Easy rolls
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By Brooke Grant
Easy rolls
Easy Rolls
2 cups of milk
1 stick of margarine
1/2 cup of sugar
1 teaspoon of salt
2 eggs
2 pkgs of Fleishman rapid rise yeast
1/2 cup warm water
1/2 teaspoon sugar
5-6 cups of Pillsbury bread flour
Scald milk over medium heat until bubbles around edge.
Add 1/2 cup of sugar, 1 teaspoon of salt, and 1 stick of margarine to milk.
Remove from heat & let mixture cool to lukewarm. While milk is cooling beat 2 eggs and mix yeast
(Yeast: add 2 yeast pkgs and 1/2 teaspoon of sugar to 1/2 cup of warm water. Stir until yeast is dissolved completely)
When milk mixture has cooled to lukewarm temp add beaten eggs and then yeast mixture.
Stir all together until blended.
Add flour until about biscuit consistency (not as thick) May need a little less or a little more flour.
Use cooking oil to grease a large bowl.
Place mixture in bowl and flip mixture so both sides are coated with oil.
Cover bowl with thin cloth or towel. Place in draft free area. Let rise about 1 hour until mixture is doubled in size.
Place mixture on floured surface and flatten until about 3/4 to 1 inch thick.
Cut out rolls using biscuit cutter or a glass.
Place into greased (with veg oil) baking pan.
Make sure edges of rolls touch and flip over so both sides are coated with oil.
Set aside and preheat oven to 425°.
When rolls have doubled in size place in oven on center rack.
Bake for about 15 minutes.
When rolls start to brown on top brush with butter and let set in oven another minute.
Remove and let set for 5 min then serve.
Updated at: Fri, 27 Jun 2025 23:07:42 GMT
Nutrition balance score
Unbalanced
Glycemic Index
71
High
Glycemic Load
69
High
Nutrition per serving
Calories653.4 kcal (33%)
Total Fat21.1 g (30%)
Carbs97.4 g (37%)
Sugars21.3 g (24%)
Protein17.9 g (36%)
Sodium584.3 mg (29%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Scald milk over medium heat until bubbles around edge.
Step 2
Add 1/2 cup of sugar, 1 teaspoon of salt, and 1 stick of margarine to milk.
Step 3
Remove from heat & let mixture cool to lukewarm. While milk is cooling beat 2 eggs and mix yeast
Step 4
(Yeast: add 2 yeast pkgs and 1/2 teaspoon of sugar to 1/2 cup of warm water. Stir until yeast is dissolved completely)
Step 5
When milk mixture has cooled to lukewarm temp add beaten eggs and then yeast mixture.
Step 6
Stir all together until blended.
Step 7
Add flour until about biscuit consistency (not as thick) May need a little less or a little more flour.
Step 8
Use cooking oil to grease a large bowl.
Step 9
Place mixture in bowl and flip mixture so both sides are coated with oil.
Step 10
Cover bowl with thin cloth or towel. Place in draft free area. Let rise about 1 hour until mixture is doubled in size.
Step 11
Place mixture on floured surface and flatten until about 3/4 to 1 inch thick.
Step 12
Cut out rolls using biscuit cutter or a glass.
Step 13
Place into greased (with veg oil) baking pan.
Step 14
Make sure edges of rolls touch and flip over so both sides are coated with oil.
Step 15
Set aside and preheat oven to 425°.
Step 16
When rolls have doubled in size place in oven on center rack.
Step 17
Bake for about 15 minutes.
Step 18
When rolls start to brown on top brush with butter and let set in oven another minute.
Step 19
Remove and let set for 5 min then serve.
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