Recipe Rating:
 7 Ratings
Serves: Makes 9-12 rolls
Cook Time:
Cooking Method: Bake


3/4 c lukewarm water
1 large egg
2 Tbsp butter or oil (i use butter) don't melt
2 Tbsp sugar
2 1/2 tsp instant yeast
1 1/2 tsp salt
2 3/4 c all-purpose flour
1 small egg, beaten
2 Tbsp cold water

The Cook

Peggi Anne Tebben Recipe
Cooked to Perfection
Allendale, MO (pop. 53)
Member Since Jan 2010
Peggi Anne's notes for this recipe:
Hey guys, remember those school cafeteria hot roll? These are right up there with them.
These hot rolls are to die for. Simple to make. They are so light & fluffy & they came out 5" tall. The only thing that could make them better is if I had cake yeast available to use instead of powdered yeast.
Make it Your Way...

Personalize This


To make the dough: Combine all of the dough ingredients, and mix and knead them, by hand, mixer, or bread machine, to make a soft dough. I use my bread machine to mix it. Set it on the dough setting. After is has mixed about 7 minutes, I check it to see if I need to add a touch more water or flour.
If not using a bread machine, proof the yeast first & place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about an hour & a half, until it's almost doubled in size.
Turn the dough out onto a lightly floured surface,knead it 5 or 6 times to sorta form a flat loaf. Take your bench knife & cut it into , up to 1 dozen rolls. This depends on how big you want them. I fit 9 nicely into a dark deep dish pie plate, so that's what I make out of them.
Take each piece of dough & shape into balls that are smooth on top by bringing sides down &tucking them underneath, pinching together on the bottom.
Spray dark colored pie plate with pan spray , generously. Before placing the roll in pan,rub the top of the roll in the pan coating spray to coat the top of roll. Next, place roll, seam side down , in the pie plate. Repeat for all rolls. Do not crowd rolls. You just want them barely touching when you put them in, as they will rise & expand. If too crowded, they will not cook properly.
Cover with tea towel, and let rise until the buns have doubled in size. At the start of the rising, I preheat oven to 325° & set the rolls on top of the stove toward the back where the heat vents out. Only takes about 20-30 minutes to get to size.
When ready to bake, mix 1 egg with 2 Tablespoons cold water. Take a pastry brush or a new, cheap wooden handled paint drush with not so thick bristles & gently brush the tops of rolls with egg wash.
Place in oven on middle rack & bake 20-25 minutes, or until golden brown.
Remove from oven gently & place the pie plate on cooling rack & allow to rest at least 10 minutes before serving.

1-5 of 39 comments

Showing OLDEST First
(Switch to Newest First)
user Jane McMillan-Whittaker janenov46 - Dec 25, 2010
Thanks for the recipe too, I like the idea of using the bread machine to mix. Think I might attempt these, they sound so good.
user Peggi Anne Tebben cookiequeen - Dec 25, 2010
Jane, These are really good & the bread machine is better than me at kneading. I have arthritis & fibromyalgia & can't do it that well any more.
user Peggi Anne Tebben cookiequeen - Dec 25, 2010
Just wish I could find some cake yeast close by. I may ask the Amish ladies around here. They have a small Amish store about 12 miles from here.
user Terri Conner 1221ma - Dec 27, 2010
do you bake them @325? that seems low.

Gift Membership