Joyful Homemaking

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Soft Sweet Light Rolls

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Thank you for sharing!

light rolls

light-rolls

These rolls are so yummy! My mom makes them almost every Sunday, and they are just the best! Everyone who eats them just raves over them. I wish I had a picture of when she makes them because they are spectacular looking. This recipe makes about 2 1/2 dozen, and she bakes them all together in a giant cake pan and they all squish together and  look delectable! She got the recipe from a pastor’s wife almost 40 years ago, and we don’t know the original source.

INGREDIENTS:

  • 2 packages or 2T yeast
  • 1/2c warm water
  • 2 tsp. sugar
    Put in bowl together to let yeast activate

In a separate bowl mix:

  • 1 cup hot water
  • 1 cup milk
  • 2 beaten eggs
  • 1/3 cup oil

In yet another bowl mix:

  • 3/4 cup sugar
  • 3 tsp. salt
  • 7 to 8 cups regular all purpose flour ( Start with 7 cups, then as you’re mixing it add more flour till the dough is just a touch dry, and not too sticky.)

light-rolls

  • Mix two bowls of wet ingredients together. Make a hole in the dry ingredients and pour wet ingredients in.
  • Either mix by hand or mixer dough hook.
  • Rolls will be lighter and fluffier if you use your dough hook.
  • Cover and let rise for 45 minutes in a warm non drafty area.
  • Spray your pan or pans with cooking spray.
  • You need a pan or two with sides like a casserole dish or large cake pan.
  • Roll your dough into golf ball size balls and place about 3/4 inch apart in pans.
  • This should make 2 1/2 dozen rolls.
  • Cover and let raise again for 1-2 hours till they at least triple in size.
  • Bake in 350 degree preheated oven for about 15 to 20 minutes till golden brown.
  • When you take them out you can brush butter over them if you like.
Print

Soft Sweet Light Rolls

Course Bread
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 1/2 dozen
Author Joyful Homemaking

Ingredients

  • 2 packages or 2T yeast
  • 1/2 c warm water
  • 2 tsp. sugar
  • 1 cup hot water
  • 1 cup milk
  • 2 beaten eggs
  • 1/3 cup oil
  • 3/4 cup sugar
  • 3 tsp. salt
  • 7 to 8 cups regular all purpose flour (Start with 7 cups, then as you’re mixing it add more flour till the dough is just a touch dry, and not too sticky.)

Instructions

  • Put in bowl together to let yeast activate: the yeast, 1/2 cup warm water and 2 teaspoons sugar.
  • Mix in separate bowl: the hot water, milk, eggs and oil.
  • Mix in another separate large bowl: 3/4 cup sugar, 3 teaspoons salt and the flour.
  • Mix two bowls of wet ingredients together.
  • Make a hole in the dry ingredients and pour wet ingredients in.
  • Either mix by hand or mixer dough hook. Rolls will be lighter and fluffier if you use your dough hook.
  • Cover and let rise for 45 minutes in a warm non drafty area.
  • Spray your pan or pans with cooking spray.You need a pan or two with sides like a casserole dish or large cake pan.
  • Roll your dough into golf ball size balls and place about 3/4 inch apart in pans.
  • This should make 2 1/2 dozen rolls.
  • Cover and let raise again for 1-2 hours till they at least triple in size.
  • Bake in 350 degree preheated oven for about 15 to 20 minutes till golden brown. When you take them out you can brush butter over them if you like.

 

light-rolls

These are so yummy and flavorful! I hope you will try them!

light-rolls

 

light rolls3

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Reader Interactions

Comments

    • Mike Hall says

      I seen your recipe through Pinterest and decided to give them a try. Honestly, other than beer bread and biscuits, I have always failed at making rolls. My mother can make them in her sleep but even using her recipe it was so sad. Look forward to see how these turn out.

      Reply

  11. Miz Helen says

    Hi Margo,
    We just love homemade rolls and your recipe looks delicious! I will have to put this one in my file. Thanks for sharing with Full Plate Thursday and come back soon!

    Reply

  14. Miranda says

    Rolls are my favorite, I can eat fresh bread by the basketful. Thanks for linking this up to Fat Camp Friday! Hope to see you next week!

    Reply

  15. Ty and Whitty says

    Thank you for sharing I cant wait to make them. I pinned it in my pinterest. Thanks again. I am visiting from the chic on the naptime crafters linky party. Come and say hi I love visitors and I am doing a really fun giveaway next week so come back and check it out.

    A Mommy’s Life….with a touch of Yellow
    tyandwhitneyulrich.blogspot.com

    Reply

  16. Marelie says

    Hi Margo,
    I am always fascinated with bread..because I have made 4 attempts and all of them turned into stone..lol!Your bread recipe is making me courageous again.I read your recipes and I cant wait to try them.I am your newest follower.would you like to know about Filipino Food? please do come and check my blog.Thanks, have a great weekend

    Reply

  23. SusieQTpies says

    Thank you for linking to my blog in your post! I love ya for it! xoxoxo I’m following your blog and I’m adding your button to my Friends button tab.
    Let me know if you would like to be featured as guest chef sometime on my blog. I’d love to feature you and one of your tasty recipes!
    xoxox SusieQTpies Scraps of Life

    Reply

  24. Angie says

    5 stars
    There’s nothing as good as hot yeast rolls! I used to make homemade yeast rolls years ago and always loved them. If I make them now, I’ll eat all of them. 🙂

    Reply

  30. Dee Greenwood says

    Please state whether this uses All Purpose flour, bread flour or self-rising flour. Those of us that are bakers have all three in the kitchen so it is helpful to have the type listed. Thank you and they look awesome!

    Reply

  33. Roseann Hampton says

    These make my mouth water just looking at them! Thanks for sharing your recipe at Merry Monday! I can’t wait to see what you link up next week! Roseann from This Autoimmune Life

    Reply

  36. Saads says

    I made these today. Definitely the best bread I have ever made. I used slightly more flour- 8 and 1/2 cups, but that was no problem. So light, delicious, and amazing.

    Reply

    • Margo says

      I’ve never done it, but I don’t see why not. When you’re ready to use it, I would just be careful to thaw it in the refrigerator to minimize the amount of time it raises at room temperature, since the dough contains raw eggs which have bacteria.

      Reply

    • Margo says

      I think they would rise too much. If you did try it, you would need to refrigerate them because they have raw egg in them, but they still will continue to rise, even in the refrigerator. I do frequently make and bake them the day before I plan on serving them. They are still scrumptious the next day! Actually my inlaws are coming today to spend Thanksgiving, and I’m baking my rolls this afternoon for tomorrow. 🙂

      Reply

  42. Anonymous says

    Hi Margo! I just started following your blog and am loving the ideas! I can’t wait to try the rolls!
    I’m curious…is the recipe from the Garlichs? That would be about 40 years ago.
    Thanks for sharing the recipe and tell your Mom I said hello!
    Blessings,
    Jackie

    Reply

  43. Rosalinda Mendiola says

    Made this bread recipe, but with a little variation instead of using water and milk, I used can of coconut milk. I had a picture but not able to post it.
    It was delicious!

    Reply

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