the best sweet yeast roll dough i have ever found

★★★★★ 48
a recipe by
Kathie Carr
North Liberty, IN

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.

— The Test Kitchen @kitchencrew
★★★★★ 48
serves 12
prep time 2 Hr 20 Min
cook time 20 Min
method Bake

Ingredients For the best sweet yeast roll dough i have ever found

  • 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 lg
    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

How To Make the best sweet yeast roll dough i have ever found

  • Scalding milk in a saucepan.
    Scald milk (bring just to a boil and remove from heat immediately).
  • Sugar, salt, and butter stirred in.
    Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.
  • Dissolving yeast in warm water.
    In a large bowl mix warm water and yeast. Stir until dissolved.
  • Stirring milk into yeast mixture.
    Stir in lukewarm milk mixture.
  • Adding beaten eggs.
    Add beaten eggs.
  • Stirring in some of the flour.
    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.
  • Dough formed into a ball.
    Your dough should be elastic and slightly stiff but not dry.
  • Kneading the dough.
    Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.
  • Dough rising in a bowl.
    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.
  • Allowing the dough to rise.
    Cover bowl and place in a warm place so it can rise.
  • Dough doubling in size.
    It will take about 1 hour to double in bulk.
  • Punching down the dough.
    At that time punch dough down and turn out onto a lightly floured board to shape.
  • Dough formed into balls.
    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.
  • Dough balls rising under a cloth.
    Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour.
  • Rolls doubled in size.
    Rolls should now touch each other. (A little more rising will occur during baking.)
  • Rolls baking in the oven.
    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!
  • Brushing baked rolls with butter.
    Brush tops of rolls with melted butter immediately when removed from the oven.
  • Butter soaking into the butter.
    Allow rolls to sit for at least 10-15 minutes before eating.