These are the easiest and most delicious!! I’m gonna sound crazy but I made the exact recipe into two loaves. 😆 easiest white bread recipe thank youuuuuuu 🫶🏽 Sharing with my mom now 😁

I don’t know how you came about this recipe but however you did I am so glad!!

These are a dream ! So quick I made in 1 hr and 1/2. I’m old and slower but poof done! Well except for clean up ;) I cook everything from scratch and this is the very best roll fast roll I have ever made. A real delight and keeper!

Can’t wait for family to try them! They might replace my old faithful roll recipe. My husband REALLY liked them and made a point to say so

Yes you’ll just need to increase rise times by about double. If it is active dry proof first, if instant yeast then just mix in as directed.

Yes they should. I just made them again tonight. :)

I made these for Thanksgiving and used the scale for 2oz sized balls. There weren’t any left! One thing is to get proofing bags, poof the bag so even when raising tops don’t touch. Once poofed out tuck end under the pan and if needed re-poof. This creates a closed system so buns don’t dry out. Learned this trick from an older English woman who taught me not to be afraid of making yeasted breads.

I would let the dough rest in the fridge, then the next day let rest at room temp and shape and rise.

I’ve made these three times now and love them! But I do have a question. This year I would like to make them the night before then cook them the following day. So when following the active dry yeast directions, after I knead the dough do I need to let that rise for an hour before shaping into rolls, put in the fridge over night, then let double in size the following day before cooking? Or do I knead the dough, immediately shape into balls, refrigerate overnight, then let double in size the next day before cook? I guess I’m just confusing on if they need to rise twice, once before shaping and once before cooking. After I take them out of the fridge and let them double in size do I immediately cook at 375 or do I still let them rise in the warm oven for 20 minutes? So sorry for all the questions I just love this recipe and don’t want to mess it up by making them ahead of time! Thanks so much😁

I can’t believe I made these dinner rolls! They came out perfectly fluffy and delicious, and bigger than I expected! I don’t have a mixer, so I was glad to see in the comments you can mix it with a wooden spoon and knead it by hand. I was careful not to over-knead it, only did a few dozen turns. Husband was VERY impressed they were homemade, he had 3 with his dinner. Only thing left I’m skeptical about is if they would really last 5 days in the fridge, but I have a feeling they’ll be long gone by then!