No-Rise Rolls
No Rise Rolls
My sister brought me this recipe after having these rolls at the Conestoga Steak House in Dothan, AL. They are a yeast roll that doesn’t have to rise and they’re a snap to mix up and to bake.
1 package yeast (2 1/4 teaspoons)
2 cups warm water
4 cups self-rising flour
1/4 cup sugar
1 1/2 sticks melted butter
Add yeast to water and let it bloom. Maybe I was having a slow day in the kitchen. But I stood over the bowl and watched it after I put the yeast in the water. Now I’ve “bloomed” plenty of yeast. But I’ve never watched the whole process. First, a few bubbles appear. Then a few more. Then, the whole thing takes off like it’s a mole digging underground. It’s the coolest thing. Glad I watched it.
Add remaining ingredient to the bowl, after the yeast has bloomed, adding fllour last. Mix and pour into greased muffin tins. I made 20 rolls out of this batch.
This doesn’t make a light and airy yeast roll. It’s a little bit denser but has a great taste.
Bake at 400 degrees for 20 minutes. Pass the butter.
I’m Jackie Garvin, the personality behind the blog. Being born and raised in Alabama and entrenched in southernism was a gift. It gave me an identity. I am part of a culture that embraces gracious hospitality, manners, love of God and country, frugality, family values and good honest food. That’s who I am and that’s what I’m all about. 
Love your directions and they are quick & delish! Thanks! (Repinned!)
Arlene,
Thank you for your comments and thanks a million for repinning! This is a great recipe that I use a lot. So glad you enjoyed the rolls! 🙂
I have to say I love your blog! In two days I used your recipies to make Comeback Sauce, No-Rise Rolls, Ribs, and Ham. All of which were divine!
Tana,
I’m thrilled you found some recipes that you like! Thank you bunches for letting me know.
Welcome home, Tana! 🙂