Prep 30 mins
Cook 10 mins
These rolls are perfect for holiday meals. Half of the preparation is the day before. These are probably the easiest, lightest, tastiest, dinner rolls I have ever made. Don't even require that messy kneading!
- 2 packages dry yeast
- 1⁄4 cup very warm water
- 3 eggs
- 5 cups flour
- 1⁄2 cup sugar
- 3⁄4 cup melted butter
- 2 teaspoons salt
- Sprinkle yeast into 1/4 cup very warm water.
- Stir and set aside.
- In a large bowl beat eggs and blend in dissolved yeast.
- Add 2 1/2 cups flour alternating with 1 cup very warm water.
- Mix in sugar and 1/2 cup melted butter and salt.
- Mix until smooth.
- Beat in remaining flour to make a soft dough.
- Cover with a tea towel and let rise in a warm draft free place until doubled in bulk (1-2 hrs).
- Punch dough down and cover with plastic wrap and refrigerate overnight.
- When ready to bake rolls, punch down refrigerated dough and divide into 2 pieces of dough.
- Roll each half into pieced 8 inches by 15 inches.
- Spread lavishly with softened butter.
- Starting with the long edge, roll jelly roll fashion.
- Cut with a very sharp knife of piece or thread into 1 inch slices.
- Place slices into muffin tin with cut side up.
- Let rise to double (40 to 60 minutes).
- Bake 8- 10 minutes in a 400 degree oven to golden brown.
- Brush with melted butter and cool on a rack.
These rolls are to die for. Have had this recipe in my file for sometime but only recently decided to make them. They are a hit with everyone, each time I make them. Never any left over. Numerous requests for the recipe. Only change I made was to omit step 18. Felt they were rich enough without melted butter being poured over them
I made these rolls for my family for breakfast this morning. They were a big hit. I did switch out the cup of very warm water with a cup of very warm milk instead. Easy to make. I am usually the first person up in our house so they had about two hours to rise in the muffin tins and bake before the kids woke up.