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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 rolls 52g Recipe makes 36 rolls) |
||
| Calories 149 | ||
| Calories from Fat 44 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.0g | 7% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 169mg | 7% | |
| Potassium 65mg | 1% | |
| Total Carbohydrate 22.3g | 7% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 2.9g | ||
| Protein 3.6g | 7% | |
By: LinMarie
By: JustJanS
Crock Pot Cream Cheese Chicken
By: Dawn
Copycat Green Giant Niblets Corn in Butter Sauce
By: Karen=^..^=
Country White Bread or Dinner Rolls (Bread Machine)
By: DDW
36 rolls
From: Red Hook
On Jun 17, 2009
The dough was VERY soft and sticky. It ran together and did NOT stay in "plops" at all. There was no separation between the rolls, it was just a mass of dough. I was all prepared to come on here and give it one star and be sad I wasted ingredients. That said, they are frickin scrumptious. Next time I will use 2-1/4c milk and perhaps 7-1/4c flour. I let them rise twice for an hour each time before "plopping". I put some in muffin tins and they came out great. Seriously, folks, they taste awesome. But as far as looks go? Meh. Good thing I was making it to go with soup just for the family.
From: Rejoice
On May 4, 2009
We made these wonderful rolls and they turned out great. We did form them into slightly flat balls and placed them into a buttered dish. I made them with 4 cups unbleached white flour and 3 cups wheat flour. They were great!
From: mianbao
On Sep 10, 2004
Mmmmm, yes, very soft and very light and buttery. I'm happy I found this recipe. I made the rolls by hand, without any additional flour, so the punching down and dividing into "glops" was a little messy. I buttered my hands in the end, and that worked fairly well. Thank you very much for sharing this recipe.
From: Marianne5
On Oct 11, 2005
I have always been intimidated when it comes to making bread. This recipe has converted me into a dinner roll expert in one batch! I halved the recipe for a dinner party of four. They were light and had a delicious buttery flavor. I had extra time and allowed these to rise 3 times (for 1 hour each) prior to making the "plopps" and letting them rise for the final 40 minutes. I made 18 rolls using one 9x13 pottery baking dish.We used leftovers for breakfast with jam and mini turkey sandwiches for dinner. Thank you for this wonderful recipe! I will definately make these again! Marianne
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