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Step 5: Shape into Rolls

You will be making 24 rolls.
Split dough in half and then again so you have 4 even sections of dough.
Divide each of those in half again and then divide into 3 even balls.

To Shape Rolls: (see link below for a video how to)
Take a section of the roll in your hand.
Make a circle with your thumb and fingers that is smaller than the dough.
Hold the dough in the circle your hand creates.
Using your other hand push gently on the backside of the roll (inside your hand.)
Keep pushing gently while your other hand stays in a circle and smooths the outside of the roll.
Continue until the roll is smooth and shaped into a ball.

I can not figure out how to embed a video on how to shape the rolls.  I posted a video Shaping Rolls on YouTube on how I shape my rolls.
These were so good! This was my first time baking anything and I didn't even have a kitchen aid mixer. I was surprised at how easy it was!
Yummy!
I like it!
I don't have a thermometer, so how do I know when the milk is hot enough?
I don't have a thermometer either, so I just heated the milk slowly over medium-low heat and heated it with the butter in it. When the butter was just barely melted, I dripped a little of the mixture on the inside of my wrist (like testing a baby bottle). It should feel warm but not hot on your skin there. Too hot liquid will kill the yeast, so If it feels hot, let it cool a bit before you add the other stuff to it,<br><br>Good luck!
<p>Easiest yeast roll recipe ever. I made two loaves with this recipe and they were wonderful as well. Definitely a keeper.</p>
<p>Easiest yeast roll recipe ever. Very tasty. I have made loaves with this recipe and they turned out wonderful. Definitely a keeper.</p>
<p>I love this recipe !! I now make these for all family events ! </p>
<p>I'm gonna try this recipe in the bread machine. For that, do I melt the butter, or should I just put it in the machine in pieces? Please and thank you</p>
<p>I cannot believe this was your first try by the looks of that picture. I know this was a while back and I hope you have really perfected your roll-making. I am always looking for that one golden keeper!!</p>
This is the easiest dough to work with! One of my favorites! I also like that the rolls arent so big.
do you add the yeast to the cup of warmed up milk, and do u let it sit at all.
<p>Thank you for this easy recipe. I made it as instructed and WOW was it perfect!</p><p>They turned out Golden, fluffy, with a Heavenly aroma. </p>
<p>is that 2 cups and a 1/4 of yeast</p>
<p>its 2 &amp; 1/4 tsp of yeast. Not cups. And these are the most delicious rolls!! So easy with the bread machine doing most of the work! Followed the instructions almost exactly, I added about 1/2 tsp more of yeast. They turned out great. Easy, fairly fast and extremely delicious!!</p>
<p>Letting the dough rise its 60 minutes.. Cant wait to try it out tonight.. :) </p>
<p>can you help me out</p>
<p>the yeast is that 2 cups?</p>
Perfect and easy! Huzzah!
<p>This has been my go to roll recipe for a while!</p>
<p>Okay I made this for the very first time. I have never made any bread from scratch. This was incredibly easy and very good. Great in fact. I was a bit confused about the yeast. I used Hodgson Mill active dry yeast and I did add it to 1/4 of the warmed milk. and they were perfect. My question is there a way to make ahead but not cook until later?</p>
<p>There are 2 ways you could make them ahead. </p><p>Either, get all the way to the shaping step, then put them on a cookie sheet in the freezer until they're solid, then transfer to a freezer bag and date. They keep for several months. To wake them back up just take them out the night before or follow the instructions for Rhodes rolls. (I usually have a batch in my freezer and just thaw+bake as I need them (1-2 at a time))</p><p>OR, go all the way through the baking, but bake them very very pale. You want them to juuuust be done in the middle but not browned on top. Then let them cool and keep them covered until you're ready to put them in to &quot;brown+serve&quot; them. (This method is a lot trickier, since any raw dough in the middle becomes a hazard and if you're not used to baking a lot at home it can be really tricky to gauge)</p>
<p>So far so good. I used 2% milk and think they may need whole milk. I also heated up the milk and added some sugar and yeast to &quot;brew&quot; for a little while as my first attempt didn't rise as quickly as it should. </p>
Easy steps to follow. I've made these this afternoon and they were amazing and the best homemade buns I've made after so many attempts. Thank you, this recipe is a keeper!
<p>Can I used Splenda instead of sugar or Truvia?</p>
<p>let me know if you try that! i was thinking about that too since i have baking truvia right now</p>
<p>can u use all purpose flower</p>
<p>i do everytime I make them : )</p>
<p>flour</p>
<p>Super easy! I made these today and they were delicious! They were a bit heavy but great flavor. I will do some research to see if I can figure out how to make them lighter, but make them again, I will! </p>
I made these....super easy!!! And delicious!!!
I have a couple of questions for you. First, should I dissolve my yeast in the milk or in a 1/4 cup of water? Should I then proof that? Also, what order should I add my ingredients or does it really not matter? Also, should the butter be softened, melted, solid? Finally, should I use a mixer to mix or should I just mix it with a spatula? Thanks!
<p>Ok, I know this was posted months ago, but for anyone that might still need the answer to this question...this recipe is so simple, but so good. You will mix all of the dry ingredients together. After you have melted the butter in the milk, you can add the eggs. Be careful! If the milk is too hot you will curdle the eggs. If you aren't sure, just temper the eggs. That means you beat the eggs in a sep bowl and add a VERY small amount of the milk at a time, beating well between each addition. Once the eggs have come to temp, you can add the rest of the milk/butter and beat well. Then just add all of the wet ing to all of the dry. Viola! These are so yummy! I didn't have any whole milk on hand, but I had some half and half. So good!</p>
Is that dry yeast or just yeast
<p>I am taking the time to write a review because this is the FIRST time I have made something that turned out EXACTLY as advertised. The looked beautiful and they taste wonderful. They were a big Christmas dinner hit! Thank You.</p>
<p>These were soooo good and easy to make!!! I've made sandwich bread before but this was my first time for making rolls : ) </p>
<p>I can made these and they are absolutely wonderful! I wanted to ask if I could put them in the fridge overnight and cook them the next day???</p>
<p>Hi Sillymommy, I just made your yeast rolls and they came out awesome!!! they came out perfect, thank you so much for this fantabulous recipe. Will never go back to store bought rolls!!! homemade all the way baby! </p>
<p>These turned out amazing!! Thank you so much for the recipe! This is only the fourth time in my life I've made bread and they were idiot-proof, went together so quick and easy, and they taste INCREDIBLE. The flavor and the texture are a thousand times better than the frozen stuff I was gonna get for Thanksgiving. I increased the batch by half again and put most of them in the freezer for the holiday (well-wrapped!), which I hope works out. </p>
<p>How can I condense this recipe so I can print it.</p>
<p>How can I condense this recipe so I can print it.</p>
<p>my &quot;yeast rolls&quot; turned out like english sweetbread...</p>
<p>Second time I made them... .Wonderful..! I appreciate this site, thank you.</p>
Oh my gosh! I have tried for years to make wonderful rolls. Until I tried thisrecipe I could never do it! I used my bread machine for the dough, andfollowed the rest. I loved the video on how to form the rolls! TgThanks so much for sharing!
<p>Must have done something wrong because my rolls came out very dense. They rose very nicely. Perhaps the kneading...</p>
These are so freaking good! The second time I made these, I couldn't get them in the oven right away and the dough sat for a while. When they finished cooking they were huge, about twice as large as normal and really soft and gooey inside. If I had brushed on a little melted butter, they would have been just like Golden Corral's.
Made these rolls today (Thanksgiving). Delicious! My husband told me I could make them as often as I'd like, and other family members were also very complimentary. Thank you for a simple, yet delicious, recipe. I will be making them again.
Wonderful. I have been trying to find the courage to make yeast rolls for years. You made it look so easy I had to try it. I now have 4 pans in the freezer for my family and Thanksgiving this year is going to be a blast. Thank you so much for posting this.
Guess I'll save it and write it out by hand, since in order to get a printed copy you want me to become a member and pay you for the priveledge of being able to print it out. Otherwise I have to print out 10 pages.

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