Easiest Yeast Rolls Ever!!
This recipe makes one dozen rolls.
These are OLD-FASHIONED rolls, like the Parker House rolls of the 1950s. I found this Recipe years ago and I LOVE Them!!
I am trying to upload a pic I just took of them but so far no luck but will keep trying
- 2 Tbsp
- 3 Tbsp
- white sugar
- 1 c
- hot water from the tap
- 1 pkg
- 2.5 ounce package active dry yeast
- 1 tsp
- 2 1/4 c
- all purpose flour
Once the water has become warm (not hot) add the yeast to this mixture, and stir until the yeast has turned the water a creamy color -- usually, about 4 minutes.
Put the bowl in a warm place and let it double in bulk. How long will this take? Depends on the heat of your kitchen, of course. If it's summer, I just put it on the counter. If it's winter, I put it near my oven so it will feel just a tad of the heat.
It will feel odd spooning dough into your muffin tin. You'll think: this dough is too soft to make bread! But.. just continue following these directions, okay? There's no kneading of any kind.
Preheat your oven to 425 degrees then bake the rolls for 8 -- 10 minutes. You'll know they're done when the tops are a golden brown.
And I brush Extra Butter on the Tops and YUMMY!!!!