This roast chicken is absurdly simple to make.
| Prep Time: | 35 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs 10 mins |
| Total Time: | 3 hrs |
| Servings: | 40 |
| Yield: | 40 rolls |
Ingredients
- 5 ½ cups all-purpose flour
- 3 tablespoons white sugar
- 2 teaspoons salt
- 1 ½ teaspoons active dry yeast
- 1 ½ cups milk
- ½ cup water
- ⅝ cup butter, divided
Instructions
- Combine 3 cups of the flour, the sugar, salt and yeast in a large bowl. Stir well and set aside.
- Combine milk, water and 1/4 cup of the butter in a saucepan and cook over medium heat until butter melts, stirring occasionally. Remove from heat and let mixture cool to 120 to 130 degrees F (49 to 54 degrees C).
- Gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds. Then beat for 2 minutes at high speed. Gradually stir in the remaining flour to make a soft dough.
- Turn dough out onto a lightly floured surface and knead for about 8 to 10 minutes or until dough is smooth and elastic. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place for about 1 hour and 15 minutes. Punch dough down, cover and let rest for 10 minutes.
- Melt remaining 1/4 cup plus 2 tablespoons butter.
- Shape dough into 40 balls and dip each one in the melted butter. Place the balls in two greased 9 inch square baking pans. Cover and let rise for 45 minutes.
- Bake in a preheated 375 degrees F (190 degrees C) oven for 15 minutes or until rolls are golden. Brush warm rolls with any remaining melted butter.
Nutrition Facts
| Calories | 97 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 141 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made these twice now and they are just OK. They taste a little doughy/yeasty to me, even though they are cooked all the way through. I used real, unsalted butter. A lot of it. They don’t taste like butter at all. Not terrible though, hence the three stars
Awesome. Easy to make. Family loved them. Just made them three days ago, making them again tonight.
These were okay, but too heavy for my preference. They were sort of like a roll-biscuit hybrid. I will keep trying other roll recipes.
I was ready to give this high reviews and in the last leg of the race it failed….miserably. My bread rose and did everything it was supposed to. All the time limits were perfect…except the cooking time. Spending 3 hours on food just for it to over cook on the outside and under cook on the inside. =/ very disappointed.
WOW! These were so easy and taste wonderful. I have been searching for an egg-free recipe for my daughter and she loves these. They came out perfect the first time I made them which happened to be the first time I made rolls of any kind.
Great recipe. Took time but fortunately it was broken up in stages, which works for me! I made it with half whole wheat flour and it turned out great. Very good buns! I am quite pleased with the overall taste, appearance and texture and I quite like the slight crunch on the bottoms.
I don’t know what happened but these did not turn out well. I followed the recipe & they didn’t rise much and didn’t have much flavor either.
Very tasty. Mixing with a wooden spoon instead of beating with an electric mixer worked just fine. Also making 24 balls and putting them in one 9 by 13 pan, with a slightly longer baking time. Went nicely with our Christmas dinner.
If I were to rate on flavor alone, these rolls would easily earn 5 stars. As written, however, the dough doesn’t rise as well as it does when the yeast is first proofed. Additionally, if this recipe makes 40 dinner rolls, I’d think they’d have to be the size of golf balls! Neither time, even with proofing the yeast, did I get anywhere near 40. It’s definitely a keeper w/ modifications. Thank you sharing for the recipe, and Happy Thanksgiving!
This was my first attempt at dinner rolls, and they turned out great! The only changes I made were to use 1/2 whole wheat flour and not dip them in butter. I used them to make sliders – YUM!
I wanted a refrigerated type of roll dough, and i decided to try this as I couldn’t remember mine from about 40 yrs ago, and didn’t have success locating one on AR dictionary. I doubled the recipe, elimenated the butter, usedhaalf/half that had soured, used an excellent local olive oil freshly pressed with meyer lemon and 1/1/2c spelt flour,1/1/2 rye flour the rest a mix of bread flour, unbleached white and cake flour, and added a little extra yeast. It is presently resting in my refridgerator in a 6 qt. ceramic crock pot till I’m ready to bake several buns for my husband’s sanwiches,and freeze the resst. Let you know the rest of the story.
This recipe is wonderful. Light weight, butter gives a good flavor. I will bake these for our next family gathering.
My family and I loved these rolls. They were so easy to make and they were so buttery. I did experience one problem and that was that they were a little gummy. I think this occurred because I made them too big and I should have browned them a little more. I just can’t get over how tasty they were even though I made a few mistakes. This recipe is definitely a keeper !
I can only give this recipe 4 stars because i didn’t follow it exactly, but the results were delicious and received many compliments. thanks!
Followed the recipe as it is very good
These rolls were great! It’s usually hit or miss with me when I make bread so I took a chance on making rolls for Thanksgiving since it was just me and my husband. To my surprise these rolls came out fabulous! I followed the recipe exactly but decided to add about a tbsp of honey to the mix in step 2. We both LOVED these soft, buttery, lightly sweet rolls… thank you, Charlotte!
Really good! I proof the yeast first and finds that this helps the rolls.
I made the recipe exactly. These were delicious, simple, and worth the time.
The best bun recipe that I have tried on allrecipes.com! My family is a little neurotic and will only eat the soft inner buns as opposed to the crusty outer buns… I know, we’re weird. As opposed to throwing out more than half of my hard work I used one 9×13 greased baking pan, reduced the total number from 40 buns to 30, took six of the rolls of dough, rolled them out and lined the inner walls of the pan with them, then followed the rest of the instructions as written. The result: 24 nice, soft inner buns… and four crusty walls.
My rolls turned out excellent. I will be making these again. They are very buttery and delicious. The first pan went immediately. Very good recipe.
so easy to make and very tasty….. i didnt get 40 rolls out of them but worked out just right for my family