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The Best Sweet Yeast Roll Dough


I’m convinced that surest way to bring your meal from “ok” to “WOW” is by whipping up a batch of homemade sweet rolls! With a golden brown exterior and a fluffy pillow-like interior, this recipe is what all of my bread dreams are made of. Serve them warm with some softened butter and we’ve really reached nirvana!

And if you’re someone — like I used to be — who is intimidated by homemade bread recipes, you can relax knowing that this recipe is a great beginners bread baking recipe. Just check out my recipe tips, read the recipe well, and know that there are no complicated techniques or tools needed for this recipe.

Though this recipe calls for a bit of time (2 ½ hours) and patience, the soft and fluffy rolls are completely worth it. If your family and friends are anything like mine, these rolls will elicit many “oohs” and “ahhs” and will disappear in a flash.



1/2 c milk
1/2 c sugar
1 1/2 tsp salt (can use less)
1/4 c butter, melted
1/2 c warm water (105-115 degrees)
2 pkg fleischmann’s active dry yeast
2 large eggs, beaten
4 1/2 call purpose flour, may need a bit more or less, see directions
Additional butter for coating bowls used and brushing on tops of baked rolls


How to Make

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Scald milk (bring just to a boil and remove from heat immediately. Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.

In a large bowl mix warm water and yeast. Stir until dissolved. Stir in lukewarm milk mixture, beaten eggs, and half the flour. Beat until smooth.

Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors. Your dough should be elastic and slightly stiff but not dry.

Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.

Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter.

Cover bowl and place in a warm place so it can rise. It will take about 1 hour to double in bulk. At that time punch dough down and turn out onto a lightly floured board to shape.

At this point you can shape and fill as desired.



Pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.

Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour. Rolls should now touch each other. (A little more rising will occur during baking.)

Preheat oven to 375 degrees when rolls are about 10 minutes from being ready for baking.
When ready to bake place rolls in oven and bake for 20-25 minutes. They should be browned nicely and smell so good and yeasty! Brush tops of rolls with melted butter immediately when removed from oven. Allow rolls to set for at least 10-15 minutes before eating.

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