The Best Sweet Yeast Roll Dough I Have Ever Found

Kathie Carr Recipe

By Kathie Carr kathiecc

Prep Time:
Cook Time:

A traditional sweet yeast dinner roll recipe. It takes quite a while to make these. Not fast or easy. I won a 4-H Championship with this recipe years ago and have used it constantly since then.

Recipe was from a Fleischmann's Yeast booklet from the 1960's. It is an amazing, versitile dough

This recipe can be used for dinner rolls, fruit and/or cinnamon tea rings, stollen, cinnamon and pecan rolls, coffee cakes, cinnamon twists, monkey bread, filled coffee braids, kolacky, cinnamon frosted soft pretzels, and more.
You can form this dough into any shape and add any filling. Be creative!


1/2 c
1/2 c
1 1/2 tsp
salt (can use less)
1/4 c
butter, melted
1/2 c
warm water (105-115 degrees)
2 pkg
fleischmann's active dry yeast
2 large
eggs, beaten
4 1/2 c
all purpose flour, may need a bit more or less, see directions
additional butter for coating bowls used and brushing on tops of baked rolls

Directions Step-By-Step

Scald milk (bring just to a boil and remove from heat immediately. Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.

In a large bowl mix warm water and yeast. Stir until dissolved. Stir in lukewarm milk mixture, beaten eggs, and half the flour. Beat until smooth.

Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors. Your dough should be elastic and slightly stiff but not dry.
Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.

Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter.

Cover bowl and place in a warm place so it can rise. It will take about 1 hour to double in bulk. At that time punch dough down and turn out onto a lightly floured board to shape.
At this point you can shape and fill as desired.

Pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.

Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour. Rolls should now touch each other. (A little more rising will occur during baking.)
Preheat oven to 375 degrees when rolls are about 10 minutes from being ready for baking.

When ready to bake place rolls in oven and bake for 20-25 minutes. They should be browned nicely and smell so good and yeasty! Brush tops of rolls with melted butter immediately when removed from oven. Allow rolls to set for at least 10-15 minutes before eating.

About this Recipe

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A.Rahman Sujon sujon5152
Jul 1, 2015
Hello, can anyone help me?? I have a microwave oven. I lost my manual. I am trying to bake buns in it. But i dont know which power level and how much time it needs to bake. I tried, at power level 4, and bake 5 mins. But the dough get too hard.
Angela Juurlink angymarie
Jun 21, 2015
I have made cinnamon buns numerous times, but this was by far the best recipe! My first and only review as I think others should have the chance to try the recipe. The buns were huge, light and flavorful. I will be using this recipe again!
Jun 13, 2015 - Hermain Saleem shared a photo of this recipe. View photo
Hermain Saleem Hermain_Saleem
Jun 13, 2015
Tried this today and it turned out soooo amazing!
While preparing the dough it got quite sticky to handle even with more flour so I rubbed my hands and the dough with vegetable oil so it could be handled much more easily

I made 10 rolls.10 HUGE rolls
like...really huge

I baked for around 15-20 mins (I never time properly)

They reaallyy rose beautifully and turned a lovely golden brown shade.They looked done so I stuck a toothpick in to make sure and also (I dont know if this is a legit test for this recipe but I saw Paul do it on The Great British Bakeoff :p) tapped the bread to hear if its hollow)
I brushed with melted butter as suggested

After they cooled a bit they cut like clouds and their inside texture was soo soft and lovely and smelled amazing (but ssliiightly yeasty)
ps: I used a diff brand of yeast and about 4.5 tsp of it.

I had these with tea after cutting them in half and spreading butter and honey because they were not very sweet i thought with the 1/2 cup of sugar

In the recipe itself I didnt make any changes except using the oil

Only flaw: time consuming (and I might add more sugar next time,about 1/4 cup extra)
Apr 23, 2015 - Georgetta Soans shared a photo of this recipe. View photo