Grandma’s Sunday Rolls
×Category: Breadsrolls Ingredients | Type: Rolls | Servings: 12 | By: The Mikey
Protein 4g • Carbs 23g (Fiber 1g) • Fat 5g • 150 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
Soft dinner rolls made with warm milk, yeast, butter, and egg.
Ingredients
- All-Purpose Flour: 4 Cup
- Active Dry Yeast (1 packet): 5 1/4 TSP
- Sugar: 1/4 Cup
- Salt: 1 TSP
- Butter (Softened, stick): 1/4 Cup
- Warm Milk (Warmed, about 110f): 1 Cup
- Egg: 1
Instructions
- In a large bowl, combine warm milk, yeast, and 1 tsp of the sugar.
- Let stand 5–10 minutes until foamy.
- Add remaining sugar, softened butter, egg, salt, and 2 cups of flour.
- Beat until smooth.
- Stir in remaining flour, ½ cup at a time, until a soft dough forms.
- Turn dough onto a floured surface and knead for 6–8 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
- Punch down dough and shape into rolls.
- Place in a greased baking dish.
- Cover and let rise 30 minutes, or until puffy.
- Bake at 375°F for 15–18 minutes, or until golden brown.
- Note: 1960s Sunday Lunch.
- Note: Warm, soft, and perfect with butter and Sunday gravy!
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