Total TimePrep: 15 min. + rising Bake: 25 min.
- 1 package (1/4 ounce) active dry yeast
- 2 cups warm water (110° to 115°)
- 1/2 cup butter, melted
- 1 egg, beaten
- 1/4 cup sugar
- 4 cups self-rising flour
- In a large bowl, dissolve yeast in warm water. Add butter, egg and sugar; mix well. Stir in flour until thoroughly combined (batter will be soft). Cover and refrigerate overnight.
- Spoon batter into greased or paper-lined muffin cups. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
Editor's NoteAs a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutrition Facts1 each: 168 calories, 6g fat (4g saturated fat), 29mg cholesterol, 422mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 4g protein.
Apr 6, 2015
These were a big hit at Easter. I used 2 cupcake pans and the batter yielded 19 rolls. They all went! I'm not a baker but I found this recipe to be very reliable. You do need to look for self-rising flour. I thought all flour was self-rising. The one I used is Aunt Jemima brand.
Feb 7, 2015
Phenomenal!!! Light, airy, buttery, moist rolls. Best my family's ever had....and so easy!
Dec 26, 2011
Love this recipe!!! Especially like that it stores in fridge so I can make fresh rolls daily. Just don't store in a tightly closed container like I did over the holidays. As my husband loosened the jar lid warped by the pressure built up as the yeast worked its magic, it exploded, bruising his hand and spewing sticky dough all over the room. It was really funny but we won't have a repeat performance!
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