Total TimePrep: 40 min. + rising Bake: 15 min. + freezing
- 2 packages (1/4 ounce each) active dry yeast
- 2 teaspoons plus 1/2 cup sugar, divided
- 1-1/2 cups warm water (110° to 115°)
- 1-1/2 cups warm whole milk (110° to 115°)
- 1/4 cup canola oil
- 4 teaspoons salt
- 7-1/2 to 8-1/2 cups all-purpose flour
- Butter, melted
- In a large bowl, dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Add warm milk, oil, salt and remaining sugar. Stir in enough flour to form a stiff dough.
- Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch down dough. Turn onto a lightly floured surface; divide into four portions. Divide and shape each portion into 12 balls. Roll each ball into a 10-in. rope; tie into a loose knot, pinching together ends. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 20-30 minutes. Preheat oven to 300°.
- Brush rolls with melted butter. Bake 15 minutes to parbake. Cool completely on a wire rack. Freeze in resealable plastic freezer bags.
- To serve, preheat oven to 375°. Bake frozen rolls on baking sheets until browned and heated through, 12-15 minutes.
Nutrition Facts1 roll: 120 calories, 1g fat (0 saturated fat), 1mg cholesterol, 197mg sodium, 24g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.
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Dec 24, 2017
So far a five. Easy to make. I am waiting for them to cool. OOH they smell so good. I am going to freeze them and finish baking them for Christmas. One thing out of the way.
Dec 2, 2017
These rolls look amazing and I am sure they taste good, but 24 carbs is not a good for a diabetic. Just for one roll, what about the other items in the meal?
Nov 24, 2015
I found this recipe today and I baked these, they are delicious. I am thinking I will need to make a second batch to make sure there is enough to go around for Thanksgiving. I am going to try this process on a recipe from my husband's Grandmother. Thanks for this recipe.
Sep 26, 2013
I was so happy to find this recipe. The rolls have a great taste and even after frozen, are fresh and delicious! as a mother to three young boys, two with special needs and a husband in the military, fast, easy and delicious meals are a must. These rolls are a great addition to almost any meal :)
Oct 4, 2012
Right now I'm not giving it the best of reviews...only because I converted oz into tsp for the yeast! It gave me the wrong amount to use. I used at total of 1 1/4 tsp of yeast...when really there is 2 1/4 tsp per package! So i should have used 4 1/2 tsp of yeast! Way off...couldn't understand why it won't rise. I will be trying these again tomorrow. Even though I have tiny hard bun...the flavour is great, so I'm going to give it a second chance. Wish me luck:)
Nov 24, 2011
Oooh amazing to eat and easy to make, the texture is light and fluffy and goes well with anything! (we've been known to eat them randomly through out the day!)
Jul 26, 2011
It has been awhile since I have made these only because I lost the original recipe I had xeroxed out of the magazine years ago. I am so glad to find this again! These are excellant rolls to keep in the freezer so your always ready should unexpected company drops in. The texture and taste are nice and not nearly as hard to make as the picture would have one think. Can't wait to get some back in the freezer!!
Oct 24, 2009
I reviewed once already to say how wonderful this recipe is. I need to post again to post of what can only be described as an "EPIC FAIL."I did it up as written. So I thought.I had the dough kneaded beautifully. Just the right amount of flour, it felt exquisite. I turned around to grab the bowl I'd prepared to raise it in.OH. NUTS. (Not really but I can't post what I actually said here.)I had forgotten the salt and the second amount of sugar.I ended up saving it by letting it raise, punching it down, dividing it into four portions and then pressing into pizza pans sprayed with cooking spray. I baked them at 400ºF for 6 minutes. They should be good for freezing now!
Oct 1, 2009
These are excellent. I'm a lousy judge of dough amounts in my hand so I didn't get the full 4 dozen, I only got about 3, and I didn't bother tying them into pretty knots, but they are wonderful nonetheless. I will recommend this recipe to ANYONE!