Granny's hot buttery rolls

marty olguin


This icebox dough requires no kneading,and can be made up to 4 days ahead.Just take it out of the refrigerator,let rise and bake for perfect rolls every time.
I have enjoyed these rolls for more than 30+ years.I do hope you'll enjoy the too.

★★★★★ 1 vote
makes 2 dozen rolls
3 Hr
15 Min


1 c
warm water (105 f--115 f )
2 pkg
active dry yeast
1/2 c
butter, melted (1 stick)
1/2 c
1 tsp
4- 4 1/2 c
unbleached all-purpose flour
additional melted butter (optional)


1Combine the warm water and the yeast in a large bowl.Let mixture stand until yeast is foamy,about 5 minutes.
2Stir in butter,sugar,eggs,and salt.Beat in flour,1 cup at a time,until dough is too stiff to mix(some flour may not be needed).Cover and refrigerate 2 hours or up to 4 days.
3Grease a 13in by 9in baking pan.Turn the chilled dough out onto a lightly floured board.Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball;place balls in even rows in the the prepared pan. Cover and let dough balls rise until doubled in volume,about 1 hour.
4Preheat oven to 375 degrees. Bake until rolls are golden brown, 15-20 mins. Brush warm rolls with melted butter,if desired. Break rolls apart to serve.
5helpful hints*
*in this recipe,don't use quick rising dry yeast,since it is designed to raise breads quickly.
*before adding the yeast mixture,use an instant read thermometer to check temperature of water.

About Granny's hot buttery rolls

Course/Dish: Other Breads
Other Tag: For Kids