I really love to try different roll recipes but this is my never fail, melt in you mouth, go to recipe. They always turn out–EVERY TIME!!
I bet you are probably saying, “I’m afraid of yeast.” Don’t be! Baking can be great fun and yeast is nothing to be afraid of. So are you ready? Let’s do this!!
2 packages of yeast (1/4 ounce each) active dry yeast or 4 1/2 teaspoons if you have a larger container
(I get mine at Costco for $5 and its a huge bag…score!!)
1 teaspoon plus 1/3 cup sugar, divided
1/2 cup warm water (110-115 degrees)
1- 1/4 cups warm milk (110-115 degrees)
1/2 cup salted butter melted and cooled
1- 1/2 teaspoon salt
2 eggs, beaten
6- 6-1/2 cups all purpose flour (I use half bread flour/ half all purpose, either way works well)
Butter, for serving
In a large mixing bowl, (I like to use my bosch or kitchen aid mixer with the dough hook), dissolve yeast and 1 teaspoon sugar in warm water. About 10 minutes. Add the milk, butter, salt, remaining sugar, eggs and 3 cups flour, beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface (or leave in mixer); knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour.
Punch dough down. Turn onto lightly floured surface; divide into 4ths. Divide each portion into 6 pieces. Shape each piece into a ball, pinching it underneath to keep them nice and smooth on top.
I like to put mine on a greased jelly roll pan/ cookie sheet with a lip. That way all 24 rolls can fit on the same pan. 2 greased 9X13 in baking pans will also work. Cover and let rise until doubled, about 30 minutes. ( I lightly spray the tops with cooking spray and gently place plastic wrap on top)
Bake at 375 degrees for 20-25 minutes or until golden brown. Lightly brush with additional butter, or if you’re like me, peel the wrapper off half a butter stick and hold then wrapped side in your hand while rubbing the unwrapped side over the tops of rolls. If you make them on a jelly roll pan you do not need to remove them to cool. If you make them in a 9X13in baking dish you will need to remove them to a wire rack to cool. Serve warm and try your best to not eat the whole pan!