hartz yeast roll recipe

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These yeast rolls can be made the day they will be served or can be prepped the day ahead and baked the next day. The rolls turn out soft, tender, and slightly sweet. This dough is also the same dough I use for my classic crescent rolls, which means you can make either once you learn how to make the dough!


You want the milk for your yeast rolls to be warm, somewhere around 110 F (43 C). Yeast loves warm temperatures and it will wake it up quickly. However, if your liquid is too hot you can kill the yeast. It is best to error on the side of using liquid that is cooler rather than too hot.


Most yeast bread recipes will list a range in the amount of flour used in the recipe. This is because flour is temperamental and depending on where you live you might need more or less for your dough. Start with the lowest amount of flour listed and then you can add more in while kneading the dough.


You can use active dry or rapid rise yeast for these rolls. Both will work well and can be added right in with the flour, no hydrating needed. Note: If you are making make-ahead yeast rolls (prepping the day before), you want to be sure to use active dry yeast.


Made these yeast rolls per instructions and they turned out perfect. My only question is to the use unsalted butter but to add kosher salt. Why not just use salted butter. I look forward to trying many of your other recipes.


I found your video very helpful. My mom made yeast rolls a lot when I was growing up. I tried to make them and failed miserably. This is the second time I have used your recipe and video so I feel more confident when using yeast.


These turned out beautiful. Loved working with this dough, so soft and pliable. I made 12 rolls but they were pretty big (great for a sandwich or burger maybe), so next time I will make the smaller size. Light, fluffy and delicious. Thanks for the recipe.


Thank you so much for sharing this recipe and the video with step by step instructions. I appreciate the detail and recipes that you share. It helps even a novice like myself be able to pull off impressive baked goods. These rolls turned out fantastic!


Holiday greetings to all! I've been on a baking spree, but have not been able to come close to the yeast rolls served by Hartz Chicken (a chicken chain in Texas.) Hartz rolls are soft, chewey, slightly sweet - not crusty at all. Taste great with nothing on them (ok, ok, maybe melted butter.)





My mom used to make dinner rolls like these, but over the years she'd forgotten steps and her rolls started getting flatter and denser. I'm making rolls for the first time today, so I really, really appreciate the detail you've gone into for the recipe! I'll try it out, then try to figure out how to post a pic and review.


This simple recipe for homemade ultimate dinner rolls makes beautifully golden brown rolls with a soft and fluffy texture! Tons of baking tips, video for how to shape rolls, and make ahead instructions included.


I actually originally developed this recipe in 2013 after testing tons of tweaks on dinner rolls for my Ultimate Dinner Roll Guide post here. I learned exactly what made homemade dinner rolls fluffy or hard, tender or crusty, and compiled my favorite tweaks to create this recipe for Ultimate Dinner Rolls!


Yes! I call for a stand mixer to make easy work of kneading in this dinner roll recipe, but you can also knead by hand. Be sure to knead the dough properly, until the dough is smooth and elastic, to get rolls that hold their shape and bake up nice and fluffy. You can see my full tutorial on how to knead dough here.


This recipe was written to use a 9×13-inch baking pan. While I usually prefer metal baking pans over glass or ceramic (metal conducts heat more efficiently), I actually prefer the table presentation ceramic pans offer when making dinne

Hartz Yeast Roll Recipe

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