My need for a good yeast roll recipe came about eight years ago when my husband, aka Mountain Man, asked if I could make homemade rolls for dinner one evening. I tried, and I failed…drastically. Mountain Man isn’t one to hide his true feelings when it comes to things, which can be a good thing and a bad thing. This time, it was a bad thing, as his response went something like, “why can’t you make rolls like those Mennonite women do.” You have got to be kidding me….
- Heat in a saucepan until butter is melted and sugar and salt are dissolved. Let rest until lukewarm. I actually just let it set for about 5 mins and then go ahead and use it.
- In a stand mixer, combine butter/milk mixture and yeast mixture.
- Add 6 cups of all purpose flour slowly. Your dough should be a little sticky, but still firm. You can also knead by hand. If dough is still too sticky, then add up to another cup of flour in half cup increments. Knead until smooth and elastic, but still sticky.
- Put dough in a greased bowl and lightly grease top of dough. Let rise for about 45 mins or until doubled. I like to use a heating pad to speed up the process, or I put the bowl on top of a towel over the burner that I was using to melt the butter mixture. Makes it rise quicker.
- Punch down dough, grease three 9″ round pans (you won’t fill the third one completely). Grease your hands with oil if necessary for the next step. Pull off large walnut size balls and knead until smooth. Basically, if you’ve ever made loaf bread, this is the point where you knead and roll it to fit the loaf pan. I just knead it and tuck the ends up into the bottom center to make a smooth top.
- Put 8 to 12 rolls per pan — I prefer 8-9 for larger rolls. If you want smaller rolls, you can adjust size etc.
- Let rise for about 15 mins. Bake at 350 for 18 mins.
Watch me make them here —