YOUR BEST RECIPE Finalist. PAM Brand Winner. The double whammy comes from using beer and potato buds in the recipe.

Amy Hill, Muncie, Indiana
Recipe by Southern Living January 2006


Recipe Summary test

25 mins
5 mins
5 mins
2 hrs
18 mins
2 hrs 53 mins
Makes 1 dozen


Ingredient Checklist


Instructions Checklist
  • Remove and reserve 1 tablespoon sugar. Cook remaining sugar, 1/3 cup butter, and next 3 ingredients in a medium saucepan over medium-low heat, stirring constantly, until butter melts. Cool to 110°.

  • Stir together yeast, beer, and reserved 1 tablespoon sugar in a 2-cup liquid measuring cup; let stand 5 minutes.

  • Combine milk mixture and yeast mixture in a large bowl; stir in egg. Gradually stir in 4 cups flour to form a dough. (Dough will be very stiff.)

  • Turn dough out onto a lightly floured surface, and knead, adding additional flour (up to 1/2 cup) as needed, until smooth and elastic (about 6 to 8 minutes). Place in a bowl coated with cooking spray, turning to coat top of dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  • Coat muffin pans with cooking spray. Punch dough down, and shape dough into 36 (1-inch) balls. Place 3 dough balls in each muffin cup. (Handle the dough as little as possible to prevent over-kneading.) Cover and let rise in a warm place, free from drafts, 1 hour.

  • Bake at 350° for 15 to 18 minutes or until golden. Place a small pat of butter on top of each roll after baking 5 minutes, or brush with melted butter after baking, if desired.