Coffee Time Rolls Recipe
Coffee Time Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I received this recipe from my mother and use it whenever I want to make rolls in a hurry. They're similar to the big rolls you get in restaurants.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 cups warm milk (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup butter, softened, divided
  • 1 teaspoon salt
  • 5-3/4 to 6-1/4 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • TOPPING:
  • 2 cups packed brown sugar
  • 1/4 cup cornstarch
  • 1 cup (8 ounces) sour cream
  • 3 teaspoons vanilla extract

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, 1/4 cup butter, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle; spread with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
Cut each roll into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
In a small bowl, combine brown sugar and cornstarch; stir in sour cream and vanilla. Spoon over rolls.
Bake at 400° for 20-25 minutes or until golden brown. Immediately invert onto serving platters. Serve warm. Yield: 2 dozen.
Originally published as Coffee Time Rolls in Country Extra March 2008, p51

Nutritional Facts

1 each: 292 calories, 6g fat (4g saturated fat), 19mg cholesterol, 147mg sodium, 54g carbohydrate (30g sugars, 1g fiber), 4g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 cups warm milk (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup butter, softened, divided
  • 1 teaspoon salt
  • 5-3/4 to 6-1/4 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • TOPPING:
  • 2 cups packed brown sugar
  • 1/4 cup cornstarch
  • 1 cup (8 ounces) sour cream
  • 3 teaspoons vanilla extract
  1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, 1/4 cup butter, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle; spread with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
  4. Cut each roll into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
  5. In a small bowl, combine brown sugar and cornstarch; stir in sour cream and vanilla. Spoon over rolls.
  6. Bake at 400° for 20-25 minutes or until golden brown. Immediately invert onto serving platters. Serve warm. Yield: 2 dozen.
Originally published as Coffee Time Rolls in Country Extra March 2008, p51

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