Total Time
Prep 10 mins
Cook 10 mins

These are the best rolls. I'm not a great yeast bread baker and these come out perfect everytime. Such a delicate buttery flavor. A sure fire winner for your family's bread craving. Try to eat just one!

Ingredients Nutrition

  • 1 (1/4 ounce) package active dry yeast, dissolved according to package directions (I always use Fleischmann's)
  • 1 12 cups scalded milk, cooled
  • 12 cup sugar
  • 1 teaspoon salt
  • 12 cup butter, plus
  • additional butter, for basting
  • 2 eggs
  • 5 cups flour


  1. Mix all ingredients except flour in a large mixing bowl, stir well.
  2. Add flour and mix to combine.
  3. Cover with plastic wrap and refrigerate overnight.
  4. Next, day remove dough from bowl and cut into fourths.
  5. using one fourth of the dough roll into a large circle about the thickness of a pie crust.
  6. Brush with butter.
  7. cut circle into at least 8 triangles (I cut into 16).
  8. Beginnng with largest end roll forward.
  9. Place on a cookie sheet lined with parchment paper.
  10. Brush with melted butter.
  11. Continue until all of the dough has been rolled.
  12. Let rise for 2 hours.
  13. Bake in a preheated 350 degree oven for 10 minutes or until golden brown.
  14. Immediately brush with melted butter.
Most Helpful

I'm behind on my reviews but these were made for Thanksgiving and we all agree it will be our roll recipe for the holidays from now on! Tender and delicious, they were a huge asset to our meal!

carolynryanlv February 11, 2009

I wanted to try my hand at homemade rolls and these turned out really good! My BF had 4 and I had 3 with our dinner, so I would say we loved em! I will make any time we decide we want rolls, as they are an easy recipe and so tender and delicious!

LouLouIzSpoiled October 07, 2008

These were delicious and so much fun to make! They really are not hard! I did knead the dough for 7-10 minutes before putting it in the refrigerator overnight. I made these for our Easter dinner so i let them raise while we were at church and then all I had to do was pop them in the oven! So good!

Chef AngieW March 31, 2008