Comments on: Old Fashioned Yeast Rolls (a 100 year old recipe!)

By: Rachel Ballard

Rachel Ballard — Mon, 31 Aug 2026 18:05:22 +0000

In reply to Jackie. You shouldn't need honey or sugar in your yeast for it to activate Jackie. Back in the day people used to use it but it's really not necessary. --Rachel

By: Jackie

Jackie — Fri, 21 Aug 2026 15:37:24 +0000

can honey and sugar be added? or would you recommend 1 or the other. waiting for my yeast to do its thing. this is my second time trying yo get my yeast to bubble.

By: Rachel Ballard

Rachel Ballard — Wed, 26 Nov 2025 20:28:34 +0000

In reply to Jessica. 7 grams is 2 1/4 teaspoons

By: Rachel Ballard

Rachel Ballard — Wed, 26 Nov 2025 20:28:21 +0000

In reply to Dini. You can but using solid/saturated fat does produce a loaf that is drier and crumblier. --Rachel

By: Dini

Dini — Wed, 26 Nov 2025 20:27:10 +0000

Can I use butter instead if oil

By: Jessica

Jessica — Wed, 26 Nov 2025 19:13:01 +0000

I don’t have packages of yeast, only a jar. How much would you recommend to use? Thanks!

By: Rachel Ballard

Rachel Ballard — Wed, 26 Nov 2025 14:02:59 +0000

In reply to Gayle Nadeau.

Honestly, you’ve got a range on this Gayle. 120 is the max but anywhere between 110-120 is fine to use and unless you have a thermometer to check the temperature, just make the water as warm as you’d use to bathe a baby. That will be just right. 🙂 That’s how I always explain the temp to new bakers. I don’t think I’ve ever officially checked water temperature in my life. Good luck! –Rachel

By: Gayle Nadeau

Gayle Nadeau — Wed, 26 Nov 2025 07:29:32 +0000

Why in the directions a water temp of about 120 degrees is called for but earlier you say the water temp should be between 110 and 115 degrees. It seems that 120 would be too warm from your earlier comments on not having the water too warm or the yeast would be killed. I am looking forward to making your yeast roll recipe tomorrow, which will be my first time making any kind of dinner rolls.