Penny Rolls
Penny Rolls are soft, fluffy yeast rolls with a slightly sweet flavor, perfect for breakfast or accompaniments, appealing to family and bread lovers alike.
Ingredients
Instructions
- Soften yeast in warm water.
- In a large mixing bowl, combine sugar, butter, salt, and hot water; stir until sugar is dissolved. Cool to lukewarm.
- Stir in egg and yeast.
- Add 2 cups of flour and beat on medium speed for two minutes in an electric mixer.
- Stir in the remaining flour.
- The softer the dough, the lighter the rolls. Beat with a spoon for three minutes or until dough is smooth.
- Cover and let rise in a warm place until dough doubles in size. Punch down.
- Cover tightly and refrigerate overnight or shape into rolls for baking.
Tips & Substitutions
For softer rolls, be careful not to over-knead the dough; a gentle touch will yield lighter results. If you don't have active dry yeast, you can substitute it with instant yeast, but reduce the amount slightly. For a touch of flavor, consider adding a teaspoon of vanilla extract or a pinch of nutmeg to the dough.
Serving Suggestions
These Penny Rolls are perfect for breakfast or as a side at dinner. Serve them warm with butter, or pair them with savory dishes like a hearty soup or stew. They also make a delightful addition to brunch when served alongside Amish Macaroni Salad or Fresh Fruit Cream Pie for a sweet finish.
Storage & Reheating
Store leftover rolls in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can refrigerate them for up to a week. To reheat, wrap the rolls in foil and warm them in a 350°F oven for about 10-15 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Penny Rolls contains roughly 365 calories, with 6g protein, 51g carbohydrates, and 16g fat. It is a good source of protein (12% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1889mg per serving (82% 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 all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. It's best to use a blend of both flours to maintain lightness while adding fiber. Start with half whole wheat and half all-purpose and adjust based on your preference.
What should I do if my dough doesn't rise?
If your dough doesn't rise, it could be due to the yeast being inactive. Make sure to check the expiration date on your yeast. Additionally, ensure that the water you use to activate the yeast is warm but not too hot, as excessive heat can kill the yeast. If you’re in a cold environment, consider placing the dough in a slightly warm oven to help it rise.
Can I freeze these rolls after baking?
Absolutely! Once the rolls are fully baked and cooled, place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, simply thaw them overnight in the refrigerator and warm them in the oven before serving for the best texture.
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).