| Level: | Easy |
| Total: | 8 hr 30 min |
| Prep: | 10 min |
| Inactive: | 8 hr |
| Cook: | 20 min |
| Yield: | 5 dozen mini rolls |
| Level: | Easy |
| Total: | 8 hr 30 min |
| Prep: | 10 min |
| Inactive: | 8 hr |
| Cook: | 20 min |
| Yield: | 5 dozen mini rolls |
Ingredients
- 1/4 ounce (1 packet) dry active yeast
- 2 cups warm (100 degrees F) water
- 1 1/2 sticks (3/4 cup) butter, melted, plus more to grease pans
- 1/4 cup sugar
- 1 large egg
- 4 cups self-rising flour
Instructions
- Dissolve the yeast in the warm water. Mix the butter and sugar with an electric mixer. Beat in the egg. Add the yeast and mix well. Gradually stir in the flour until smooth. Pour into a 2-quart, greased, airtight bowl. Store tightly covered in the refrigerator overnight.
- The next day, preheat the oven to 350 degrees F. Grease miniature muffin tins.
- Spoon the dough into the muffin tins and bake the rolls until browned, 18 to 20 minutes.
Nutrition Facts
| Serving Size | 1 of 60 servings |
| Calories | 55 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 9 mg |
| Sodium | 101 mg |
| Serving Size | 1 of 60 servings |
| Calories | 55 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 9 mg |
| Sodium | 101 mg |
Reviews
So, how much water, one cup or two?? I would love to try this but I need the recipe
Love the idea of these rolls, but the video calls for one cup of warm water and the recipe calls for two cups of water. Just wondering which measurement is correct? Thanks!
For people rating recipes because the baking time is off, etc….. Every oven needs to have two things; a pizza stone and a hanging thermometer. Ovens are small furnaces with thermostats that turn on and off in an attempt to keep the heat at the requested oven setting, but there can be intermittent temperature fluctuations of up to 50 degrees. A pizza stone in the bottom of your oven holds heat and helps to minimize the temperature fluctuations which affect baking time and the end product. Also, every oven should have a separate thermometer; just because your oven dial said the oven is pre-heated, it may really only be heated to 250 degrees. Some people have found that their ovens never reach 400 degrees, even after waiting one hour to pre-heat. Check your own oven and make the necessary adjustments.
going to give this recipe only 3 star’s because recipe was written wrong.Add one cup warm water and add 1 teaspoon salt-you will then have a 5 star recipe.
Just want t thank Vera F for the ratio of AP flour an baking powder, salt as sub for self rising flour. There’s a limit to how any kinds of flour I can have on hand,
These were very good and easy to make. I made them once before Thanksgiving as a test run and everyone liked them so they went onto the Thanksgiving menu. I added 1/2 tsp kosher salt per a previous review, Made them in both the small and regular cupcake tins – like the larger size better (18-20 min bake time). My dough was on the wet side, not firm, but baked up great. Definitely easy to make for any meal.
If you don’t have self rising flour then as an alternatively you can use 4 cups AP flour with 5 tsps baking powder and 1 tsp salt.
If you don’t have self rising flour then as an alternatively you can use 4 cups AP flour with 5 tsps baking powder and 1 tsp salt.
My dough was extremely wet and did not look like Trisha’s. When I looked at this morning from refrigerating it overnight it was huge. Trisha’s was a firm ball and mine isn’t.
These are great!!! I am not the best baker in the world, so I was very happy to see that these came out perfectly! I followed the recipe exactly and they taste so good! I left the dough in an airtight container in the fridge over night and in the morning, I cooked them in a regular size muffin tin, in the oven for 20 mins, added butter on top and my family loved them! So simple, very quick! This recipe is a keeper!
I love an easy recipe and just saw the show, so still have to try it. But two things I think are missing from the recipe: 1) How much dough should go into the muffin tin? Half full, all the way, etc? 2) It would be helpful to know if they would turn out ok if in a full sized muffin tin, and if so if more cooking time would be needed.
Just watched the show. She says 1 pkg yeast to ONE CUP water. Online recipe states 1 pkg to TWO cups water. Which is CORRECT???