the best sweet yeast roll dough i have ever found
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
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1/2 cmilk
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1/2 csugar
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1 1/2 tspsalt (can use less)
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1/4 cbutter, melted
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1/2 cwarm water (105-115 degrees)
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2 pkgFleischmann's active dry yeast
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2 lgeggs, beaten
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4 1/2 call-purpose flour, may need a bit more or less, see directions
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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
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1Scald milk (bring just to a boil and remove from heat immediately).
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2Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.
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3In a large bowl mix warm water and yeast. Stir until dissolved.
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4Stir in lukewarm milk mixture.
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5Add beaten eggs.
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6Stir 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.
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7Your dough should be elastic and slightly stiff but not dry.
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8Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.
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9Butter 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.
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10Cover bowl and place in a warm place so it can rise.
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11It will take about 1 hour to double in bulk.
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12At that time punch dough down and turn out onto a lightly floured board to shape.
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13At 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.
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14Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour.
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15Rolls should now touch each other. (A little more rising will occur during baking.)
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16Preheat 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!
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17Brush tops of rolls with melted butter immediately when removed from the oven.
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18Allow rolls to sit for at least 10-15 minutes before eating.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!