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Learn more“excellent!” says Marianne -- “just like my mama used to make.”
Ingredients
- 1 cup whole milk
- 2 pkg dry yeast Fleischmann’s Traditional
- 1/2 cup butter melted
- 1/4 tsp kosher salt to taste
- 1/4 cup sugar
- 2 eggs
- 4 1/2 cups flour for dough
- 2 tablespoons butter more melted for brushing
Preparation
- Warm milk in a small saucepan over low heat.
- Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes.
- In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved.
- Add the beaten eggs and proofed (bubbly) yeast.
- Change to bread hook on mixer.
- Add flour, 1/4 cup at a time, beating on a high speed of stand mixer for at least 5 minutes until dough hook picks up all flour in the bowl, resulting in a soft dough.
- Knead with dough hook until smooth and satiny, about 7-10 minutes.
- Place dough in greased bowl, turning to grease top. Cover with clean cloth and let rise in warm place until light and doubled in size, about 1 hour.
- Alternatively, cover the dough well and place in refrigerator overnight. Let the dough stand at room temperature for 1 hour before proceeding with recipe.
- Punch down the dough and roll out on lightly floured surface to 1/2” thickness.
- Cut with 3” round cookie cutter.
- Brush each roll top with melted butter and fold in half to make half circles. Pinch edge lightly to hold.
- Place in 2 greased 13X9” pans, cover, and let rise again until double, about 45 minutes (or 60-75 minutes if refrigerated).
- Bake rolls at 350°F for 20-25 minutes or until golden brown.
- Remove from pan immediately and brush with more melted butter.