Total Time
40mins
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!

Ingredients Nutrition

Directions

  1. Sprinkle yeast into 1/4 cup very warm water.
  2. Stir and set aside.
  3. In a large bowl beat eggs and blend in dissolved yeast.
  4. Add 2 1/2 cups flour alternating with 1 cup very warm water.
  5. Mix in sugar and 1/2 cup melted butter and salt.
  6. Mix until smooth.
  7. Beat in remaining flour to make a soft dough.
  8. Cover with a tea towel and let rise in a warm draft free place until doubled in bulk (1-2 hrs).
  9. Punch dough down and cover with plastic wrap and refrigerate overnight.
  10. When ready to bake rolls, punch down refrigerated dough and divide into 2 pieces of dough.
  11. Roll each half into pieced 8 inches by 15 inches.
  12. Spread lavishly with softened butter.
  13. Starting with the long edge, roll jelly roll fashion.
  14. Cut with a very sharp knife of piece or thread into 1 inch slices.
  15. Place slices into muffin tin with cut side up.
  16. Let rise to double (40 to 60 minutes).
  17. Bake 8- 10 minutes in a 400 degree oven to golden brown.
  18. Brush with melted butter and cool on a rack.

Reviews

(2)
Most Helpful

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

Tryntje January 05, 2009

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.

Avoda October 04, 2006

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