Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

Ingredients Nutrition


  1. In a large bowl, sprinkle yeast over 1 cup water.
  2. Stir and let it sit for 10 minutes.
  3. Combine milk, 1 cup water, sugar and butter in a saucepan.
  4. Heat until butter has melted.
  5. Cool till it is lukewarm.
  6. Stir into yeast.
  7. Gradually add the flour and salt until dough is well combined.
  8. Knead for 3-5 minutes.
  9. Brush a bowl with half the oil.
  10. Add dough and turn over.
  11. Cover with a towel.
  12. Let it rise until double in volume ie.
  13. for about an hour.
  14. Punch down and knead briefly.
  15. Shape into rolls and place on a baking sheet, lined with parchment paper.
  16. You can sprinkle the pan with cornmeal first, if desired, for an extra crunch.
  17. Spread topping over loaves.
  18. Cover loosely.
  19. Let it rise until double for about an hour.
  20. Preheat oven to 350 deg F Cool on racks.


Most Helpful

This was such an easy and delicious recipe! But I halved the recipe. I wasn't sure how big to make them, nor how long to cook, but I made balls of about 2 inches and cooked them for about 15 minutes constantly checking on them. This one's a keeper for sure! Thank you for sharing!!! xo LA :-)

L.A. Stewart August 26, 2008

***** for the recipe, *** for the directions. The result was terrific. The rolls are impressive. I ask Charishma to revist her recipe to make it usable to people who are not experienced bread makers. I would like to see clear instructions for the use of all ingredients, a review of the timings (the rising time alone is more than the suggested time) and a cooking time. The rolls are large, they were a hit at our dinner party. We also sliced them to make toast for breakfast and sliced them to make sandwiches for lunch. Will we make Holland Dutch Rolls again -- you bet!!

kim-phil January 18, 2006

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