“These rolls are perfect for holiday meals. Half of the preparation is the day before. These are probably the easiest, lightest, tastiest, dinner rolls I have ever made. Don't even require that messy kneading!”
READY IN:
40mins
YIELD:
32 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle yeast into 1/4 cup very warm water.
  2. Stir and set aside.
  3. In a large bowl beat eggs and blend in dissolved yeast.
  4. Add 2 1/2 cups flour alternating with 1 cup very warm water.
  5. Mix in sugar and 1/2 cup melted butter and salt.
  6. Mix until smooth.
  7. Beat in remaining flour to make a soft dough.
  8. Cover with a tea towel and let rise in a warm draft free place until doubled in bulk (1-2 hrs).
  9. Punch dough down and cover with plastic wrap and refrigerate overnight.
  10. When ready to bake rolls, punch down refrigerated dough and divide into 2 pieces of dough.
  11. Roll each half into pieced 8 inches by 15 inches.
  12. Spread lavishly with softened butter.
  13. Starting with the long edge, roll jelly roll fashion.
  14. Cut with a very sharp knife of piece or thread into 1 inch slices.
  15. Place slices into muffin tin with cut side up.
  16. Let rise to double (40 to 60 minutes).
  17. Bake 8- 10 minutes in a 400 degree oven to golden brown.
  18. Brush with melted butter and cool on a rack.

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