Real Recipes From Real Home Cooks ®

sweet yeast dinner rolls

(1 rating)
Recipe by
Cari Butler
Harlingen, TX

These rolls are similar in taste and texture to Golden Corrals dinner roll. They are slightly sweet, and very buttery in flavor. Best served with some homemade honey butter.

(1 rating)
yield 12 serving(s)
prep time 1 Hr 30 Min
cook time 20 Min
method Bake

Ingredients For sweet yeast dinner rolls

  • 1 pkg
    fast acting yeast (pref. red star)
  • 1/4 c
    water, warm (95-100* hot from tap)
  • 2 tsp
  • 1 c
    warm (90-100*) milk
  • 1/3 c
  • 1/2 stick
    sweet cream butter
  • 1 tsp
  • 1
  • 3 1/2 c

How To Make sweet yeast dinner rolls

  • 1
    1st- You cannot add yeast to water that is too hot! It will die! So when a recipe say's that the water or milk needs to be a certain temperature, make sure you use a thermometer! 2nd- Make sure that the yeast you are going to use is at room temperature. 3rd-Yeast always rises best in warm water with some sugar! If the yeast is not bubbling up, it wont allow the bread to rise, so start over! Tip* a Kitchen Aid Mixer works really great for mixing the dough.
  • 2
    1) Dissolve yeast in 1/4c warm water. Stir in the 2tsp of sugar. Let sit for about 5 minutes until mixture foams up. 2) Heat milk in microwave or in small saucepan on stovetop. 3) Add sugar, butter, & salt to hot milk and stir until butter is melted. Cool to 105°F-110°F. 4) Pour milk mixture into bowl of stand mixer. 5) Add the yeast mixture & egg and mix together. 6) Mix in all-purpose flour, beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed. (This is where a dough hook is your best friend!)You want the dough to be wet, it will kinda look like slime. Don't add to much flour or it will make heavier rolls. 7) Place dough in warm oiled or buttered bowl, turning greased side up. Cover with parchment paper and let rise in warm place ( I turn my oven on to about 400 for a minute to warm up slightly then I put the bowl in there, like an incubator) until doubled in bulk, about 60 minutes. 8) Slightly punch down dough. Divide dough into 12 pieces and shape into round rolls. I do this by dividing the dough in half, and stretching it out into a loaf then cutting them into 6 equal parts. ** See below for how to shape the rolls, it's super easy! Place them, not touching, in greased 13×9x2 baking pan. 10) Cover with parchment paper sprayed with non stick spray & let rise in a warm place until doubled in bulk, about 30–45 minutes. 11) Bake at 375°F for 18–20 minutes or until tops are golden brown. 12) Brush tops of rolls with butter.
  • 3
    Remember the less flour you use the lighter your rolls will be. The more you work the wet dough in the mixer the chewier they will be. Enjoy! For Butter cut rolls, place dough to rise the final time in a muffin tin. Use a sharp knife to cut one line across top.

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