A Tradition in Family Baking

Good Old American White Rolls

5.0 from 1 reviews
Good Old American White Rolls
Rich and delicious rolls to accompany your next meal whether breakfast, lunch, or dinner.

THIS RECIPE MAKES 1 DOZEN ROLLS
Ingredients
  • ¾ cup Milk
  • ¼ cup Butter
  • 2 large Eggs
  • 3 cups Bread Flour
  • 1 tsp Salt
  • ¼ cup Sugar
  • 2+1/4 tsp Active Dry Yeast
Instructions
  1. This recipe is featured at Completely Delicious.

BREAD MACHINE METHOD

  1. Place room temperature ingredients in pan in the order listed. Select dough cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.

MIXER METHODS

  1. Hand-held mixer: In medium mixing bowl mix together yeast, 1 cup flour, sugar and salt. Combine milk and butter to 120° to 130°F (butter does not need to melt). With mixer on low speed, add liquids to flour mixture on low speed. Add eggs. Beat 3 minutes on medium speed. By hand, add enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic. Add additional flour if necessary.

  2. Stand mixer: In mixer bowl mix together yeast, 1+1/2 cups flour, sugar and salt. Combine milk and butter to 120° to 130°F (butter does not need to melt). With mixer on low speed, add liquids to flour mixture on low speed. Add eggs. Beat 3 minutes on medium speed. Gradually add flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

RISING, SHAPING AND BAKING

  1. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Divide dough into 4 parts; divide each part into 3 pieces. For pan rolls, shape each piece into a smooth ball, place in a greased 9-inch cake pan. For individual rolls, place balls in greased muffin pan cups or 2 to 3 inches apart on greased baking sheets. Cover; let rise until indentation remains when touched. Bake in a 375°F preheated oven: pan rolls, 20 to 25 minutes; individual rolls, 12 to 15 minutes. If desired, lightly brush with butter. Remove from pan and cool.

  2. Baker's Tip: A nice sweet glaze topping for these rolls can be made with 3 tablespoons of melted butter and 2 teaspoons of honey. Brush the rolls with this mixture right after you remove them from the oven.

  3. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

 

2 Comments
  1. My mom made these rolls for 60 yrs every holiday til she passed. We could never stop eating them. The smell, incredible. Now, I make them. What a wonderful gift to be handed down. GREAT JOB STAR!!!!!!!!!!!

  2. These are delicious rolls & easy to make! Everyone loves them. I used to make them from the recipe on the back of the yeast package. I’m so glad I found the recipe again!

Leave a Reply

Rate this recipe: