- Cooking Time: 15
- Servings: 30
- Preparation Time:
- 1 package active dry yeast
- 2/3 c. + 1 tablespoon sugar
- 1 1/2 c. warm water-divided
- 1/2 c. unsalted butter, melted and cooled
- 2 eggs
- 1/4 c. + 1 teaspoon instant nonfat dry milk powder
- 1 1/4 tsp. salt
- 5 1/2 c. all purpose flour
- 2 tbsp. melted butter (for brushing)
- 1. In a large mixing bowl, add yeast and 1 tablespoon sugar to 1/2 water.
- 2. Add melted butter, instant milk powder, salt, 4 cups flour and remaining sugar and water.
- 3. Beat by hand with whisk or with electric mixer until smooth.
- 4. Stir in enough remaining flour to form a soft dough (use a sturdy wooden spoon).
- 5. Turn onto a floured surface; knead until smooth and elastic, about 5-6 minutes.
- 6. Place in a greased bowl, turning once to grease top.
- 7. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down.
- 8. Divide into 20-30 pieces; shape into balls.
- 9. Place 10-15 balls into 2 greased 13-in. x 9-in. x 2-in. baking pans.
- 10. Cover and let rise until doubled, about 45 minutes to an hour.
- 11. Lightly brush the top of each roll with melted butter.
- 12. Bake at 375 degrees for 10-15 minutes or until golden brown.
- 13. Brush again with melted butter and cool completely on wire racks.
NotesA fluffy yeast roll reminiscent of those yummy school cafeteria dinner rolls. Easy to make and they disappear fast!
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