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“These rolls are so easy to make and tasty too! Original recipe comes from however I've converted it to use instant yeast. If using regular yeast, increase by 25%. To obtain less sweet rolls, I reduce the sugar slightly.”
3hrs 20mins
12 rolls

Ingredients Nutrition


  1. Pour 2 cups of milk into a stock pot or Dutch oven.
  2. Add sugar and vegetable oil.
  3. Stir to combine.
  4. Now, turn the burner on medium to medium-low and scald the mixture. Do not let it boil.
  5. Remove from heat and allow this mixture to cool to warm/lukewarm, 90 - 110 degrees. .
  6. When the mixture is the right temperature add in 2 cups of flour and yeast. After the yeast and flour are nicely incorporated, add another 2 cups of flour. Stir together, cover with plastic wrap and allow to sit until doubled in size, 45 minutes to 1 hours, depending on the heat of your kitchen.
  7. When it has risen sufficiently add the final 1/2 cup of flour, 1/2 heaping teaspoon of baking powder, 1/2 scant teaspoon of baking soda and salt. Stir (or knead just a bit) until combined.
  8. Spray a muffin pan with non-stick spray, I prefer butter flavored with bread.
  9. Deflate the dough and very lightly sprinkle flour on the top.
  10. With floured hands, form the rolls by pinching off a walnut size piece of dough and rolling it into a little ball.
  11. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full.
  12. Cover and allow to rise for about 1 hour; until doubled in size.
  13. Bake in a 400-degree oven until golden brown, about 15 to 18 minutes.

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