Homemade Butter Rolls



4 dozen

Recipe from

Southern Living


2 (1/4-ounce) envelopes active dry yeast
1 cup sugar, divided
2 cups warm water (100° to 110°)
1 cup butter or margarine, melted
6 large eggs, lightly beaten
1 1/2 teaspoons salt
8 1/2 to 9 1/2 cups all-purpose flour


Stir together yeast, 2 tablespoons sugar, and 2 cups warm water in a 4-cup glass measuring cup; let stand 5 minutes.

Stir together yeast mixture, remaining sugar, and butter in a large bowl; stir in egg and salt. Gradually stir in enough flour to make a soft dough. Cover and chill 8 hours.

Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface, and roll into a 12-inch circle. Cut each circle into 12 wedges. Roll up each wedge, starting at wide end; place on greased baking sheets. (Rolls may be frozen at this point.) Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.

Bake at 400° for 10 minutes or until golden.

NOTE: If unbaked rolls are frozen, place frozen rolls on ungreased baking sheets. Cover and let rise in a warm place. (85'), free from drafts, 2 hours of until doubled in bulk. Bake as directed.

Joyce Metevia, Baton Rouge, Louisiana,

Southern Living

October 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note