We love bread at our house. It is like the main event of any meal. One of our favorite types of bread are the yeast rolls you can buy at the store. Using those and following this recipe from the Sister Schubert’s website, you will produce the YUMMIEST bread on the face of this planet. Herbed Garlic and Cheese Yeast Rolls will compliment any dinner — pasta, chicken, and more!
- 1 (15 ounce) package Sister Schubert’s Dinner Yeast Rolls
- ¼ cup olive oil
- 1 large clove garlic, minced
- 1 teaspoon Italian herb blend
- 2 tablespoons chopped parsley
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup grated Parmesan cheese
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Combine olive oil, garlic, herb blend, parsley, salt and pepper in a bowl. Brush each Sister Schubert Roll with oil mixture. Sprinkle each roll with Parmesan cheese and transfer all to prepared pan. Bake 8 to 12 minutes or until rolls are golden brown. Serve warm.
What is your favorite type of bread recipe?
Making homemade bread has become one of my favorite things to do. There is just something about yeast permeating the entire house with the smell of freshly baked bread.
Yeast rolls are no exception. I used to buy the frozen ones from the store all the time until I realized how ridiculously easy they were to make, so I quit buying them pre-made and started making them fresh.
It makes a WORLD of difference — let me tell you!
You will want to go make a batch of these as soon as you are done reading. They go great with some fried chicken, mashed potatoes and homemade mac and cheese — a southern meal for a southern gal
The most perfect and delicious yeast rolls of all time!
- 2 1/4 teaspoon instant yeast
- 1 cup warm water (105°-115° F)
- 1/4 cup honey
- 3 tablespoon canola oil
- 1 1/2 teaspoon salt
- 1 egg, lightly beaten
- 4 cups bread flour, separated
- vegetable cooking spray
- 1 tablespoon butter, melted
- 1 tablespoon honey
- In the bowl of an electric mixer using your paddle attachment, combine the yeast and warm water. Add the honey, oil, salt, and egg and mix well. Add 3 cups of the bread flour and mix until the dough comes together. It will be a bit sticky. With the mixer on low speed, add the remaining 1 cup flour and mix until it is incorporated into the dough. Now remove the paddle attachment and switch to the dough hook, and continue kneading on low speed until the dough is smooth and elastic, about 8 minutes.
- Form the dough into a ball and transfer to a lightly oiled bowl, turning once to coat. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours (I usually do this in my oven)
- Turn the dough out onto a lightly floured surface and knead for 30 seconds. Cover and let rest for 10 minutes.
- Punch the dough down and divide into 12 equal portions. Shape each portion into a ball and place into a round, lightly greased baking dish, spacing evenly. Cover and let rise in a warm, draft-free place for 20 minutes. Mix together the melted butter and honey, and brush lightly over the tops of the rolls. Bake at 400° for 13-15 minutes or until lightly browned. Serve warm or at room temperature.
This post is linked to: Just another Meatless Monday, My Meatless Mondays, Motivate Me Monday, Mouthwatering Monday, Melt In Your Mouth Monday, Mangia Mondays, Muffin Mondays, and Hunk of Meat Monday.
I finally found a recipe for yeast rolls that taste and look like real yeast rolls! I used this recipe that I found on the Tasty Kitchen website. I did, however, use all purpose flour where this recipe uses bread flour and the verdict is. . .they turned out FABULOUS!
This will definitely be going in my family favorites cookbook that I have started (I will share about that in another post).
Here is how I made these scrumptious rolls!
Delicious Yeast Rolls
- 1-½ cup warm water
- 1 tablespoon yeast
- 4 tablespoons sugar
- 2 teaspoons salt
- 4 tablespoons butter
- 4 cups all purpose flour
In mixer bowl, dissolve yeast in warm water with the sugar. Add the salt, butter, and 3 cups of the flour. Mix until smooth. Add in enough remaining flour to make a soft dough, adding more flour if needed.
Using dough hook and speed 2, knead until smooth and elastic, about 2-4 minutes. Place in a lightly greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Using a 1/3 cup measuring cup, measure out the dough for 12 rolls. Shape each into a ball. Place the rolls into a greased pan. Cover and let rise until they are at least double in size, about 30 to 45 minutes.
Bake at 375 degrees for 20 to 25 minutes or until golden brown. After you take them out of the oven,spread butter over the tops of the rolls.
I got this recipe from the Pioneer Woman. I did switch it up just a tad because she uses a lot of salt sprinkled on top and we just like a little bit.
These are SO good!
Rosemary Dinner Rolls
7 frozen dinner rolls
- Take your frozen dinner rolls and place in an iron skillet. Cover with a towel and allow them to rise at room temperature.
- Once they have risen, brush rolls with melted butter and sprinkle rosemary and just a tiny bit of kosher salt.
- Bake in the oven according to package directions.
I happened upon this website when I was looking for a crescent roll recipe and I have already fallen in love!
The recipe at first threw me because they call them butterhorn rolls, but they are made the exact same way as crescent rolls. My daughter says that they taste better than crescent rolls.
- 1 cup lukewarm water
- 2 tsp sugar
- 1 tbsp yeast
- 1 cup milk
- ½ cup oil
- ½ cup sugar
- 3 large eggs
- 5 cups flour
- 1 tsp salt
- Dissolve and let stand for 10 min.
- cup lukewarm water
- tsp sugar
- tbsp yeast
- Heat and cool to lukewarm:
- cup milk
- /2 cup oil
- /2 cup sugar
- large eggs
- Meaure into bowl:
- cups flour
- tsp salt
- Add the yeast, milk and egg mixture to the flour mixture. I start with 5 cups of flour then keep adding more as needed, approx another 1½ cups.
- Knead till smooth, soft but not sticky consistency, about 5 min.
- Let rise in warm place till doubled..approx 1½ hrs.
- Knead down and let rise again till doubled…approx 1 hr.
- Cut pieces of dough and roll into size of large pie crust approx ¼” thick (or alittle bit less). Butter lightly.
- Cut into 8 wedges. Roll up each wedge, starting with wide edge and make sure that the pointed end is well tucked and pinched under the roll.
- I sometimes have not done this well enough and some of the rolls will open up during the rising process and end up looking a little odd..these are not served to guests..grin
- Let rise again till doubled in size.
- Bake at 400º for approx 10 to 12 min or until golden in color.
After making them, I went ahead and cooked them all in the oven. I let them cool and then I put them in a large freezer bag so that I could freeze them. Then when I need some for dinner, I pop out what I need, let them thaw, and then warm them in the oven.
Kayla has even been caught getting one down and warming it in the microwave when she wants a little bread taste!
This is a great money-saving tip. Making your own bread from biscuits, rolls, and now loaves of bread will save money in the long run and it winds up being so much better for you!
I have been wanting to try my hand at making homemade cinnamon rolls for a while now. I finally did it! Check this out:
Here is the recipe. I am telling you, it is SO easy to do! I made mine with whole wheat flour and they turned out so delicious!
- 1 quart Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 packages Active Dry Yeast, 0.25 Ounce Packets
- 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon (heaping) Salt
- Plenty Of Melted Butter
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
- 1 bag Powdered Sugar
- 2 teaspoons Maple Flavoring
- ½ cup Milk
- ¼ cup Melted Butter
- ¼ cup Brewed Coffee
- ⅛ teaspoon Salt
- For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
- Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
- Preheat the oven to 375°F.
- To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle.
- To make the filling, pour ¾ cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
- Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down.
- Slip a cutting board underneath the roll and with a sharp knife, make ½-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
- Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown.
- While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
- Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top.
About a week ago, I was reading a blogpost over at Frugal Village on how to make your own hamburger buns. At first I was like…yeah right…it’s so much cheaper to just go buy a pack of hamburger buns, but in my effort to do away with prepackaged food, I decided to try it.
Can I just say that this recipe rocks? I mean it totally ROCKS! My hubby wasn’t for sure about these buns…that was until he walked in and saw what his supper looked like that night. You wanna see? Come closer….
They look pretty darn tasty don’t they??? I baked some porkchops that I got on sale at the butcher shop for $3.00 (I cooked like 8 chops). My buns cost me little to nothing to make because I already had everything on hand!
Here is the recipe:
1-1/4 cups milk
1 egg, beaten
2 tablespoons butter or margarine, softened
1/4 cup granulated sugar
3/4 teaspoon salt
3-3/4 cups bread flour
1-1/4 teaspoons active dry yeast
1 tablespoon butter or margarine, melted