, and the rolls had a tough, biscuit appearance on top. I make rolls often, so I was very discouraged at my end product. If any one has any tips I would love to hear them, and maybe I'd try again. I'm curious how much flour other people used and if it was all-purpose or bread.
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