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Source: Better Homes and Gardens


Recipe Summary

30 mins
2 hrs
12 mins
2 hrs 42 mins


Ingredient Checklist


Instructions Checklist
  • Dissolve yeast in warm water in a small bowl; set aside.

  • Combine milk, the 1/4 cup butter or margarine, the sugar, and salt in a medium saucepan. Heat and stir until just warm (115 degrees F to 120 degrees F) and butter or margarine almost melts.

  • Combine yeast mixture, warmed milk mixture, and egg in a large bowl. Using a wooden spoon, stir in as much of the flour as you can.

  • Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. This will take 3 to 5 minutes. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease entire surface of the dough. Cover; let rise in a warm place about 1-1/2 hours or until double.

  • Punch dough down. Turn dough out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Roll each half of dough until 1/4 inch thick. Using a floured 2-1/2-inch biscuit cutter, cut into rounds. Brush with the 3 tablespoons melted butter.

  • To shape rolls, use a wooden spoon handle to make a slightly off-center crease in each round. Fold the larger portion of each roll over the smaller portion, overlapping slightly; press folded edge firmly. Place rolls 3 inches apart on greased baking sheets. Cover; let rise about 30 minutes or until nearly doubled.

  • Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Immediately remove rolls from baking sheets. Serve warm. Makes about 18 rolls.

Make-Ahead Tip:
  • Before proofing shaped rolls, loosely cover with plastic wrap, leaving room for rolls to rise. Chill for at least 2 hours or up to 24 hours. Uncover; let stand at room temperature for 30 minutes. Bake and serve as directed above.

Nutrition Facts

144 calories; fat 5g; cholesterol 25mg; saturated fat 3g; carbohydrates 20g; insoluble fiber 1g; protein 3g; vitamin a 61.8RE; sodium 187mg; calcium 20.2mg; iron 1.1mg.