Total Time
2hrs 17mins
Prep 2 hrs
Cook 17 mins

I found this recipe online and used it this past Thanksgiving. I made a couple changes, and everyone loved these rolls. They were absolutely perfect and best fresh from the oven. Enjoy!

Ingredients Nutrition

Directions

  1. In a large bowl dissolve yeast and 1 tbsp sugar in 1 cup of warm water. Set aside.
  2. Cream the butter and remaining sugar.
  3. Mix eggs with creamed butter and sugar.
  4. Add 1 cup very hot water to the egg mixture and blend.
  5. Add the egg mixture to the bowl with the yeast. (By now the yeast should be foamy and thick.).
  6. Add 2 cups of flour and the salt. Stir until smooth.
  7. Add 2 more cups of flour. Stir until smooth.
  8. Add 1 cup of flour at a time until a dough is formed that is slightly elastic and barely sticks to a dry finger when poked.
  9. Turn the dough into a lightly greased bowl.
  10. Cover and let rise until double in size.
  11. Punch down to deflate and let rise until double in size again.
  12. Take 1 inch size pieces of dough and tuck the edges under until they form smooth tight balls.
  13. Dip each ball in the melted butter and place 3 at a time into ungreased muffin tins.
  14. Cover and let rise until double in size.
  15. Bake at 400 degrees for 15 minutes.
  16. Brush tops with any leftover melted butter.
  17. Bake for 1-2 minutes longer until golden brown.
  18. Remove rolls from pans and cool for a few minutes before serving.
Most Helpful

I made these rolls for Thanksgiving this year. This recipe not only reminded me of my childhood- making many years with my Mom and two sisters, but its results were the same being delicious and full of their known buttery taste! I would agree they are "Perfect Pull-Apart Rolls!"<br/><br/>By Robin Schuster<br/>November 28, 2014<br/>Redwood City, CA

Robin Schuster November 28, 2014

Excellent recipe. Instructions are very easy to follow.
To make this vegan - I used 1T ground flaxseed mixed with 3T water in place of each of the eggs. I also used Earth Balance in place of butter.
Also - 1 packet of yeast is enough for the amount of flour in this recipe - Using the 2 packets will not make the rolls any fluffier - but they will taste more yeasty. I used 1 packet and my rolls rose just beautifully and very quickly.
I got 36 rolls and they were fantastic. I'll use this recipe again for sure.
I bake all of our family's bread - so I'm very familiar with baking. And this recipe was perfect!
Thanks for posting it.

adams.wifey November 22, 2012

I mixed these in my kitchen aide mixer so after I added the flour/salt I let the machine knead the dough for a few minutes. The recipe must have been edited to include the salt in the directions :) I missread the recipe at first and thought it was supposed to make 12 rolls, not 12 servings, but I fixed my mistake and ended up 36 rolls. They came out perfectly! Seriously one of the best breads I've made! Best fresh from the oven, but I popped a leftover in the microwave for 30 seconds and it was still pretty good, just a little dry. This recipe is a keeper! Made for PAC spring '11.

Chef Jean March 24, 2011