Hallie’s Quick Hot Rolls

About twenty years ago, my grandmother gave me an old church cookbook; the kind chock full of delicious sounding dishes submitted by little old southern ladies that know how to cook! Within those pages I found this quick hot rolls recipe that my husband and pretty much everyone that tastes it, loves. Sadly, my fellow wheatless friends, this bread is not gluten free nor have I found a way to make it so.

The recipe was submitted by a Mrs. Hallie Hankins, so I kept her name in the title as it only seems fitting. I made a few tweaks to modernize it a bit and am printing the full recipe amounts, though I normally make a half batch.


To make these, you’ll need:

  • 2 sticks of butter (or margarine or 1 cup shortening)
  • 1 cup warm water
  • 1/2 cup sugar (or honey)
  • 2 packages dry yeast (or 4 1/2 teaspoons jar yeast)
  • 1 additional tablespoon of sugar
  • 1 additional cup lukewarm water
  • 2 beaten eggs
  • 6 cups of all purpose flour
  • 1 1/2 teaspoons salt

Mix the yeast, 1 tablespoon sugar and 1 cup lukewarm water in a small bowl, set aside. Melt the butter/shortening then add 1 cup warm water and 1/2 cup sugar. Stir well. Add beaten eggs, yeast mixture, flour, and salt. Mix well and store in the refrigerator to cool. *This part is important if you want the lightest rolls. You can go ahead and roll out if you’re in a hurry, but the chill time does make a difference.

Remove dough from the refrigerator, and press out on a lightly floured surface. Cut with a biscuit cutter/glass or what have you. (I often made heart-shaped ones in the past quite successfully.) Place on a greased or parchment lined baking sheet and let rise for at least one hour. Pour melted butter over the rolls and bake at 400 degrees for about 6 to 7 minutes.


As an alternative to all rolls, you can reserve some of the dough to make “pizza pockets.” Once baked, I freeze these and my hubby pulls out and reheats in the microwave with a bit of sauce when he wants a pizza-ish snack.

Simply take a circle of dough, press/roll it out very thin, fill with whatever toppings you have on hand and a handful of shredded cheese (don’t add sauce or they get a little soggy), fold in half like a turnover, crimp or pinch the edges shut, then bake just as for the rolls or until golden brown.




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16 Responses to Hallie’s Quick Hot Rolls

  1. What a great looking recipe! This really looks quick and easy, which I need because my latest attempts at bread have been…sub-par, to say the least ;) I love that there’s no kneading or anything. Can’t wait to try this. And pizza pockets? I’m so there :)

  2. Mrs. Z says:

    I quick made this dough and put in it the fridge yesterday before we headed out to soccer. When I got home I cut them and put them in the oven. They were ready in a couple minutes and oh my goodness they were amazing!!! This recipe is a keeper!!

    • Jan says:

      Awesome! I’m so glad you liked them. I’ve kept the dough in the fridge up to two days before – not exactly sure what you’re ‘supposed’ to do as far as keeping dough, but I know it works that far ahead anyway. :)

  3. They look super delicious!
    Thanks for sharing at Foodie friends Friday! Come back Sunday to vote!

  4. Valarie Jennings says:

    Jan have you ever tried making these gluten free?

    • Jan says:

      Hi! I sure haven’t. I’ve made them egg free and dairy free but I’m just not sure how gluten free flours would hold up in the making. I would LOVE to find a gluten free roll that tastes like this one day though! I really miss real bread…

      • Valarie Jennings says:

        I may try making a half recipe GF for my granddaughter-she loves bread and hasn’t like any that I have made yet. Cookies, cakes, brownies no problem but getting bread to taste a little like bread has been a real problem.

        • Jan says:

          GF bread is tricky, that’s for sure! My kids eat all types just fine because they went gluten free so young, so they don’t remember real bread. Sadly, my brain does and bread without wheat just has this texture that’s hard for me to eat. The only bread I really eat is Udi’s white bread, but it’s too expensive to eat often, and my sister Pam makes a homemade one using her bread machine and the Pamela’s Bread Mix. When I try to make it by hand at my house, it’s not half as good as hers though! She must have the magic touch. :)

          Good luck making it, I hope it works for you! You are a wonderful grandma to put so much effort into making her foods she can eat! :)

      • Janet says:

        How do you make it egg free? I’ve used Egg Replacer in other bread-type things like pancakes, but Egg Replacer recommends not refrigerating things because the lapse in time before baking interferes with the leavening. Would love other suggestions!

        • Jan says:

          Hi Janet!
          When we were egg free, I used a homemade egg replacer made with ground flax seed. It’s been a while, but this looks like the recipe I used:
          I had better luck with it than the powdered egg replacers. The yeast provides the rise in these rolls, so you don’t so much need the rising action as the binding action of the egg. The flax seed mixture does the trick! :)

  5. Kate says:

    Any updates on GF version? I tried too, but it wasn’t quite so good.

  6. These rolls are awesome. my hubby loved them and told me “don’t forget this recipe and” my husband is an Executive chef.

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