These no-fail Fairy Rolls are easy to make and are the perfect light and fluffy roll to complement soups, dinner, or holiday meals. The dough also works well for cinnamon rolls or other sweet rolls.
Do you love having soup and warm rolls on a cool Fall night as much as I do? Last year, we collected some amazing soup recipes from you readers that have become favorites around here. And so this fall, I’m going to be sharing some bread recipes. Because soup and bread must go together, right?
This recipe is called Fairy Rolls. I’m not exactly sure why, but maybe it has to do with the fact that they are light and airy. I kid you not. You could probably eat 10 in one sitting like we do.
CAN I USE WHEAT FLOUR IN THESE?
Yes! I have used ½ wheat flour before with great results.
This recipe from my mom is a favorite, go-to recipe. When I know I need rolls to turn out, this is the recipe I use.
SERVE FAIRY ROLLS WITH:
Here’s the Fairy Roll RecipePrint
A light and fluffy dough that’s perfect for dinner rolls or cinnamon rolls.
- 1 cup margarine or butter
- 2 cups hot water
- 2 Tbsp yeast
- 2 eggs
- ¾ cup sugar
- 1 tsp salt
- 6 ½ cups flour
- 1 tsp baking powder
- Pour hot water over margarine. Let cool just enough before adding yeast in. After you add yeast, let the mixture bubble for a few minutes.
- Add in 2 eggs and mix sugar, salt, and flour and baking powder in. Mix until a soft dough forms. You may need to add up to 1 extra cup of flour so that it isn’t too sticky.
- Let rise until double in size (about 1-2 hours).
- Form into rolls* and let rise again (another ½ hour.)
- Bake for 8-11 minutes at 375.
- *to make into croissants, roll dough into a large circle. use a pizza cutter to cut into thin triangles. start rolling each triangle from large end until it looks like a croissant.
- Category: Breads
Keywords: rolls, fairy rolls