Holland Dutch Rolls

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Ready In:
1hr 15mins
12-16 rolls




  • In a large bowl, sprinkle yeast over 1 cup water.
  • Stir and let it sit for 10 minutes.
  • Combine milk, 1 cup water, sugar and butter in a saucepan.
  • Heat until butter has melted.
  • Cool till it is lukewarm.
  • Stir into yeast.
  • Gradually add the flour and salt until dough is well combined.
  • Knead for 3-5 minutes.
  • Brush a bowl with half the oil.
  • Add dough and turn over.
  • Cover with a towel.
  • Let it rise until double in volume ie.
  • for about an hour.
  • Punch down and knead briefly.
  • Shape into rolls and place on a baking sheet, lined with parchment paper.
  • You can sprinkle the pan with cornmeal first, if desired, for an extra crunch.
  • Spread topping over loaves.
  • Cover loosely.
  • Let it rise until double for about an hour.
  • Preheat oven to 350 deg F Cool on racks.

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  1. This was such an easy and delicious recipe! But I halved the recipe. I wasn't sure how big to make them, nor how long to cook, but I made balls of about 2 inches and cooked them for about 15 minutes constantly checking on them. This one's a keeper for sure! Thank you for sharing!!! xo LA :-)
  2. ***** for the recipe, *** for the directions. The result was terrific. The rolls are impressive. I ask Charishma to revist her recipe to make it usable to people who are not experienced bread makers. I would like to see clear instructions for the use of all ingredients, a review of the timings (the rising time alone is more than the suggested time) and a cooking time. The rolls are large, they were a hit at our dinner party. We also sliced them to make toast for breakfast and sliced them to make sandwiches for lunch. Will we make Holland Dutch Rolls again -- you bet!!


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