Baker’s Dozen Yeast Rolls
A yummy honey-garlic topping turns these easy dinner rolls into something extra special. Try ’em with soups and chili. —Taste of Home Test Kitchen
Ingredients
- 2 to 2-1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 package (1/4 ounce) quick-rise yeast
- 1/2 teaspoon salt
- 3/4 cup warm water (120° to 130°)
- 2 tablespoons plus 4 teaspoons butter, melted, divided
- 3/4 cup shredded sharp cheddar cheese
- 2 teaspoons honey
- 1/8 teaspoon garlic salt
Reviews
I love the convenience of using my bread maker on the "dough" setting to make these rolls. After the cycle is completed I form the bought and let the rolls rise for 45 minutes and bake, then brush with melted butter. It's easy to double the recipe too. These rolls freeze really well too.
Came out wonderfully! I wish I could post a picture. Smelled amazing as they were baking. I didn't have quick-rise yeast, so I let them rise a little longer, just kept an eye on them.
I can't believe how perfect these turned out to be so easy and using so few ingredients! They were so so soft and feathery. I left out the cheese and brushed plain butter over the top as I was looking for an easy yeast roll recipe and I have found it! These were a great addition to our Easter dinner.
Made with no adjustments. The Quick Rise yeast made this recipe easy and the results were great. No leftovers!
De-e-e-licious! I made no adjustments and was happy for an opportunity to use my Quick Rise Yeast. Last time I bought supplies I picked some up along with the Active Rise. I certainly appreciated how easy it worked, I can't stand long because of some physical problems right now, really needed to cut time if possible. I am waiting for my granddaughter to come take some home.
What is quick rise yeast
I would like to know what pumpkin spice is
I use bread flour, regular yeast and double rise the dough. First rise in a greased bowl after mixing all the ingredients for 45 minutes then a second 45 minute rise after I’ve shaped them. They’re delicious and a huge hit. I actually tripled the recipe once and it still wasn’t enough. I use McCormick Pink Himalayan Garlic Salt for the topping. Really makes a difference.
These came out great. I also omitted the cheese like many other reviewers and I also just used plain melted butter after the bake instead of the honey garlic butter. Soft and delicious - my family ate them all. I had to cook them for closer to 20 minutes to get them brown like the picture. For Sandi53916 - the beauty of the quick rise yeast is it's very user friendly. You probably didn't need to let it rise in the oven (I always do a room temperature rise) and the 10 minute resting period in the beginning of the recipe - it's just to let the dough rest for a little bit so you don't have to worry about it not rising during that time. The only rise you need takes place after the rolls are formed. I'll definitely be making this again.
Not having worked with rapid rising yeast much at all; I probably made some mistakes. At first the dough barely rose at all. I've had that happen before with that type of yeast. But, I rolled out the dough and cut it into even sections , rolled them into balls and put them in a sprayed pan anyway. I did heat my oven to 200 degrees and added a quart bowl of bowling water to the oven before turning the oven off. They've risen up nicely. I did leave out the cheese and garlic. Just because. I'm ready to put them in the oven now, they look like they're going to be great! Oh, I did add an additional teaspoon of sugar as my friends like the rolls at Ponderosa Steak House and they're on the sweet side. I'm not so sure about the rapid rising yeast. I'd picked it up quite by accident some time ago but now went back to the active dry yeast which I've, personally had better luck with.