Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

These are the best rolls in the world!! They are buttery and a little sweet. They remind me of Hawaiin sweet bread rolls. My daughter and I make them for holidays now. It definitely is that family recipe that brings you together!

Ingredients Nutrition

Directions

  1. Mix 1/2 cup warm water and yeast in small bowl. Place entire bowl in a larger bowl of hot water. (This keeps the water warm enough to raise the yeast.).
  2. In a saucepan, mix sugar, milk, oil and salt.
  3. Cook on medium heat and stir until just ready to boil.
  4. Remove from heat and dump in large glass bowl.
  5. Add 5 cups flour through and stir with a wooden spoon. (Do not use metal bowls or spoons.).
  6. Add beaten eggs and stir.
  7. Add yeast and stir.
  8. Add remaining 3 1/2 cups flour and mix through.
  9. Place paper towel over top of bowl and let sit for 1/2 hour.
  10. Flour cupboard and cut ball into four quarters.
  11. Roll each quarter individually into a circle.
  12. Cut into triangles, like pizza, approx 2 inches.
  13. Roll each triangle from wide to thin.
  14. Spread melted buter on cookie sheet. Dip each roll in butter, turn over and place on sheet.
  15. Repeat with all remaining dough.
  16. Cover with wax paper. Let sit for 1 1/2 hours.
  17. Bake at 375 degrees for 12 minutes.
  18. Enjoy!

Reviews

(2)
Most Helpful

Fantastic! Soft, light, and buttery. Made these for the first time when taking dinner to a friend (always risky with a new recipe) and I was thrilled with the results. These are very easy to make and shaping the rolls is easy and forgiving so it's perfect to use when little people want to help in the kitchen. Love that the recipe uses oil in the dough which is a little healthier. Used regular unbleached flour. I knew I couldn't use the wooden spoon method, so changed the directions for use with the Kitchen Aid. Added the hot milk mixture to the Kitchen Aid mixing bowl, then 5 cups of flour, mixed, and, when I was sure it wasn't too hot, added the beaten eggs. Beat until smooth with the paddle. Added the yeast mixture and additional flour (plus 1/2 cup to make a workable dough) and beat until smooth. Removed the bowl and set in a draft-free place to rise until double. To form the rolls I divided into 6 portions and made a total of 54 rolls. Was a little concerned that they would be too small doing this, but these rolls rise quite a bit, then get even larger when baked, and they were just right. Placed on greased sheets, then brushed with about 10 T of melted butter before rising again. Baked 10 minutes. Awesome! Thanks, Jill, for a fantastic recipe! I'll make these again:)

LonghornMama April 19, 2009

We loved these! I even ate two of them, and would have eaten a third if I had any room! They were easy to make, altho my right arm got tired stirring and I worked up a sweat . But they were SO worth it. Thank you for the wonderful recipe.

Chef TraceyMae October 30, 2007

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