Prep 3 hrs
Cook 25 mins
Adapted from Taste of Home, from one of the My Mom's Most Memorable Meal articles. I made these for Thanksgiving and they were very good - light, fluffy, and they make a large amount. After cooking, brush with a little extra melted butter while still warm to give them shiny tops, if desired. Plan ahead as these have 2 rises and you will also need two 9x13" pans.
- 4 1⁄2 teaspoons active dry yeast (2 envelopes)
- 1⁄2 cup lukewarm water
- 1 teaspoon granulated sugar
- 1⁄3 cup granulated sugar
- 1 1⁄4 cups milk, lukewarm
- 1⁄2 cup unsalted butter, melted and cooled
- 1 1⁄2 teaspoons salt
- 2 large eggs, beaten
- 6 -6 1⁄2 cups all-purpose flour, as needed
- Combine yeast with water and 1 tsp sugar, set aside for 5-10 minutes or until frothy (if yeast doesn't froth, then it is dead- either you need fresh yeast or your water was too hot and killed the yeast).
- Add warm milk (again- warm, but not too hot or yeast will die), melted cooled butter,remaining 1/3 cup sugar, eggs, and just 3 cups of the flour.
- Beat mixture until smooth- either with a dough hook in an electric mixer or using a spoon.
- Next, this time using a spoon even if you have a mixer, stir in enough flour to form a soft dough ball (depending upon the hunidity of the day, you will need more or less flour).
- Turn dough onto a floured board and knead until smooth and elastic, about 10 minutes, additional additional flour if needed to keep from sticking.
- Place ina a lightly greased large bowl and then flip the dough over to coat top; cover with plastic wrap that has been greased (I use nonstick spray) and let rise in a warm place until doubled- about 1 hour.
- Punch dough down, then place ona lightly floured board and divide inhalf.
- Now divide each half into 12 pieces, shaping each piece into a ball.
- Place 12 dough balls each into two 9x13" greased baking pans.
- Cover as before and let rise until doubled, 30 minutes to an hour.
- Bake in a preheated 375°F oven for 20-25 minutes or untilgolden brown.
- Best served warm.
Oops. I forgot to add the eggs. That explains why I only needed 5 cups of flour. And yet the rolls looked perfect and still tasted amazing. I will certainly make this recipe again.
I love these rolls!! I have several potatoe roll recipes that are my regulars, but I think they've been replaced. This recipe is SCRUMPTIOUS and easy. I will make these again. Thank you for sharing it. :)
I made these rolls today and I must say they are fabulous and taste great having a buttery taste.They were easy to make and I have made several other dinner roll recipes on this website but this recipe is by far, '"the best" one I have ever made. I am a seasoned cook and cook and bake everything from scratch.
thanks for the recipe