The ingredients for this no-peek chicken dinner include of baked chicken thighs, rice, veggies, and cream of mushroom soup. Avoid peeking!
| Servings: | 36 |
| Yield: | 2 to 13 – x inch pans |
Ingredients
- 2 cups hot water
- ½ cup margarine
- ⅓ cup white sugar
- 2 teaspoons salt
- ½ cup cold water
- 2 (.25 ounce) packages active dry yeast
- 5 ½ cups all-purpose flour
- 2 eggs
Instructions
- Melt margarine in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast.
- Add 3 cups flour and mix. Add eggs and 2 1/2 – 3 cups more flour. Mix, cover and let rise until dough doubles in size.
- Punch down and let rise 30 more minutes or until doubles.
- Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 30-45 minutes. Brush top of rolls with margarine while hot.
Nutrition Facts
| Calories | 104 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 163 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and delicious!
I used the hot water to melt the butter. May have been a mistake because it didn’t rise at all the first hour and was very thin. I added more flour and covered it again. If it doesn’t rise I have a bowlful of something I can’t use
Delicious, definitely delicious… I did add about an extra cup of flour to work the dough. After reading the reviews, next time I will not add flour and just oil my hands and see how they come out. Till next time…
I’ve used this recipe over a dozen times. It’s never failed. I’m made dinner rolls, cinnamon roll and most recently jalapeno cheddar bread in cast iron skillet. Great base recipe. Thank you for sharing
I love this light dough! Will be using it for cinnamon rolls next!
Recipe turns out great ! However I use butter not shortening
I prepared exactly from recipe, 1st time ever making a roll from scratch. They were so light and fluffy and full of flavor. Directions were also very easy to follow for any level cook/baker or someone that doesn’t cook at all. Thanks I will be enjoying this again.
Easy to make, taste was meh
I couldn’t get the mixture to do anything but be gummy. We didn’t have rolls for Thanksgiving. Very disappointing.
Will definitely make again. I made these with my kids. Super easy and delicious!
SUM GUD ROLLZ =)
My new go to for dinner rolls! Great for high altitude. Used butter instead of margarine. The dough was much more sticky than expected. I floured my hands and got them rolled on the pan. They were wonderful and baked in about 25 mins.
I usually never comment on these things however this one I am. I made these for my family, I followed the directions step by step however this was a major disaster, WORST RECIPE I HAVE EVER TRIED.
I screwed up and they still turned out great. My wife and kids could not believe I did it. Thanks a lot.
Had to add a lot of flour to get the dough to come together in a ball, then wound up with very dense rolls.
This recipe can’t be used as written. We had to rescue it after it turned out like pancake batter. Even after adding flour we had to bake them in a muffin tin because they weren’t firm enough to stand on their own.
I have to agree with other users. This recipe needs to be revised. If you are new to baking breads you should not use this recipe. The ratios are WAY off. For once, I went against my gut to add what would have been over 1 cup more flour to get the consistency correct. I wanted to see how making this to direction would turn out. It was a big waste of ingredients!
I made it just like the recipe and it turn out Excellent !! very soft and good , i worked it in the bowl a little , to mix in the remaining flour . i love the dinner rolls .
This could have been an error on my part, but they just didn’t rise at all
I see people either did well or did not with this recipe. The reason for this is that the recipe leaves out a huge step. After you make the walnut sized balls with the dough- you have to let it rise again before putting into the oven. And for at least 30 min. I made it both ways and if you let them rise again before baking, they will come out great!
The rolls tasted great, but the water to flour ratio was WAY off, I couldn’t even keep track of how much more flour I had to use to make the dough usable. I think is you maybe halved the water and kept the flour amount it might work better… This is maybe try again recipe.