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“I just had to put this here for safe keeping. It was in our local paper submitted by a lady who had treasured it as her Grandmother's recipe and the lady herself is 84! Comments include, "These are soft and tender rolls that don't require a huge amount of fuss and kneading. The best part is that you can do most the preparation the day before, then roll them into balls and bake." Since I have not made them as yet, prep time is an estimate and does not include time to let them rise.”
16 rolls

Ingredients Nutrition


  1. Add sugar, salt and butter to boiling water. Cool till lukewarm. Meanwhile, soften yeast in 1/4 cup lukewarm water. Add the 1/2 teaspoons sugar and let sit a few minutes.
  2. Stir this into the first mixture and add the beaten egg. Stir in 2 cups flour and beat throughly. Stir in remaining 2 cups flour and mix well, kneading dough together until it coheres.
  3. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. Remove dough from refrigerator. Cut in half, returning other half to the refrigerator. Divide remaining dough into 8 equal pieces. Shape each piece into a ball. Dip each ball into melted butter. Place in greased 8-inch round pan.
  4. Repeat dividing, shaping and dipping with remaining dough and melted butter. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Bake at 400 degrees for 15 to 18 minutes, or until done. Remove from pans; cool on wire racks.

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