I used your recipe and followed it word by word. They were the best and first yeast rolls I’ve made. They look good and taste even better. My family really enjoyed them!!!

Still looking for the Golden Corral style yeast rolls.

No

Thank You for the best rolls ever. 1st time making rolls.Soft and so buttery!

For some reason even though I measure my ingredients, the dough ball is always too wet, thus making a lot of it stick to my hand. Although they tasted wonderful, what could I be doing wrong?? I am an amateur baker so any help would be appreciated.

Somewhere here on the site it says you can make them, shape them & freeze them for later use, just be sure to let them thaw & rise before you bake in the oven as directed.

In reply to Sunny.

I’ve used whatever milk I had at the time. The key to the recipe (for me) is increasing the shortening and sugar. Brought back memories of my Grandma’s rolls.

This was the perfect yeast roll recipe to make for my 1st roll making experience. I didn’t have butter flavored crisco so, I layered in butter pats with the 1/4 cup. My rare to compliment man said that they are the best rolls he’s ever had.