Make Ahead
"Miss Mary Loyd's" Dinner Rolls
Popular on Food52
26 Reviews
Joe
April 30, 2017
This recipe ill-advisedly calls for hot tap water.
In the United States, hot water drawn directly from the tap generally is not potable. From one city's department of health to another, one will learn that heat-friendly bacteria may grow in the boilers that heat the water, and these bacteria may make one ill, sometimes seriously ill.
Hence, municipal departments of health generally advise using cold tap water for drinking and eating which is then heated over the stove or in the oven to the desired temperature.
Please correct this recipe and the many others on this site that advise the use of substances that are known to make one ill and caution readers to avoid this danger.
In the United States, hot water drawn directly from the tap generally is not potable. From one city's department of health to another, one will learn that heat-friendly bacteria may grow in the boilers that heat the water, and these bacteria may make one ill, sometimes seriously ill.
Hence, municipal departments of health generally advise using cold tap water for drinking and eating which is then heated over the stove or in the oven to the desired temperature.
Please correct this recipe and the many others on this site that advise the use of substances that are known to make one ill and caution readers to avoid this danger.
Debra V.
December 5, 2016
These rolls are a huge hit in my house. I've made them several times. They are better when you remember to add the salt (the directions make no mention of salt).
Joyce
October 19, 2014
This is my first time baking a bread and as I am vegan, I swapped the egg for applesauce. Have to say your recipe is great, even for a first timer and veganising it, the bread turned out fantastic! Crusty on the outside and really soft inside!
Roger D.
December 14, 2013
I made these for Thanksgiving. Halfway through the first rise, the quote "we're gonna need a bigger boat" came to mind. They were HUGE and AWESOME!!!
Kayb
November 27, 2013
The other thing you can do, should you want to make them WAY ahead, is let the dough rise, make the rolls, then freeze them on a cookie sheet. After they're frozen, you can move them to a plastic bag and keep them frozen for a good while.
Kayb
November 27, 2013
I'd let the dough rise, make the rolls, then put them in the fridge overnight for a refrigerator rise. If they're not quite as risen as you want the next a.m., take them out and let them sit on the counter for an hour or so. I'm afraid if you let them rise and then refrigerated them, they'd fall. Good luck, and I hope they're a huge hit for your Thanksgiving! (I'm getting up in the morning and making mine!)
Shalala
November 27, 2013
Is it possible to let them rise twice and then pop them in the fridge for the next day? Using them for our Turkey Dinner and was wondering if I could make the dough ahead without putting them through a full bake. Would love to keep it as fresh as possible!
Kayb
November 27, 2013
What I'd probably do is let them rise the first time, then when I made the rolls, put them unrisen in the fridge overnight and let them do a refrigerator rise. If they haven't risen as much as you want, take them out and give them an hour on the counter before you bake. I think that'll work. I'm afraid if you let them rise and then refrigerate, they'd fall.
Lori L.
December 26, 2010
I couldn't resist trying these when I saw the name, alone. But, I was a little nervous because after a winter of yeast-filled bread baking a few years ago, I've had little luck getting bread to rise--I either killed the yeast or the yeast was old or I just can't seem to read the recipe right as you'll note in a minute. I can happily report that these rolls are completely foolproof. First, I added all the flour at once and thought, "oh well, I've ruined them." Then, I forgot the egg and had to add it at the very end. I was shocked when lo and behold the dough still rose and rose and rose. The only problem I encountered was the baking time. I started at 20 minutes and then lost track of how much longer it took to bake them. Still they were delicious! These will be a go-to recipe for me for sure. I can't wait to use it again on Friday and to maybe divide it and make a few flavor additions as well as, as is. Thank you Kayb for sharing this recipe!
Kayb
December 26, 2010
You are so very welcome! Glad you enjoyed them, and yes, they're pretty foolproof, as I am no baker, either -- that's why I depend on these!
Kayb
December 25, 2010
Cathy, the baking technique is really a matter of personal preference; if you want a roll with an all-over crust, do the baking sheet; if you want a taller roll with soft sides, do the cake pan. I don't brush mine with anything, though if you want, you can brush the tops with melted butter after they come out of the oven. You can also take half the dough, roll it out into a rectangle, and make some of the best cinnamon rolls you ever had! Have a wonderful Christmas, and I hope you enjoy the rolls!
MrsWheelbarrow
December 24, 2010
Kayb, I'm so excited to be testing these rolls. I'll be making them tomorrow, for Christmas dinner. Would you suggest I nestle the rolls next to eachother (touching) in a round cake pan, or separately on a baking sheet? Are the tops brushed with anything? Thanks! - Cathy
Kayb
December 12, 2010
Y'all, don't you think that food is intensely enhanced when it has a story or tradition to go with it? I love new recipes....but it's hard for them to come up with the ones that Mama or Grandma or Aunt so-and-so made. That's why I really love the recipes here that have a story with them....
marynn
December 11, 2010
It's blizzarding here in the Twin Cities, yet I am smiling reading your entry. I can see those ladies busting out these rolls and can only imagine the smells in that kitchen.
I have a bit of yeast phobia and want to use the right one to do this recipe justice. Do you use active dry or instant?
I have a bit of yeast phobia and want to use the right one to do this recipe justice. Do you use active dry or instant?
Kayb
December 11, 2010
You can use either. I usually use active dry yeast, because that's what I typically have on hand. If you're using bulk yeast from a jar, it's about 2 1/2 teaspoons.
They'd have days where they'd gather at the fellowship hall kitchen and make 300 or so rolls, cool them and freeze them, before Turkey Dinner Day. My office was next door to the church, and I'd walk outside and smell that aroma, and sure enough, it smelled like heaven, right there in the parking lot. I'd often stroll inside, look pitiful, and they'd give me a roll. Most of the older ladies have either passed on or are too old to do much with the dinner, but the next generation (mine) has taken over. It's one of the few things I regret about moving from Marion -- I sure do miss the Turkey Dinner!
They'd have days where they'd gather at the fellowship hall kitchen and make 300 or so rolls, cool them and freeze them, before Turkey Dinner Day. My office was next door to the church, and I'd walk outside and smell that aroma, and sure enough, it smelled like heaven, right there in the parking lot. I'd often stroll inside, look pitiful, and they'd give me a roll. Most of the older ladies have either passed on or are too old to do much with the dinner, but the next generation (mine) has taken over. It's one of the few things I regret about moving from Marion -- I sure do miss the Turkey Dinner!
dymnyno
December 10, 2010
What a sweet story about your church and one of its wonderful members...I am looking forward to seeing the rolls.
drbabs
December 10, 2010
Great story, Kayb. The 600 diners at the Methodist church and Miss Mary Loyd would be so proud!
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