Are yeast rolls difficult to make?

The secret is to test the warm water or milk in which you are dissolving the yeast like you would test a babies bottle. Warm, but not hot enough to burn. Once you've got that part right, mix the ingredients quickly, (I used to use my dough hook and food processor), and cover the dough with a dampened tea towel and place it inside your oven.

If you have a gas oven with a pilot light, it will be perfect. If you don't, then set a bowl of warm water underneath the bowl with the rising dough. Temperature is everything and you really want the dough to rise until doubled in size. Then after you punch the dough down and let it rise again, re-dampen the tea towels with warm water, and if you don't have the gas oven, refresh the bowl of warm water in your oven.

You will get good results for really light rolls if you use good flour. Some bakers even use part bread flour like King Arthur's, and part cake flour which is super fine and light.

Then realize that you should NOT add a lot of flour during the kneading process. The more flour you add, the heavier the rolls will be.

The trick with these recipes is not to kill the yeast and dont use too much flour or too little. Yeast is happiest between 90-100 degrees fahrenheit ( 32-38 degrees celsius) and it needs something to eat while it develops, usually sugar or honey.

The typical ratio for bread is two parts water and five parts flour but that can vary quite a bit.

they are easy but i find homemade isnt as light as storebought. better homes and gardens has a nice recipe that i've made a hundred times. always come out good and is easy

those frozen ones that you just let rise. ...Rhodes or parkerhouse. ...you can never get it wrong

Go FOR IT. Buy a package of Flieschmann's Yeast (make sure you have ever other ingredient in the house) and follow the directions carefully. If you can read a recipe, you can do it.My mother was a wonderful cook and even SHE followed the directions on the package. They will tell you how to do it. Trust me.

I always had good results with Parkerhouse rolls, never had a bad batch of them. And I’d make what my ex’s mother called “yeast biscuits”...don’t have a recipe, just put flour, milk yeast eggs, a little salt together and let it rise, pinched off biscuits and put them in the pan and let them rise a bit before baking.

I’ve only done it a few times and they turned out well. Either I am a much better baker than I thought it the recipe was an easy one lol

Yeast can be fickle. Gotta have the temp just so