Rating: 3.64 stars
1119 Ratings
  • 5 star values: 279
  • 4 star values: 363
  • 3 star values: 312
  • 2 star values: 120
  • 1 star values: 45

These warm, buttery rolls only take a little hands-on prep (the yeast does all the work), kids love to help shape them, and they fill the house with a delicious aroma. Even better, the same dough can be used for Cinnamon-Nut Buns.

Everyday Food, December 2008

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Read the full recipe after the video.

Recipe Summary test

prep:
30 mins
total:
3 hrs 20 mins
Yield:
Makes 30
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.

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  • Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.

  • Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).

  • Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.

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Reviews (27)

1119 Ratings
  • 5 star values: 279
  • 4 star values: 363
  • 3 star values: 312
  • 2 star values: 120
  • 1 star values: 45
Rating: 5 stars
01/11/2012
Who knew that something so simple could taste so delicious? These rolls were a little bit dry for my taste, but the rest of the family loves them. Froze one pan for another night and made one today.
Rating: Unrated
11/19/2011
The rolls are rising in the oven as we speak and they look great! I was a bit apprehensive because, being short on time, I used quick rising yeast and, following the instructions on the yeast package, skipped the first proof. They look amazing, though, and I can't wait to see if they will not taste too yeasty. If they don't, it'll be so much quicker this way.....
Rating: Unrated
04/10/2010
Took these to an Easter dinner. These rolls tasted great, and browned just right, too! Will definitely make these again.
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Rating: Unrated
06/09/2009
Making my second batch for the cinnamon bun. The best buns i have ever made. Perfect
Rating: Unrated
01/26/2009
I'm in the middle of making my 2nd batch of these right now. They've been a huge hit, and did well both when baked immediately or after being frozen. This recipe makes so many that it can easily stretch through 4 meals for us.
Rating: Unrated
11/24/2008
I did the same thing and i am sure they will be alright, it just took a bit more flour so they werent so sticky to knead. They rose alright in the first rising so i am sure they will be fine, just perhaps more tender.
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Rating: Unrated
11/22/2008
Help, I just spent hours working on these and put them in the freezer. As I sat down to review the instructions for baking them, I realized I used all 3 eggs in the dough instead of only 2! Will they be ruined? I can't start over, if they are ruined I'll have to buy premade rolls:(