My Favorite Rolls

"A nice yeasty roll made from scratch. This has been my contribution to holiday dinners for friends and family for a number of years. Hope you enjoy them as much as I do ! I use a stand mixer starting with the paddle for liquid, when it starts to get thick, switch to your dough hook."
photo by PrimQuilter photo by PrimQuilter
photo by PrimQuilter
Ready In:
1hr 3mins




  • Preheat oven 350 degrees.
  • In your mixing bowl, add warm water and yeast, stirring to dissolve.
  • Add butter, egg and part of the sugar, mixing well.
  • Mix 1/2 of the flour with powdered milk, salt and the rest of the sugar.
  • Add to yeast mixture and mix well.
  • Add rest of flour as needed until dough is no longer sticky, but not too dry.
  • Cover bowl with flour sack towel, place in a warm spot and let rise until doubled.
  • Punch down.
  • Lightly flour countertop, pull off pieces of dough, making them into a round shape a little larger than a golf ball.
  • Place 1" apart in greased pan.
  • Cover and let rise until doubled.
  • Spray tops with butter flavored spray.
  • Bake 10 minutes, turning pan and baking another 8 minutes.
  • Rolls are done when you can thump them with your finger and they sound hollow !

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  1. wicked cook 46
    I made this for the "My 3 Chefs Fall 2008" challenge. I have been making bread and rolls for many years and the 1/3 cup of yeast seemed like alot. So I cut way back on the amount. I also just added what felt right for the amount of flour. But I would like to see the recipe with cup amounts and not pounds and ounces. IMO it would be easier for a new cook. They did turn out very crusty and yummy but I left them a little to long for the second rising and they overrose from so much yeast and fell LOL


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