Butter Rolls

Butter Rolls Recipe


2 dozen

Recipe from

Southern Living


1 (1/4-ounce) envelope active dry yeast
1/4 cup warm water (105° to 115°)
2 1/2 to 3 cups all-purpose flour, divided
1/4 cup sugar
1 1/4 teaspoons salt
2 large eggs, divided
1/4 cup milk
1/4 cup butter or margarine, softened
1 tablespoon water
Sesame or poppy seeds


Stir together yeast and 1/4 cup water in a 1-cup measuring cup; let stand 5 minutes.

Pulse 1 cup flour, sugar, and salt in a food processor until blended. Add yeast mixture, 1 egg, and milk; pulse until blended. (Pulsing prevents mixture from overheating, which would kill yeast.) Add butter, 1 tablespoon at a time, pulsing until combined. Gradually add enough of remaining flour until dough is no longer sticky. (Dough should be smooth.)

Place dough in a well-greased bowl, turning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into fourths; shape each portion into 6 (1-inch) balls. Place on a lightly greased 13- x 9-inch pan.

Cover and let rise in a warm place (85°), free from drafts, 1 hour.

Stir together remaining egg and 1 tablespoon water; brush over rolls, and sprinkle with sesame seeds.

Bake at 375° for 15 to 20 minutes or until golden brown. Freeze up to 3 months, if desired.

Note: Rolls may also be prepared with a heavy-duty mixer.

Jane Black, Tupelo Mississippi,

Southern Living

November 2000
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