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“A little bit more work with the extra risings, but well worth it!”

Ingredients Nutrition


  1. Mix first two ingredients into a smooth batter .
  2. Add 3 beaten eggs and beat well.
  3. Sprinkle 2 tablespoons yeast over the batter & mix well.
  4. Add 2 ½ Cups flour. Let proof for about 10 minutes. (It will bubble to show yeast is working.)
  5. Beat remaining flour in gradually to make a smooth dough. (Don’t make it too stiff. ) Put into lightly oiled bowl and cover.
  6. Let rise 15 minute, Punch down every 15 min for 1 hour.
  7. On 4th rising, punch down and divide the dough into three parts.
  8. Roll out one part into circle about 1/2 inch thick. Cut dough into circles with a 2” diameter glass forming buns.
  9. Place on lightly oiled baking sheet.
  10. Cover with damp towel and let rise until double.
  11. Pre-heat oven to 350 degrees.
  12. Bake 12 – 15 minutes or until golden brown.
  13. For cinnamon rolls, roll one part of dough into 12 x 14” rectangle.
  14. Cover dough with 2 tbsp melted butter.
  15. Top with l Cup brown sugar and 2 teaspoons cinnamon.
  16. Roll into a tight roll.
  17. Cut into 12 equal parts and place on lightly oiled baking sheet.
  18. Let rise until double in size.
  19. Bake at 350 degrees until golden brown.
  20. Glaze with l Cup powdered sugar, 1 tbsp butter and 2 tbsp milk.
  21. To glaze immediately when buns come out of oven, pre- heat the glaze.
  22. It will then set up and not run off the rolls.
  23. Use third part for whichever you would like more of; or wrap well and freeze until needed.

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