Attn: Bakers - Need Dinner Roll Suggestion

[Deanna]

Something to serve with Ham? I thought the rosemary garlic dinner rolls sounded good, but maybe not with Ham.

Any ideas will be appreciated.

d

[Vicanddi]

I think the rosemary garlic cloverleaf rolls would be great with ham, and they have a nice presentation! I would add more garlic and whatever herb you decide to use, though, as I found mine in need of a little more flavor.

[Kingwell]

Well I am not an expert baker, so I don't have a huge repetoire, but I love the garlic rosemary rolls. They would definitely go well, but for the record, I doubled the rosemary in the recipe when I made it.

[Laura B]

Deanna, I have used these rolls at Thanksgiving the last two years. This recipe is so easy, and the rolls are wonderful with ham!

* Exported from MasterCook *

Virginia Light Rolls

Recipe By :Beth Hensperger
Serving Size : 16 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk -- plus 1 tablespoon
3 tablespoons honey
2 large eggs
6 tablespoons butter -- cut into pieces
4 1/2 cups all-purpose flour -- unbleached
1 1/2 teaspoons salt
2 teaspoons SAF instant yeast -- or 2 1/2 teaspoons bread machine yeast


Place all ingredients in the pan according to the order in the manufacturer's instructions. Program for the dough cycle; press start.

The dough ball will be soft, but add no more than 2 to 3 extra tablespoons of flour, as needed, if you think it necessary.

When the cycle is done, transfer the dough to a floured surface and punched it down. Divide in half. Divide each half into 8 equal portions and shape into rolls. Place in greased pans or on a baking sheet that's been greased or lined with parchment paper/silpat.

Brush with melted butter, if desired. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 45 minutes.

Twenty minutes before baking, preheat oven to 375 degrees.

Place the rolls in the center of oven and bake for 25-28 minutes, until golden brown.

Serve warm.

Source:
"The Bread Lover's Bread Machine Cookbook"
Yield:
"16 Rolls"

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Per Serving (excluding unknown items): 196 Calories; 6g Fat (26.4% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 259mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

[Deanna]

Laura, these sound perfect. And they use a bread machine, as well!

Now tell me, what is the difference between SAF yeast and regular old Fleischmann's? I do have Fleischmann's bread machine yeast, but just wondered. Is SAF a brand name?

tks

d

[Laura B]

Oh, SAF is a brand name. Sorry, I just imported from MC. However, when I check the actual book, the recipe calls for either 2 teaspoons of the instant yeast or 2 1/2 teaspoons bread machine yeast. So, that's perfect since you have bread machine yeast!

[Deanna]

Thanks for the explanation and I really appreciate you posting the recipe.

d

[AnnaSue]

I'm making Homemade Butter Rolls from the Southern Living Christmas at Home issue. I'm not real good at knowing what goes well with what, so I'm not sure if they'd go with ham (heck, I'm not sure they even go with what I'm making!..lamb), but they sound good, and look really easy, so I'm going with them. If you are interested in the recipe, just let me know, and I'll post it.

[Deanna]

Anna Sue, absolutely, please share your recipe! I'm sure a butter roll would match well with just about any type of meat -- ham -- beef -- lamb, etc.

thanks for sharing!

d

[AnnaSue]

Oh my.. I didn't realize this recipe makes 4 dozen rolls. Maybe I'll try to do half the recipe, or maybe I'll do the whole thing and freeze some. Anyway... here is the recipe.

Homemade Butter Rolls

2 (1/4-ounce) envelopes active dry yeast
1 cup sugar, divided
2 cups warm water (100 to 110 degrees)
1 cup butter or margarine, melted
6 large eggs, lightly beaten
1 1/2 teaspoons salt
8 1/2 to 9 1/2 cups all-purpose flour

Stir together yeast, 2 tablespoons sugar, and 2 cups warm water in a 4-cup glass measuring cup; let mixture stand 5 minutes.

Stir together yeast mixture, remaining sugar, and butter in a large bowl. Stir in eggs and salt. Gradually stir in enough flour to make a soft dough. Cover and chill 8 hours.

Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface; roll into a 12-inch circle.

Cut each circle into 12 wedges. Roll up each wedge, starting at wide end; place on greased baking sheets. (Rolls can be frozen at this point).

Cover and let rise in a warm place (85 degrees), free from drafts, 2 hours or until doubled in bulk.

Bake at 400 degrees for 10 minutes or until rolls are golden.

Note: To thaw frozen, unbaked rolls, place frozen rolls on ungreased baking sheets. Cover and let rise in a warm place (85 degrees), free from drafts, 2 hours or until doubled in bulk. Bake as directed.

[Vicanddi]

Annasue, I'm looking for a recipe for rolls for Christmas, and your recipe sounds great! I'm wondering what you mean, though, by "roll up each wedge, starting at wide end".

I've only made homemade rolls once, and it was the cloverleaf ones. Would appreciate any guidance! Thanks

[Vicanddi]

Deanna, I hope you don't mind me adding a request to your thread. It seems silly to start another thread on the same topic.

I'm also looking for a dinner roll, to serve with ham and prime rib. I made the cloverleaf rolls last time and want to try something new. I did a search, waded through about 4 pages, and found only 2 recipes, for Georgina's Fluffy Rolls, and the Homemade Butter Rolls, that Annasue posted. Any other suggestions? Thanks!

[Laura B]

Originally posted by Vicanddi
I'm also looking for a dinner roll, to serve with ham and prime rib. I made the cloverleaf rolls last time and want to try something new. I did a search, waded through about 4 pages, and found only 2 recipes, for Georgina's Fluffy Rolls, and the Homemade Butter Rolls, that Annasue posted. Any other suggestions? Thanks!

Well, for one, I posted a recipe on this very thread. Are you just wanting something in general "to serve with ham and prime rib," or is there a more specific kind of roll you are looking for. I find it hard to believe that there are only two dinner roll recipes on the BB, so you must have a narrower search in mind?

[Gracie]

Laura, those Virginia Light Rolls are my favorite! I brush them with milk after the second rise and sift flour lightly over the tops. This recipe gets me the closest to Snowflake Rolls from a now-defunct bakery in town.

Don't know where the "light" in the title comes from, though!

Loren

[Laura B]

Loren, aren't they wonderful! I guess light refers to the texture. I like to make them as brown-and-serve rolls. Linda in MO has posted these on the BB before and I think she mentioned using these as a base for cinnamon rolls. I may just have to try that for Christmas.

[Vicanddi]

Laura, your recipe is a bread machine recipe, and I don't have one! My search isn't real narrow, just a normal roll recipe that doesn't require a bread machine. I'm sure there are more recipes, but after wading through 4 pages, I only found 2 recipes! Which is why I am asking for help. Thanks!

[Laura B]

Dianne, I'm sorry if I seemed snippy about it. I didn't mean to be. Here is a great Martha Stewart recipe that doesn't call for a bread machine. I have made it once, and it is very good. You don't taste any potato flavor in the finished roll.


* Exported from MasterCook *

Potato Rolls

Recipe By :Martha Stewart
Serving Size : 35 Preparation Time :0:00
Categories : Bread Martha Stewart


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small russet potatoes -- peeled and cut into 2-inch pieces
2 packages active dry yeast
2 tablespoons sugar -- plus a pinch
1 cup buttermilk -- room temperature
6 tablespoons butter -- melted and cooled, plus more for bowl and plastic wrap
4 teaspoons salt
5 1/2 cups to 6 1/2 cups bread flour -- plus more for dusting


Place potatoes in a medium saucepan; cover with cold water. Bring water to a boil; reduce to a simmer. Cook potatoes until knife-tender, about 15 minutes. Drain, reserving 1/2 cup of the liquid. Mash potatoes; set aside.

Cool reserved liquid to 105°. In the detached bowl of an electric mixer, whisk liquid, yeast, and pinch of sugar. Set aside until mixture is foamy, about 10 minutes.

Attach bowl to electric mixer fitted with the dough-hook attachment. With the mixer on low, add remaining sugar, reserved potatoes, buttermilk, 4 tablespoons melted butter, and salt. Gradually add enough flour to make a slightly sticky dough. Knead dough until smooth, about 2 minutes. Brush a mixing bowl with butter. Place dough in bowl; cover bowl with buttered plastic wrap. Set aside to rise until doubled, 1 to 1 1/2 hours.

Heat oven to 375°. Line three large baking sheets with parchment. Turn dough out onto a floured work surface. Using a floured rolling pin, roll dough out 3/4 inch thick. Cut dough into 2-inch-wide strips. Cut strips into triangles or squares; place at least 1 1/4 inches apart on baking sheets. Brush tops with remaining melted butter; cover with buttered plastic wrap. Let rise until dough does not spring back when pressed with a finger, 15 minutes. Bake until golden, 18 to 20 minutes; serve.

Source:
"marthastewart.com"

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Per Serving: 105 Calories; 2g Fat (20.8% calories from fat); 3g Protein; 18g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 272mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 2339 0

[Vicanddi]

Thanks Laura!

I searched some more on the net, and here are some I found. I thought I'd share, since Deanna is looking for a recipe as well. Now I have too many to pick from!
I plan on making more rolls/biscuits in the future, though, so I know these recipes will come in handy.


* Exported from MasterCook *

Light Rolls

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cup flour, all-purpose -- sifted, 3 to 4 cups
1/4 cup unsalted butter -- melted
1/4 cup vegetable oil
1/4 cup sugar
1 large egg -- well beaten
1 1/2 cups buttermilk -- at room temperature
1 package yeast
1 teaspoon salt

Proof or dissolve yeast in room temperature buttermilk. Allow to bubble 8 minutes.

Sift flour well into a large bowl.

In a small bowl,mix together the buttermilk/yeast mixture with the vegetable oil,butter,sugar,salt & beaten egg. Stir in flour,a little at a time. Continue adding flour till the dough makes a ball that is slightly sticky.(The exact amount will depend on humidity & altitude).

Place dough into a lightly greased bowl & cover tightly with plastic wrap. Refrigerate 4 hours or overnight.(Chronic "checkers" & midnight snackers:Beware that opening the refrigerator will result in the rolls rising faster).

Roll out the refrigerated dough to about 1 inch thick & cut into round biscuits. Place closely together on a lightly greased cookie sheet or a round Pyrex pie plate. Cover lightly with a towel & allow to proof at room temperature till doubled in size--about 45 minutes to an hour.

Preheat oven to 400 degrees.

Bake for about 10 minutes,or till golden brown. You may wish to brush melted butter on rolls before serving.

Source:
"Art's Recipe Box"
Yield:
"1 1/2 dozen"
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Per Serving (excluding unknown items): 149 Calories; 6g Fat (37.7% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 144mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : Secret:As your cutting the biscuits,set your scraps aside. Only when you've cut all the rest of the dough should you lightly roll out the scraps for more biscuits. Waiting gives the dough a chance to "cool",which result in softer rolls.


Nutr. Assoc. : 0 0 0 0 0 0 0 0



* Exported from MasterCook *

Never Fail Rolls

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups milk -- divided
10 tablespoons shortening
1 package active dry yeast -- .25 ounce
1/4 cup water -- 110 degrees
10 tablespoons sugar
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 cups all-purpose flour
1/2 cup butter -- melted

Place 1 cup milk with shortening in a saucepan. Stir constantly over medium heat until shortening melts. Do not allow to boil. Remove from heat and let cool slightly. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Pour milk and margarine into a large bowl. Add
remaining cup of milk and dissolved yeast. In a separate bowl, sift together 4 cups flour, baking powder, baking soda and salt. Gradually flour mixture to milk mixture, using a wire whisk or electric mixer. Place uncovered bowl on stove.
Allow dough to rise 2 to 2 1/2 hours until doubled in bulk.

Stir remaining 1 1/2 cups flour into dough and mix
well. Turn dough out onto a lightly floured surface and divide in half. Roll out until 1/8 inch thick. Brush with melted margarine and cut with biscuit cutter . Fold each roll in half and dip in melted margarine, place on greased cookie sheets. For immediate use continue to let rolls rise 2 hours or until doubled in bulk. Refrigerate or freeze rolls if you do not plan to use at once.

Preheat oven to 425 degrees F (220 degrees C).

Bake in a preheated oven for 15 to 20 minutes until golden brown. When using frozen rolls, remove from freezer at least 4 hours before serving. When using refrigerated rolls, allow 3 hours for rolls to rise.

Description:
"These light and delicious rolls are easy to make"
Source:
"allrecipes.com"
Yield:
"6 dozen"
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Per Serving (excluding unknown items): 146 Calories; 7g Fat (41.7% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 171mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[Deanna]

Thanks for your input, Vicanddi, I will print and keep your recipes for future reference; when I cook at my aunt's house, I am without a bread machine. So I might as well learn to cook them, "for real"!

Merry Christmas!

d

[LaurenP]

DH made the Garlic Rosemary Cloverleaf for Thanksgiving and they where wonderful! The recipe can be done with or without bread machine, see below Wonderful flavor and beautiful presentation.



* Exported from MasterCook *

Garlic and Rosemary Cloverleaf rolls

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Recipe By :
Serving -- ¥
: 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole garlic head
1 package dry yeast
1 cup 2% low-fat milk -- warmed to 100-110 degrees
3 1/3 cups all-purpose flour -- divided
2 tablespoons butter -- softened
2 tablespoons sugar
1 teaspoon salt
1 large egg
1 tablespoon finely chopped fresh rosemary or 1/4 teaspoon dried rosemary
cooking spray
1 tablespoon butter -- melted

Preheat oven to 350.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350 for 1 hour; cool slightly. Separate clves; squeeze to extract garlic pulp. Discard skins.

Dissolve yeast in milk in a large bowl; let stand 5 minutes. Add garlic pulp. Lightly spoon flour in to dry measuring cups; level with a knife. Add 1 cup flour, 2 tablespoons butter, sugar, salt, egg, and rosemary; beat with a mixer at medium speed until combined. Add 2 cups flour, and beat until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. if indentation remains, the dough has risen enough.)

Punch dough down. Divide dough into 12 equal portions. Divide each portion into 3 pieces, and shape each piece into a ball. Coat 12 muffin cups with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in size.

Preheat oven to 400.

Uncover dough, and brush tops with 1 tablespoon melted butter. Bake at 400 for 12 minutes or until browned. Remove from pans; serve warm

Yield:
"12 rolls"
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Per Serving (excluding unknown items): 183 Calories; 4g Fat (20.1% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 223mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES by BB poster, forgot who: I put this in the bread machine, but used 3 cups flour (not 3 1/3). The dough was sticky when it was done, so I did use some extra flour on my hands to shape it.

DH did not use bread machine

"11/03cl"
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .


Nutr. Assoc. : 0 0 0 0

[rinsav]

These are the best rolls and I think they would go great with ham. They're my family's favorite! I just make them as drop biscuits and don't go through the trouble of dividing the dough up, etc. Enjoy!


Apple Cider Cinnamon Cloverleaf Rolls
(Makes 36 Rolls)

This is a bread that I think about in the fall when the cider presses are turning out fresh, robust tasting cider and the air is crisp and cool. Though they are a bit more trouble to make because the rolls consist of three balls placed together in a muffin pan, I love the shape of cloverleaf rolls. The rolls can be shaped into a basic round roll if you prefer.

2 scant tablespoons or 2 (¼-ounce) packages active dry yeast
½ cup warm water (about 110 degrees)
2 cups warm apple cider (about 110 degrees)
½ cup brown sugar, firmly packed
2 teaspoons salt
2 cups tart apples, finely chopped, pared, and cored
1 teaspoon cinnamon
6½ to 7½ cups unbleached flour
Glaze: 1 large egg beaten with 1 tablespoon cold water

1. In a large bowl, stir yeast into water to soften. Add cider, sugar, salt, apples, cinnamon, and 3 cups flour. Beat vigorously for two minutes.

2. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.

3. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.

4. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.

5. Turn the dough out onto a lightly oiled work surface and divide into 108 pieces. Shape each piece into a ball. Place three balls together to form a triangle. Pinch the balls together from the bottom. Pick them up, turn them over and circle them with your thumb and index finger squeezing them together slightly so they will easily fit into a well-greased muffin pan. Cover with a towel and let rise until almost doubled, about 45 minutes.

6. About 10 minutes before baking, preheat oven to 400 degrees.

7. Just before baking, brush the tops of the rolls with the glaze.

8. Bake for 15 minutes, or until the internal temperature of the loaf reaches 190 degrees.

9. Immediately remove bread from pans and cool on a rack.

[Vicanddi]

Lauren, I second your recommendation for the cloverleaf rolls, they are quite good! They were my first attempt at making homemade rolls and they came out great.

Rinsav, thanks for sharing that yummy sounding recipe. I'm adding it to MC and plan on using it soon! Sounds yummy One question though...are they too sweet to serve with dinner, or do they go well with ham/pork, etc?

[Vicanddi]

Okay, this is a little long...sorry!

I ended up making Georgina's Fluffy Rolls, posted on the BB. These rolls took a lot of effort, and I didn't think they were going to turn out. I had a huge pile of gooey, sticky dough that was extremely tough to work with. I tried the buttered hands thing, but that really didn't help until I added a fair amount of flour. I was really worried that 1. the rolls were not going to rise/take shape 2. they were going to taste horrible! 3. I was going to have to resort to my mother's store-bought rolls

By some miracle, the rolls managed to rise quite nicely! I used half the dough to make cloverleaf rolls, as the dough was still pretty tough to work with. I used up all my muffin tins, making 24 rolls, and still had about half the dough left, so I went ahead and made it as the recipe said, as Parker House Rolls. They looked like little, buttery blobs! Somehow, they rose nicely, and took on the right shape.

So, after spending several hours worrying over these on Christmas morning, I was quite surprised/happy when they turned out to be absolutely delicious! They rose and browned beautifully. My family raved over them! (I got a stand-mixer for Christmas, didn't open it until AFTER the roll fiasco!, and I plan on using it to help me knead dough in the future)

Deanna, what rolls did you end up making?

[NancyR]

I posted the same question as yours a couple of weeks ago and got some awesome answers. Here's a link to that thread . I ended up making the Cheese and Garlic rolls and the Apple Cinnamon and both were excellent.
Nancy

[Vicanddi]

Nancy, I plan on trying the Apple Cider Cinnamon Cloverleaf Rolls on my next bread venture. They sound great!
Thanks for the review

[Deanna]

I made the Virginia Light rolls. The dough was so beautiful and rose unbelievably. The only problem I had was, they were ready to bake at 11:30, but the oven was occupied by the ham, so the rolls didn't get into the oven until 2:30.

As a result, the beautiful, rounded, risen tops began to implode! I didn't know there was a limit to how long they could sit in the pan. Guess I could have refrigerated them to slow the rising process until they were ready to bake?

I'm sure I could have also removed the rolls from the pan, punch each one down, re-roll and let rise again?

Anyway, even with sorta flat tops, the texture was fantastically light. They were a definite hit and so easy to make.

Thanks for sharing, everyone. The cloverleaf rolls are next!

d

[Laura B]

Deanna, oh my! I hate that you had that experience, but I guess we learned something! I think putting them in the fridge would have worked fine. I'm glad they still had a nice texture and taste. I just love those rolls.

[Little Bit]

Deanna,

Next time there's a big time lag between the time you make the dough and the time you have available to put them in the oven, you should be able to just put the blob of dough in a greased bowl and let it rest in the fridge, or even on the counter. The dough I made yesterday took forever, but was divine, I think the recipe called for the dough to rise three or four times, (twice in a bowl, once when they're formed on the baking sheets). (Things got crazed, so I just put the dough in the fridge for a while.) If you get stuck in the same situation, I'm thinking you probably could get away with punching them down individually, though, if it comes to that. (Holiday cooking can be so complicated, too much stuff, too few ovens!)

I'm chiming in to this thread really, really late, but I had a wonderful success experience with my rolls yesterday, and thought I'd mention it.

I bought myself a copy of Rose Levy Beranbaum's "The Bread Bible" some months ago, and have been reading in it, off and on, but not baking from it.

I got inspired for the holiday, though, and made the "Butter Dipped Rolls" recipe (That you can shape as cloverleaf, Parker House or other type, at your preference.)

Wow! What gorgeous rolls!! I've never, ever made rolls that taste so good!!!

I will say, though, that the entire process took a while, so next time I'll probably get an earlier start, perhaps make the dough or at least the starter the day before.
The main reason I recommend the book is that she goes into such enormous detail about what the ingredients are doing at each step along the way and explaining what they're doing, and what the consequences are for each modification.
More than I really want to know, truly, but at least I understand why my other bread adventures have turned out the way they have. (The basic idea is that you do what you do for each type of bread recipe to develop the best flavor and texture for THAT type of bread. Different doughs need a different balance of ingredients and different handling.)

Her technique for that particular recipe is completely different than I was used to, but the rolls were lovely and full of flavor.

If you can find a copy of this book at the library it's well worth a good look. Browse at the bookstore, if nothing else, lol!!!

By the by, I find that a one ounce blob of dough makes a very nicely sized dinner roll once it rises.

I just keep my little kitchen scale by me as I work, and pile little one ounce blobs on the scale until I'm ready to shape them and put them on the cookie sheet to rise.

HTHS!!

[rinsav]

Vicanddi, Just wanted to answer your question about whether the rolls are too sweet. Nope! They're perfect with pork/ham (I've even made them with chicken & turkey too). They're delicious and have just a touch of sweetness. I think you'll really like them! Enjoy!