Comments on: The Best Dinner Rolls – Soft, Sweet Bread! http://mywoodenspoon.com/the-best-dinner-rolls-soft-sweet-bread/ Food, Family & Finds from A Cowboy's Wife Fri, 10 Feb 2012 01:56:05 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Sarah http://mywoodenspoon.com/the-best-dinner-rolls-soft-sweet-bread/comment-page-7/#comment-72849 Sarah Sun, 22 Jan 2012 18:09:40 +0000 http://mywoodenspoon.com/?p=1529#comment-72849 I have been looking for quite some time for a recipe like this. My mom used to make sweet dinner rolls and I have tried to no avail until I by chance stumbled upon your recipe. Thanks for posting it, the rolls are fantastic! I have been looking for quite some time for a recipe like this. My mom used to make sweet dinner rolls and I have tried to no avail until I by chance stumbled upon your recipe. Thanks for posting it, the rolls are fantastic!

]]> By: Lela http://mywoodenspoon.com/the-best-dinner-rolls-soft-sweet-bread/comment-page-7/#comment-72845 Lela Sat, 21 Jan 2012 00:14:07 +0000 http://mywoodenspoon.com/?p=1529#comment-72845 These are the best rolls. Very similiar to what i made years ago. I would like to say that my yeast was 3 years old and they rose great. light and fluffy. We had them for christmas dinner. I have made them 3 times so far and now i am trying whole wheat and see how they turn out. These are the best rolls. Very similiar to what i made years ago. I would like to say that my yeast was 3 years old and they rose great. light and fluffy. We had them for christmas dinner.
I have made them 3 times so far and now i am trying whole wheat and see how they turn out.

]]> By: Loretta McCoy http://mywoodenspoon.com/the-best-dinner-rolls-soft-sweet-bread/comment-page-7/#comment-72836 Loretta McCoy Tue, 17 Jan 2012 17:03:15 +0000 http://mywoodenspoon.com/?p=1529#comment-72836 Well this recipe is great! Thank you so much , I only use 4 cups of flour it went perfect and soft and yummy.... Well this recipe is great! Thank you so much , I only use 4 cups of flour it went perfect and soft and yummy….

]]> By: Kristi http://mywoodenspoon.com/the-best-dinner-rolls-soft-sweet-bread/comment-page-6/#comment-72665 Kristi Wed, 28 Dec 2011 19:26:42 +0000 http://mywoodenspoon.com/?p=1529#comment-72665 I had the same issue as Mrs. Wells... =,-( I had the same issue as Mrs. Wells… =,-(

]]> By: Dee http://mywoodenspoon.com/the-best-dinner-rolls-soft-sweet-bread/comment-page-6/#comment-72648 Dee Sat, 24 Dec 2011 14:31:31 +0000 http://mywoodenspoon.com/?p=1529#comment-72648 I just wanted to post a follow-up comment. I made the rolls up to the point of shaping them into balls and putting them into the buttered dish. Then I covered them with plastic wrap and stuck them in the refrigerator overnight. I took them out about an hour before I planned to bake them and let them sit at room temperature. They turned out great! Thanks for the great recipe! I just wanted to post a follow-up comment. I made the rolls up to the point of shaping them into balls and putting them into the buttered dish. Then I covered them with plastic wrap and stuck them in the refrigerator overnight. I took them out about an hour before I planned to bake them and let them sit at room temperature. They turned out great! Thanks for the great recipe!

]]> By: A Cowboy's Wife http://mywoodenspoon.com/the-best-dinner-rolls-soft-sweet-bread/comment-page-6/#comment-72641 A Cowboy's Wife Fri, 23 Dec 2011 20:28:03 +0000 http://mywoodenspoon.com/?p=1529#comment-72641 I figure most serious cooks would probably be able to estimate how much yeast it would take and well, probably wouldn't even need to use a recipe. I figure most serious cooks would probably be able to estimate how much yeast it would take and well, probably wouldn’t even need to use a recipe.

]]> By: Jim Peden http://mywoodenspoon.com/the-best-dinner-rolls-soft-sweet-bread/comment-page-6/#comment-72640 Jim Peden Fri, 23 Dec 2011 20:19:31 +0000 http://mywoodenspoon.com/?p=1529#comment-72640 Now, if I only knew how much yeast was contained in "one envelope", I could make these rolls. Since I buy bulk yeast ( as do most serious cooks ) I haven't seen an "envelope" of yeast in many years. Now, if I only knew how much yeast was contained in “one envelope”, I could make these rolls. Since I buy bulk yeast ( as do most serious cooks ) I haven’t seen an “envelope” of yeast in many years.

]]> By: Cam http://mywoodenspoon.com/the-best-dinner-rolls-soft-sweet-bread/comment-page-6/#comment-72243 Cam Fri, 09 Dec 2011 12:54:22 +0000 http://mywoodenspoon.com/?p=1529#comment-72243 Dense flour makes stiffer rolls. Did you sift?! I always sift 3 times before making anything. Sifted flour is less dense. Dense flour makes stiffer rolls. Did you sift?! I always sift 3 times before making anything. Sifted flour is less dense.

]]> By: A Cowboy's Wife http://mywoodenspoon.com/the-best-dinner-rolls-soft-sweet-bread/comment-page-6/#comment-72218 A Cowboy's Wife Fri, 02 Dec 2011 04:03:41 +0000 http://mywoodenspoon.com/?p=1529#comment-72218 Oh gosh, I hope that you don't stop baking just because of my rolls!!! :( While many have been successful with them, there are several who weren't and I don't think it's anything you're doing wrong....it's probably the atmosphere. The climate in the house/altitude can make such a difference. Anyhow, I have this one I took straight off the package and we really really like it. http://mywoodenspoon.com/family-time-and-30-minute-pizzas-psst-giveaway-too/ But if you want one that is no rise, this is what I use.. 4 c. flour 6 tsp. baking powder 2 tsp. salt 1 1/3 c. milk 2/3 c. vegetable oil Pour oil and milk mixture over flour mixture. Mix with fork. Shape into ball, knead until smooth. Roll out on greased cookie sheet. Top with favorite sauce and toppings. Bake at 400 degrees for 15 to 20 minutes. Thanks for trying the rolls... ;) Oh gosh, I hope that you don’t stop baking just because of my rolls!!! :( While many have been successful with them, there are several who weren’t and I don’t think it’s anything you’re doing wrong….it’s probably the atmosphere. The climate in the house/altitude can make such a difference.

Anyhow, I have this one I took straight off the package and we really really like it. http://mywoodenspoon.com/family-time-and-30-minute-pizzas-psst-giveaway-too/

But if you want one that is no rise, this is what I use..

4 c. flour
6 tsp. baking powder
2 tsp. salt
1 1/3 c. milk
2/3 c. vegetable oil

Pour oil and milk mixture over flour mixture. Mix with fork. Shape into ball, knead until smooth. Roll out on greased cookie sheet. Top with favorite sauce and toppings. Bake at 400 degrees for 15 to 20 minutes.

Thanks for trying the rolls… ;)

]]> By: Ken http://mywoodenspoon.com/the-best-dinner-rolls-soft-sweet-bread/comment-page-6/#comment-72217 Ken Fri, 02 Dec 2011 03:55:20 +0000 http://mywoodenspoon.com/?p=1529#comment-72217 I have tried without success to repeat my first batch, which were great. It was one thing after another, especially not getting the dough to rise, time after time. Yes, I checked the dates, even got live yeast from a chef, nothing worked. When you say scalding milk, that's hot stuff. Can't that kill the yeast, to hot liquid? I read everyone's success with this and I don't know what I'm doing wrong. Well, today after work I tried again and I had some success. I read someone suggested shifting the flour, I did that, I made sure the milk mix was warm not hot. I even turned the oven on so the dough had some heat to help it rise. No one's home during the day so the house was cool. Anyway, I got the dough to rise some, kneaded it some and had it rise again. My rolls are the size of apples. They did come out good. With my lack of success up to this point, my wife told me I should stop baking. Anyway, I'm looking to make my own pizza dough, instead of buying dough from my local pizza place. Is this recipe good for pizza dough or is there another I can use? I have tried without success to repeat my first batch, which were great. It was one thing after another, especially not getting the dough to rise, time after time. Yes, I checked the dates, even got live yeast from a chef, nothing worked. When you say scalding milk, that’s hot stuff. Can’t that kill the yeast, to hot liquid? I read everyone’s success with this and I don’t know what I’m doing wrong. Well, today after work I tried again and I had some success. I read someone suggested shifting the flour, I did that, I made sure the milk mix was warm not hot. I even turned the oven on so the dough had some heat to help it rise. No one’s home during the day so the house was cool. Anyway, I got the dough to rise some, kneaded it some and had it rise again. My rolls are the size of apples. They did come out good. With my lack of success up to this point, my wife told me I should stop baking. Anyway, I’m looking to make my own pizza dough, instead of buying dough from my local pizza place. Is this recipe good for pizza dough or is there another I can use?

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