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My Grandma's Amish Secret Roll Recipe

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“This makes light, puffy, high rolls and can be used for cloverleaf rolls, a loaf or two of bread or for the little roll ups described in the recipe. From”
1 pan

Ingredients Nutrition

  • 1 cup scalded milk, cooled to lukewarm
  • 12 cup sugar
  • 2 14 teaspoons dry yeast
  • 2 beaten eggs
  • 1 teaspoon salt
  • 12 cup melted butter, cooled
  • 4 cups sifted flour


  1. Combine milk, sugar, and yeast and mix well; let stand for half an hour. Add eggs, salt, butter and then the cups of flour one at a time, mixing with a wooden spoon (you don't even have to put your hands in the dough); mix well and cover.
  2. When dough has doubled or risen sufficiently(about 1 hour), cut dough into quarters. Take out 1/4 at a time and prepare each quarter as indicated below.
  3. Roll on floured board to about the size of a 9" pie pan; cut in 8 pieces like a pie. Roll from widest edge up toward point, placing point on bottom. Arrange on greased baking sheet and let rise again (45 min - 1 hour), then bake at 350* for 12 minutes
  4. NOTE: If desire, the rolls can be filled before rolling them up. Combine 1/2 cup nuts, 1 stick melted butter and 1 1/2 cups brown sugar; divide mixture over tops of rolls, then roll up. Allow to rise again, then bake as directed.

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