Lisa Kaye


I call these FINALLY! Rolls because I've been searching for years for a yeast roll recipe that a) tasted fantastic and b) could be made by even a moron like me. Slightly sweet, eggy and fluffy. Just like me. MAKES ENOUGH FOR A CROWD.

★★★★★ 2 votes
3 Hr
20 Min


1 pkg
dry yeast (or 2 tsp instant)
1/2 c
8 c
all purpose flour
1 1/2 stick
butter, melted and cooled
2 c
milk (at room temp)
eggs (at room temp)
1 pinch


1PROOF YEAST: Measure out 1/2 cup warm water (temps should be between 110 and 120 F). Sprinkle yeast into large bowl, add water and whisk in sugar. Let sit 1 minute (should bubble and froth), then gently stir in 1 c. flour. Set near stove.
2MAKE DOUGH: Mix melted butter and milk in mixer with dough hook on low speed. Add eggs and mix until blended. Scrape in yeast mixture and mix until incorporated. Add 6.5 c flour and 1 table salt. Mix until dough forms a ball and gathers around the hook, away from edges, about 2-3 minutes. Add up to 1/2 c more flour if dough is too wet and sticky.
3LET RISE: Put in bowl with softened butter and cover with a towel. Set in warm place 2 to 2.5 hours until doubled.
4SHAPE: Preheat oven to 375 and line baking sheet with parchment paper. Dust counter with flour and turn out dough. Flour hands and gently press dough into a 16"x8" rectangle about 1/2 to 3/4" thick. Don't bother with a rolling pin. It'll just flatten the dough.
5CUT: Cut in half lengthwise, then cut about 12 strips across short way. You'll have 24 strips about 3-4" long and 1" wide.
6ROLL: For perfectly formed rolls, fold each strip of dough in half at about 1/3 way. You should have 2/3 folded over about 1/3 of dough. Tuck overhang on top under bottom (you've folded the dough into even thirds.) Place seamside down onto baking sheet in 3 tightly packed rows. Leave about 1" between each row. If you put them close to each other, they'll turn into break apart rolls with super soft sides. Mmm!!! Or you can just fold them any which way or roll them like I did. They still taste awesome. (You can now freeze up to 3 weeks if you wrap tightly with Saran.)
7Let rise for another hour.
8BAKE: Bake 18-20 mins. (If frozen bake 25 minutes at 325 then 10 mins at 375) When done, brush with melted butter and salt. Trust me. You will LOVE these rolls. The pic shows all I could grab before the kids and hubby devoured them.
9These are foolproof. I've substituted buttermilk or even dry milk mixed with water, used instant yeast instead of dry yeast and they still turn out great. Be warned: if you bring these to a get together, you will hereafter be SHE-WHO-BRINGS-THE-ROLLS.

About this Recipe

Course/Dish: Other Breads
Other Tag: Quick & Easy