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“Even the beginner cook can make these. And they're true home-made rolls. They must chill 2 hours. Or you can make them up 3 days in advance.”
READY IN:
32mins
YIELD:
24 rolls
UNITS:
Metric

Ingredients Nutrition

  • 236.59 ml water (110 degrees F)
  • 2 package yeast (Do not use the quick rising in this recipe)
  • 118.29 ml butter, melted
  • 118.29 ml sugar
  • 3 eggs
  • 4.92 ml salt
  • 1005.50 ml flour

Directions

  1. Combine water and yeast in lg bowl; let stand for 5 minutes.
  2. With wooden spoon, stir in butter, sugar, eggs and salt.
  3. Add flour, 1 cup at a time and beat in as much as you can.
  4. (you will probably be able to use all the flour) Cover and refrigerate for at least 2 hours, or up to 3 days.
  5. Grease a 13x9 baking pan.
  6. Turn dough out onto floured surface.
  7. Divide into 24 equal pieces.
  8. Roll each piece into a smooth round ball.
  9. Place in rows in prepared pan.
  10. Cover and let rise for 1 hour; until doubled.
  11. Heat oven to 375*.
  12. Bake until golden brown, about 17 minutes.

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