Prep 3 hrs
Cook 15 mins
These rolls are especially great with steak. Great with any meat or poultry dish too. They are nice and buttery too.
- 4 3⁄4-5 1⁄4 cups all-purpose flour
- 1⁄3 cup sugar
- 2 (1/4 ounce) packages fast rising yeast
- 1 1⁄2 teaspoons salt
- 3⁄4 cup milk
- 3⁄4 cup water
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1 large egg
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt.
- Heat milk, water, and 1/4 cup butter until very warm (120 to 130 F).
- Stir into dry ingredients.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add egg and 1/2 cup flour; beat 2 minutes at high speed.
- Stir in enough remaining flour to make a soft dough.
- Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
- Cover;* let rest 10 minutes.
- (*If desired, allow dough to rise in refrigerator 12 to 24 hours.).
- Divide dough in half; roll each half to 12-inch square, about 1/4-inch thick.
- Cut each into 6 (2 x 12-inch) strips.
- Cut each strip into 3 (4 x 2-inch) rectangles.
- Brush each rectangle with melted butter.
- Crease rectangles slightly off center with dull edge of knife and fold at crease.
- Arrange in rows, slightly overlapping, on greased baking sheets, with shorter side of each roll facing down.
- Allow 1/4-inch of space between each row.
- Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Bake at 400 F for 13 to 15 minutes or until done.
- Remove from sheets; cool on wire rack.
- Brush with remaining melted butter.
I made these rolls for my family, and they absolutely loved them! I definitely recommend this recipe!
This is simply a great recipe. I jazzed it up for Italian dishes by adding about a cup of shredded cheddar cheese while kneeding the dough and brushed them with garlic butter instead of regular butter. However, they are fantastic just as they are!