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“From Taste of Home. This is one of the very first recipes I tried when learning to make my own bread. I used to bake up huge batches to freeze them and would leave the hot rolls to cool on racks before packaging them up. I would come back later and there would be quite a few rolls mysteriously missing......and three little tummies that were too full for dinner!”
READY IN:
1hr 15mins
SERVES:
42
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, dissolve yeast and 2 tablespoons sugar in 1/2 cup water.
  2. In a saucepan, heat the milk, butter and remaining water to 110-115; add to yeast mixture.
  3. Add eggs, salt, 5 cups flour and the remaining sugar; beat until smooth.
  4. Add enough of the remaining flour to form a soft dough.
  5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  6. Place in a greased bowl, turning once to grease top.
  7. Cover and let rise in a warm place until doubled, about 1 hour.
  8. Punch dough down.
  9. Divide into thirds; roll each portion into a 14- inch roll.
  10. Divide each roll into 14 pieces. Roll pieces into 9-in.ropes and tie into knots.
  11. Place the rolls 2 inches apart on greased baking sheets.
  12. Cover and let rise until doubled, about 30 minutes.
  13. Bake at 350 for 15- 20 minutes or until golden brown.
  14. Brush with melted butter.
  15. Yield: 3-1/2 dozen.

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