Total Time
2hrs 30mins
Prep 2 hrs
Cook 30 mins

These were my favorite rolls growing up.

Ingredients Nutrition

Directions

  1. In a large bowl, pour milk over ½ cup butter. Stir occasionally until butter is melted.
  2. Meanwhile, sprinkle yeast and ¼ t. sugar over water. Let stand 5 minutes or until foamy. Stir remaining sugar, eggs, salt and yeast mixture into milk mixture. Stir in 4 cups of the flour and beat until smooth. Gradually stir in remaining flour to make soft dough. Cover, let rest for 10 minutes.
  3. On a lightly floured surface, knead for 8-10 minutes or until no longer sticky, adding as little extra flour as possible. Divide dough in half. Place half of dough into a greased bowl. Turn to coat surface. Cover and refrigerate. Shape remaining dough into 12 2-inch balls. Place on a greased 9 x 1 ½ inch round pan. Cover and let rise in a warm place, free from drafts, until almost doubled- about 55 minutes.
  4. Bake in pre-heated 375° oven for 25-30 minutes or until browned. Brush with butter. Cool on a wire rack.
  5. To bake refrigerated dough: follow shaping, rising and baking instructions, allowing about 1 hour and 45 minutes for rising.
Most Helpful

5 5

I made half of recipe using 1 egg. I made it in the automatic bread machine and put the rolls in two 9" cake pans. It turned out fantastic.

5 5

Wonderful rolls! Best yeast rolls I have baked, ever. Light, fluffy, delicious. I, too, made a half recipe with 2 beaten eggs, holding back 1/2 egg for egg wash with water. Did not knead, as I wanted to see what would happen, if I didn't. YUM! Slathered on butter, garlic, parsley topping after baking. Delicious. Thanks so much.

5 5

I whipped these up to go with my Chicken Pot Pie, and they were great! I dipped mine in the gravy as I ate. My hubby ate 3 and gives them 2 thumbs up, so it's 5 stars for us!