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!
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
- 1/2 cmilk
- 1/2 csugar
- 1 1/2 tspsalt (can use less)
- 1/4 cbutter, melted
- 1/2 cwarm water (105-115 degrees)
- 2 pkgFleischmann’s active dry yeast
- 2 largeeggs, beaten
- 4 1/2 call-purpose flour, may need a bit more or less, see directions
- ·additional butter for coating bowls used and brushing on tops of baked rolls
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