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. It is an amazing, versatile 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!
Blue Ribbon Recipe
These homemade rolls are a recipe that brings back memories of childhood. It's a basic, old-fashioned yeast roll recipe. They smell amazing while baking but be patient... good things come to those who wait. Dense but tender, they remind us of a Hawaiian roll in flavor but with a firmer texture. These rolls are delicious alone, smeared with butter, a bun for sliders, or used to sop up some gravy. You won't be able to just eat one.
Ingredients For the best sweet yeast roll dough i have ever found
1 1/2 tsp
salt (can use less)
warm water (105-115 degrees)
Fleischmann's active dry yeast
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
How To Make the best sweet yeast roll dough i have ever found
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.
Add beaten eggs.
Stir in 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. To make dinner rolls, 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 350 degrees when rolls are about 10 minutes from being ready for baking. When ready to bake place rolls in the 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 the oven.
Allow rolls to sit for at least 10-15 minutes before eating.
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