Yeast Dinner Rolls
Total TimePrep: 20 min. + rising Bake: 15 min.
- 1 package (1/4 ounce) active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 1 can (12 ounces) evaporated milk
- 2 eggs
- 1/3 cup sugar
- 1/4 cup butter, melted
- 2 teaspoons salt
- 8 to 8-1/2 cups all-purpose flour
- Additional melted butter, optional
- In a large bowl, dissolve yeast in a warm water. Add milk, eggs, sugar, butter, salt and 4 cups flour until smooth. Add 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 top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; divide into four portions. Shape each into eight rolls; place 20 rolls in a greased 13-in. x 9-in. baking pan. Place 12 rolls in a greased 8-in. square baking pan. Cover and let rise in a warm place until doubled, about 20-30 minutes. Bake at 375° for 15-20 minutes or until golden brown. Brush with butter if desired. Serve warm.
Feb 27, 2014
Wonderful! Tasty and moist. Used this recipe to make nutroll too. Baked rolls last more than 2 weeks in my fridge! Its a keeper! My taste tester(husband) loves them!
Nov 21, 2011
These rolls have been my families favorites for several years now. I even get requests to bring them to all our holiday gatherings.