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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (62g) Recipe makes 18 servings |
||
| Calories 166 | ||
| Calories from Fat 35 | (21%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.9g | 6% | |
| Saturated Fat 2.2g | 10% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 32mg | 10% | |
| Sodium 292mg | 12% | |
| Potassium 77mg | 2% | |
| Total Carbohydrate 27.6g | 9% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 2.9g | ||
| Protein 4.7g | 9% | |
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Gwen's Butter Rich Dinner Rolls
SERVES 18
Ingredients
- 2 packages dry yeast
- 1/3 cup warm water
- 1/4 cup sugar
- 1/4 cup butter
- 2 teaspoons salt
- 1 cup scalded milk
- 2 eggs
- 4 1/2-5 cups flour
Directions
1
Soften yeast in warm water.2
In large mixing bowl combine sugar, butter, salt and milk.3
Cool to luke warm.4
Stir in eggs and yeast.5
Gradually add flour to form a stiff dough, beating well after each addition.6
Knead methold: Knead on floured surface until smooth and satiny (about 5 minutes).7
Cover; let rise in warm place until doubled, about 1 hour.8
Work done, cover, let rise again until about double, put into rolls and let rise again for another hour.9
Bake for 12 to 15 minutes at 350 degrees.
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- Course > Breads > Rolls/Biscuits
- Course > Breads > Yeast
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings > For Large Groups
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Armin
On Dec 28, 2008
I have a limited supply of utensils and supplies, but I make thses often - the recipe is straightforward and simple. and better yet, my family adores them every time - first with dinner, and then for breakfast!
From: 000
On Dec 20, 2008
Wonderful high riser, nice slightly yeasty flavor. Next time I may add a little more sugar. I made sandwich bun size. Made 18 buns. I used my breadmaker to make the dough.
From: KITTENCAL
On Nov 28, 2004
Simply OUT OF THIS WORLD delicious! This recipe deserves way more than 5 stars! I made the dough in my Kitchen Aid stand mixer, proofed the yeast for 10 minutes, it took exactly 4-1/2 cups all purpose four, I rose the dough for almost 1 hour, shaped the dough into 16 large buns, and rose them for 30 minutes, then baked them in my air convection oven for roughly 22 minutes at 375 degrees. This dough produced a wonderful fluffy melt-in-your-mouth texture when baked..it really can't get any better than this! If anyone is on the lookout for a fantastic bread/bun recipe then look no more, this one is it!! Gwen, I am so happy that I found your recipe, this is now my new favorite bun recipe.... thanks so very much for posting...Kittencal
From: Yummy For MyTummy
On Oct 28, 2006
I've been in search for "The Best" in every baking category. These are by far "The Best" rolls I have ever made...my search is over! I slightly modified the recipe...I used half and half instead of milk (what was in the fridge) and added 1 teaspoon of vanilla (saw it in another rolls recipe). I also needed about 5 and 1/2 cups of flour to achieve the right consistency, but boy...the flavor was out of this world! Thanks Gwen...this recipe is a winner.
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