Large Batch Homemade Butter Rolls
June 22, 2015
Categories: Breads, Comfort Food, Side Dishes, Dairy, Budget-Friendly, Kid Pleaser, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Picnic, Potluck, Sunday Dinner, Thanksgiving, Winter, Oven Bake, Vegetarian, Make it from scratch, Yeast Rolls, Flour, Butter/Margarine more
"Utterly melt in your mouth buttery tenderness, this will become your favorite roll recipe. This recipe makes up to 4 dozen rolls depending on the size you make the dough balls. You could make a pan of rolls and use the rest of the dough for cinnamon rolls"
- Serving Size: 1 (39.9 g)
- Calories 96.6
- Total Fat - 2.9 g
- Saturated Fat - 1.5 g
- Cholesterol - 18.4 mg
- Sodium - 128.2 mg
- Total Carbohydrate - 15.7 g
- Dietary Fiber - 2 g
- Sugars - 2.4 g
- Protein - 3.1 g
- Calcium - 12.1 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Dissolve yeast with 1 teaspoon of sugar in 1 cup warm water. Allow to proof (around 8 minutes).
While the yeast is proofing, add the remaining 1 cup of warm water, melted butter, remaining 1/2 cup sugar, and eggs to the mixing bowl of an electric stand mixer such as a Bosch or KitchenAid. When the yeast has proofed, add it to bowl. Mix on low speed just until the ingredients are combined.
Add 4 cups flour, powdered milk, dough enhancer, and salt. Mix on a medium speed for 7-10 minutes. Turn off mixer and let mixture rest for 10 minutes.
Add 2 more cups flour and mix on medium speed until ingredients are well incorporated. With mixer running, add more flour, 1/2 cup at a time, just until the dough cleans the side of the bowl. This is an important step because it marks the difference between a roll that has just the right amount of flour and one that has too much or too little flour. Turn the mixer to a higher knead setting and let the mixer do its thing for 8-10 minutes until the dough is very smooth and elastic.
Turn off the mixer and let the dough rest in the stand mixer bowl for 10 minutes. I leave the dough in the mixer bowl.
After the dough has rested, you can start forming the rolls.
Lightly butter a 9 ” x 13″ metal pan. Use a metal pan, not a glass baking dish. Pinch off enough dough to form a 1 1/2″ ball. You can vary the size of your rolls by how much dough you choose to make each one. Sometimes you might decide that you want bigger rolls if you are using these for sandwiches, sometimes you might be in the mood for something a little more traditional. Look at the amount of dough you are using for your roll and imagine it double its visible size. That’s how big your finished product will be—maybe even a little bigger. I make my rolls so that I can get 4 rolls across the pan and 5 rolls lengthwise.
Dip each roll into some melted butter before putting them into the pan. The butter provides two things: it allows the rolls to make a wonderful top and bottom and the rolls separate easily from each other after they are baked.
Cover the pan with plastic wrap and set the rolls in a warm place to rise. It takes about an hour for the rolls to rise; sometimes for happy yeast, about 30-45 minutes, depending on what mood your yeast is in that day :)
Once the rolls have doubled in bulk, remove the plastic wrap and bake the rolls in preheated 375ºF oven until they are golden brown, about 20 minutes. You can brush a little more butter on them, if you want to. It makes them extra pretty.
Tips & Variations
- Heavy stand mixer with dough hook
- 9 ” x 13″ metal pan