Marjorie Whitfield'S Quick Rolls
Soft, fluffy rolls with a hint of sweetness and buttery flavor, perfect for breakfast or as a side dish for family meals and gatherings.
Ingredients
Instructions
- Dissolve yeast in lukewarm water.
- Sift flour, sugar, and salt together.
- Stir in yeast mixture and add melted margarine.
- Knead lightly in a dough pan with just enough flour to make the dough soft enough to handle.
- Let stand covered in a warm place for 15 minutes.
- Turn out onto a floured board and knead lightly.
- Roll out to 1/2-inch thickness.
- Cut out rounds and let rise for 1 hour.
- Bake in a 400°F oven for about 10 minutes.
Tips & Substitutions
For best results, ensure your water is lukewarm, about 110°F, to activate the yeast effectively. If you don't have margarine, unsalted butter can be a good substitute. Kneading the dough lightly is crucial to maintain its softness. If you like a bit of flavor, consider adding herbs or garlic powder to the dough. These quick rolls are a great addition to any meal, especially alongside Beef Stew With Its Own Gravy.
Serving Suggestions
These quick rolls are perfect for serving with soups or stews, making them a versatile side dish. They pair beautifully with Marinated Slaw Pressley for a refreshing contrast. You can also spread a bit of butter or your favorite jam on them for a delightful treat. Consider serving them with a salad for a complete meal.
Storage & Reheating
Store any leftover rolls in an airtight container at room temperature for up to two days. If you want to keep them longer, wrap them tightly in plastic wrap and freeze for up to three months. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes until warmed through, ensuring they remain soft.
Nutrition & Diet Analysis (per serving)
Each serving of Marjorie Whitfield'S Quick Rolls contains roughly 76 calories, with 5g protein, 13g carbohydrates, and 1g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 1387mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but the texture may be denser. Consider mixing half whole wheat and half plain flour for a lighter roll. You may also need to adjust the water slightly, as whole wheat flour absorbs more moisture.
What can I do if my dough doesn’t rise?
If your dough doesn't rise, it could be due to inactive yeast. Make sure your yeast is fresh and the water is warm, not hot. If it still doesn't rise, you can try placing the dough in a warmer area or adding a bit of sugar to the yeast mixture to help activate it.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it after kneading. Allow it to rise in the refrigerator for up to 24 hours. When ready to bake, let it come to room temperature before rolling out and cutting. This can save time on busy days.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).