EASY Honey Garlic Yeast Rolls - You'll Never Want Store Bought Rolls Again! | The "How To Gal" ✌ | Skillshare

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EASY Honey Garlic Yeast Rolls - You'll Never Want Store Bought Rolls Again!

teacher avatar The "How To Gal" ✌, ⋆ Marketing ⋆ Cooking ⋆ Success ✌

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

6 Lessons (13m)
    • 1. Homemade Dinner Rolls? YES!

    • 2. Get Ingredients Together

    • 3. Honey Garlic Yeast Rolls Prep

    • 4. Working the Dough

    • 5. Rolling Rising RELISHING!!

    • 6. Next Steps & Thank You

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About This Class

Once you taste these amazing homemade dinner rolls, you will NEVER want store-bought again! 

"Don't forget to pick up the rolls!", she yelled as I walked out the door. It's always something, I thought, get this, get that - is it really that hard to make these things? As I climbed in my car wondering where in the world I would find dinner rolls at 5 o'clock in the evening on Thanksgiving, I decided right then and there I would find a recipe my darn self. 

Well, I have good news for, Mr. & Mrs. always running out for things at the last minute, you CAN make dinner rolls at home.

Yummy ones. 

Best part? They are super easy to make!

So whether you are wanting to impress the in-laws for the holidays or spruce up Sunday dinner (or, just like dinner rolls!) - you will want to take this course.

Just wait until you try them. 

(You can thank me with a thumbs up and picture of your new-found talent (>‿◠)✌)

These are perfect for:

  • Thanksgiving
  • Christmas
  • Easter
  • Sunday dinners
  • Anytime you want fresh and delicious rolls!

They were featured with:

  • Bacon Wrapped Herb Encrusted Turkey Breast (coming soon!)
  • Garlic Smashed Potatoes (coming soon!)
  • Green Beans Extraordinaire (coming soon!)
  • Pumpkin Pound Cake with Sour Cream Cheese Glaze (coming soon!)



Meet Your Teacher

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The "How To Gal" ✌

⋆ Marketing ⋆ Cooking ⋆ Success ✌


Hi there Skillshare - nice to meet you! I'm Mel "How To Gal" Possehl, and I am so excited to announce I am now a Teacher Assistant here on Skillshare! I absolutely LOVE this platform and the people on it, and I look forward to my new role helping new and struggling teachers alike find their groove here. If you have any questions at all, please don't hesitate to ask. My discussion board is open for questions, so feel free to post any issues you may be having on any of my posts. You will also find me hanging around the teacher challenges to provide any support I can.

About Me:

I ran a successful SEO business in a previous life; got completely burnt out on making others a ton of money and having nothing really to show for it, and decided to switch gears. I have been c... See full profile

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1. Homemade Dinner Rolls? YES!: theme. One of the best parts of any holiday dinner or any special dinner, for that matter are the wonderful rolls and breads that air served with it. But why settle for store bought in this short course, I'm gonna show you all the steps that you need to take to make amazing homemade honey garlic yeast rolls. You shouldn't be afraid of yeast. These roles air really simple to make, and sometimes the hardest part is in the waiting. But once you see how beautiful they rise and put him in the oven and smell the wonderful smells of fresh baked bread, you will be amazed at how easy and how wonderful homemade rolls truly are. You will never want to go back to store bought rolls again. People will think you spent hours and your family will love it. So enroll today and I will see you on the inside 2. Get Ingredients Together: okay. First thing we need to do for the honey Garlic East roles is get all of our ingredients together. We need to 2 2.5 cups of flour two tablespoons of sugar one package of quick east half a teaspoon of salt 3/4 a cup of warm water You want that between 121 130 degrees, three tablespoons of butter, melted, two teaspoons of honey, quarter teaspoon of garlic powder and some dried chives. Now the chives air optional so you can use as little or as much as you want. I love adding them because they add a wonderful color to the dish. That's it I'll see in the next video. 3. Honey Garlic Yeast Rolls Prep: Okay, Now we're going to make some honey garlic yeast rules once you make these and see how easy they are and how delicious you are, not gonna want to buy store bought rules ever again. What we have here is 2.5 cups flour, two tablespoons of sugar, a package of quick east and half a teaspoon assault. That's what we're going to start with. We're gonna add all of these two are flower. Now, the reason we use Quick East is because all you have to do is edited a flower. You add the correct temperature water, and it does not require any proofing to begin with. So it's really easy to use. So we just add our Houston there and we're gonna whisk that together real quick, making sure everything is incorporated. I think I announce to this we're gonna add two tablespoons of melted butter and 3/4 of a cup of warm water. Now we want to make sure our water temperature is not too high. It needs to be about 120 to 130. If it's too high, it will kill the yeast. And we don't want that. So that looks good. Just gonna go ahead and add that in. And now you take your beaters and you beat on medium approximately three minutes until it's all nice and mixed together. Okay? Just like that. Like magic. It's done. Now. I'm just gonna use my finger. Make sure you unplug your beaters. Who you're using, any type of potential, especially your finger to get the rest of this dough out. Going to be very sticky. That's fine, as we're still going to incorporate some more in the more flour in. All right, that part's done in the next video. I'm gonna show you how to knead the dough and get it ready to rise. 4. Working the Dough: Okay, Now we're just going to add a little bit of flour. Just a little at a time. We're going to stir. This needs to still get this dough off my fingers. We're just going to stir until we get a nice elastic dough. Adding a little bit more flowers. We go if we need to. Pulled it from the bottom. Looks like we need a little more flour. Just keep working with it. You know, we have a nice elastic dough. Now I'm gonna move my stuff off of my work surface, and I'm going to lightly flour this in Turn Ordo out on it. Okay? We're flower the top. Now, what we do is just lightly need this for 4 to 6 minutes. Well, it's nice and smooth and elastic. I had a little more flowers. We go. It was not just sticking to us. And the reason we only start off with two cups of flour because you might add up to another half a cup doing this step. And that's fine. Your roles are still gonna be amazing. Your family and friends are gonna love them when you use your fingertips and really get in that dough manager . Wish all things move that fast. Hope you enjoy the joke as a little breather. And this dough has to rest for 10 minutes. So I will see you in the next video for the next step. 5. Rolling Rising RELISHING!!: Okay, folks, After your 10 minutes of past, we're ready to do the rest of the dough. Make sure you have your nine inch pie plate ready. You wanna lightly grease it and just set it aside. I like to have a bowl of olive oil next to my working area whenever I'm working on dough. Because doe tends to be sticky and olive oil helps keep it from sticking all over your fingers. Now that you're nice and greased up, you're gonna take your dough and split it in half. Each of those have you're going to split in half again. It doesn't matter if they're perfect. Just get 4/4 that are about the same size. If you need to keep oil in your fingers a little bit, go ahead and do so. Once you have your 4/4 you're going to take each one of those and divide them into thirds. And again, these don't have to be perfect. Believe me, Once you taste these, it's not gonna matter if one's a little bigger than the other. When you're done, you're just gonna roll them all up into a ball and place him in your prepared pie plates. We're gonna go on supersonic speed here. Wish everything in life. Move this quick. But unfortunately, it doesn't. Luckily, in video, we can go ahead and do that. Speed things up a little bit once all your dough balls, air rolled and your rules already, you want to put him in a nice, warm spot because we're gonna let him rise for another 30 minutes until they're doubled in size. I like to put parchment paper over him, and then it's how over that, so nothing sticks to the dough. Once we have them covered, we're gonna set our timer for 30 minutes and just wait. After 30 minutes are up, we're going to take a peek. Look at him there. Nice and big looking fluffy. Already. We're gonna pop those in our of them, which is preheated to 375 degrees. And then we're gonna wait 11 to 14 minutes until they get a nice golden brown color. Once we get him out of the oven, we're going to put two tablespoons and four teaspoons of butter melted up to that, we're gonna add two teaspoons of honey and then 1/4 teaspoon of garlic powder. We're gonna mix that up really good and take a pastry brush and get it all nice in all those crevices in between your roles. Don't they look amazing? There's only one step left, and that's to shake some chives on top. If you're using them and then serve, you might find that you want to make more because thes will be gone in a flash I'll see in the next video. 6. Next Steps & Thank You: Well, that's it, folks. You've reached the end. Thank you for sticking with me. And thank you so much for taking my course. As always, the full recipe, as well as recipe cards that you can print out, are available in the your project section below. If you would recommend this course to other students, please click the yes button above. And if you really liked it, I appreciate every single thumbs up that I get. I would also love to read your review of my course and any questions or comments. Feel free to put them in the discussion below. If you got something out of this course, your followers might, too. So if you want to share it on Facebook or Twitter, I'd really appreciate that as well. Take a minute and click Start project and let me know if there's anything about this recipe would change and then, of course, make the rules. You'll never know how good they are until you taste them for yourself. And, of course, when they're done, show us a picture of yours. I know your time is precious. After all, there are only so many minutes in the day, so from the bottom of my heart. Thank you so much for spending some of those minutes with me and on this force. I really do hope you make these roles until next time. Happy cooking.