Becky Luigart-Stayner
16 servings (serving size: 1 roll)

One dough recipe yields five roll variations. To freeze rolls, bake, cool completely, wrap in heavy-duty foil, and freeze. Thaw and reheat (still wrapped) at 350° for 12 minutes or until warm. Heat the milk in the microwave or on the stovetop; if it's too hot, let it cool to no warmer than 110° so your dough will rise nicely.

How to Make It

Step 1

Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and egg to milk mixture, stirring until smooth; cover and let stand 15 minutes.

Step 3

Add 3/4 cup flour and salt; stir until a soft dough forms. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky).

Step 4

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 40 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest for 5 minutes.

Step 5

Divide dough into 16 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into desired form (see "Shaping Options"). Place shaped dough portions on each of 2 baking sheets lightly sprinkled with 1/2 teaspoon cornmeal. Lightly coat shaped dough portions with cooking spray; cover with plastic wrap. Let rise in a warm place (85°), free from drafts, 20 minutes or until doubled in size.

Step 6

Preheat oven to 400°.

Step 7

Gently brush dough portions with butter; sprinkle with poppy seeds, if desired. Place 1 baking sheet on bottom oven rack and 1 baking sheet on middle oven rack. Bake at 400° for 10 minutes; rotate baking sheets. Bake an additional 10 minutes or until lightly browned on top and hollow-sounding when tapped on bottom. Place on wire racks. Serve warm, or cool completely on wire racks.

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Ratings & Reviews

My reveiw

January 01, 2017
The recipe was easy enough to follow.  Interesting that you mixed it with 3 cups of flour, then let it set for 15 minutes before you added the remainder of the flour and salt.  I agree that "something" was missing in the taste.  I made some Cinnamon Honey butter to put on them and it made it much better.  

Vicuska's Review

January 21, 2014
Nice dough, easy to work with. Texture and taste are very nice. Leftovers get quite dense quickly.

Cookingcutie11's Review

November 18, 2012

mrsramon's Review

March 30, 2010
I have made these rolls a few times now and they always turn out delicious! Great recipe!

dcattell's Review

November 23, 2009
I made these with my stand-up mixer, so kneading the dough was a no-brainer. It did take some time, but not too tedious. Rolls were fresh-tasting, but nothing special. I do prefer making them from "scratch" instead of buying them pre-made, but this recipe is missing something.