Along with my frozen homemade meatballs, this homemade pasta sauce is frequently my go-to meal on a Friday night because it stores nicely. But keep in mind that this sauce can also be an important component of other dishes like lasagna, chicken Parmesan, etc.
| Servings: | 9 |
| Yield: | 9 rolls |
Ingredients
- 1 teaspoon active dry yeast
- 1 ¼ cups lukewarm milk
- 1 tablespoon white sugar
- 3 cups unbleached all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons butter, melted and cooled
Instructions
- In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter.
- Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes.
- Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425 degrees F (220 degrees C).
- Bake for 15-20 minutes until browned and puffed. Split open and serve warm.
Nutrition Facts
| Calories | 198 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 98 mg |
| Sugars | 3 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I think some folk are missing the point. This recipe is for Cornish Splits. Traditionally served as a cream tea. It’s not flavourless, as it’s traditionally the base for jam and clotted cream.
Excellent. Easy and like everyone said delicious. Your family will LOVE them. The only thing I would make 12 instead of 9. I like smaller rolls. Mmmmmm !! Enjoy
I did not make any changes, these are delicious! a family favorite.
cornish
Pretty good, basic rolls. Yeah, they are a tad bland but I’m not sure you want flavorful rolls if you are just going to add butter and jam or whatever. Still, I did add some Italian seasoning and Kosher salt to jack up the flavor a bit and it worked well. I doubled this and used another 1/2 teaspoon of yeast. I normally mix the dough in the bread machine, and I did that here, then shaped and baked. Thanks for the recipe!
easy to make, nice texture, but little flavor. i doubled the salt, brushed them with butter before and after baking, and they were still bland.
Excellent – just like my gran used to make. Delicious with Cornish clotted cream and some home made jam.
Yum, these were very good and relatively easy to make!
A good basic bread recipe. Nice texture and they bake beautifully but the flavor was missing something.
Sorry Linda Jackman, but I’m just not digging your recipe. First of all I did use my bread machine on the dough cycle. As I read through the list ingredients there were some reservations and my instints were correct. The final product was quite tasteless probably due to the lack of sugar and/or salt. Also I found 1 1/4 cups of milk way too much and would cut the milk back to 1 cup. Additional flour was needed to avoid a sticky mess in the bread pan. The rolls did rise nicely and looked delicious, but that is where it ends. Unfortunately there are so many good roll recipes on AR, I won’t be making these again.
These were delicious, just like the sort of roll you’d get at a bakery! Like the other reviewers I upped the salt to 1 tsp and they were perfect. I added some basil, oregano, parsley, garlic powder and onion powder just for some more flavor. I didn’t measure, but I’d guess it was about 1/4 to 1/2 tsp each. Baked in an 8×8 pan, because thats what I had. Really really yummy, Thanks for the recipe, I’ll definitely be making again!!!
Tastey roll… they are fairly heavy and moist… truely a tastey dinner roll.. I made with 1 cup whole wheat flour… and 2 cups all-purpous… good recipe
These rolls are very good and easy to make. Rather dense as opposed to light and fluffy. The first time I made it like the recipe. The second time I used the dough cycle on my bread machine and they turned out perfect.
These are honestly the best dinner rolls I have ever made- they were a huge success! The best part was how easy they are to make! The texture was awesome, very soft and dense. I spread butter on top right after I took them out of the oven- next time perhaps I’ll try spreading them with garlic butter! It’s making me hungry just writing this review!
Wonderfully soft with great texture. I used 1 tsp salt, 1 cup whole wheat bread flour, and 2 cups of white bread flour. The dough is kind of sticky but the listed amount of flour is perfect once you mix it all in. This will be my roll recipe.
Very good – I made as directed and my only complaint is they lack any sort of taste – neither salty or sweet, still yummy but next time I make these I will add a bit more salt (as per other reviews). I did cheat and used the bread maker for the kneading and first rise.
I followed this recipe exactly except I baked mine at 400 as my oven runs a little hot. Was making teriakki chicken with veggies tonight and tomorrow I’m making slow cooker meatballs with pasta. Due to the fact that we’re only two people I figured I could sprinkle an Italian seasoning/salt mixture on half of the rolls to pair with the meatballs/spaghetti tomorrow. The other half of the rolls I left plain to have with my dinner tonight. I must say that these rolls were extremely bland. I did not taste the sugar at all and I definitely did not taste the salt at all. (so if you’re reading this review to make alterations then definitely make sugar content [for sweet rolls] and/or salt content [for savory rolls] higher, probably double or triple)…The only reason I gave this recipe 3 stars is because the texture is right on and perfect. I also gave this recipe some slack because my guess is that although they are bland, they’re tolerable enough to be really good with the meatballs and spaghetti tonight (the ones I sprinkled with It. Seasoning and salt that is, as I’m the type to put some meatballs/sauce onto any bread I’m eating on the side. So these rolls have potentiality to be ok dipped in something or eaten with something savory or sweet (jam or something) in the same bite but by themselves they are way too bland for my taste.
These were very good and came out perfect. And they’re pretty. I followed the recipe exactly, except that I only had bleached AP flour. (I want to start trying the unbleached but have too much flour around to buy it right now.) They rose fine (the second rising took a bit longer than 15 min) and came out fluffy. Now – mine were done in only 10 minutes. I’m not sure if some of the “crusty” tops were because of the 15-20 minute cooking time or not. And my oven is right on. These are on the biggish side and I used 2 for small burger buns and just ate the rest as rolls. Perhaps my expectations of a roll are different, because they didn’t taste any more “bland” than most rolls I’ve had – they’re just rolls, except freshly made. Granted, the 5 stars was barely, but that was because they were a hair on the floury side. But I kneaded these with my own two little hands (about 6-8 min), they were sticky, and some flour got worked in. I tried to keep it to a minimum but more was needed to knead. (And when it says to knead, I KNEAD.) But except for the bit of floury-ness, they tasted fine. But I do put butter or something on my rolls. (As a side note, I noticed a couple of comments about bread flour — I’ve never used bread flour, always all purpose. And my breads have come out find this way.)
I thought these were pretty bland. For the work involved, I’ll stick with Rhodes rolls for now..
I finally found a great bread roll to use for sandwiches and burgers. I added an entire teaspoon of salt and I omitted the sugar entirely. Perfect savoury roll (would be bland with less salt, and I never see a need for sugar in bread recipes)
We liked the fact that these were dense rolls & we liked the texture. However, they were extremely bland, with little flavor.