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Best-Ever Rolls recipe

The dough for these yeast dinner rollsfirst rests in the refrigerator for one hour prior to being shaped.

Recipe: Best-Ever Rolls

1/4 cup water
1 1/4 cups milk
1/4 cup instant potato flakes
2/3 cup butter or margarine, melted
1/2 cup granulated sugar
1 1/2 teaspoons salt
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1/2 cup warm water
2 large eggs, beaten
7 cups all-purpose or bread flour
2 tablespoons butter or margarine, melted, for brushing

  • Grease a large mixing bowl and a bakingsheet; set aside.
  • In a small saucepan, bring 1/4 cup waterand milk to a boil; remove from heat and pour into a large mixingbowl. Add instant potato flakes and mix until blended. Stir in2/3 cup butter, sugar and salt. Cool to lukewarm.
  • Soften yeast in 1/2 cup warm water (110°to 115°F / 45°C) and add to the potato mixture. Mix ineggs and flour to make a soft dough. Turn over onto a flouredsurface and knead for 10 minutes or until smooth and elastic.
  • Place in greased bowl, turning dough withgreased side up. Cover with plastic wrap and refrigerate for1 hour.
  • Shape dough into round balls, about 2-inchesin diameter and place on baking sheet, 2-inches apart. Brushwith remaining melted butter and let rise in a warm place for1 hour.
  • Meanwhile, preheat oven to 400°F (205°C).
  • Bake for 15 to 20 minutes or until golden.Remove from oven and cool on a wire rack.

    Makes 36 rolls.

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