Photo: Alison Miksch; Styling: Buffy Hargett Miller
Hands-on Time
30 Mins
Total Time
9 Hours 40 Mins
Makes 2 dozen

Make Ahead: After Step 3, shape the dough into 1-inch balls, and place them on a baking sheet. Place baking sheet in freezer, and freeze completely. Transfer frozen balls to a large zip-top plastic bag. The day before baking, place three dough balls in each cup of a lightly greased muffin pan, cover with plastic wrap, and chill until ready to bake as directed.

How to Make It

Step 1

Heat milk and 1/2 cup butter in a small saucepan over medium-low heat just until butter melts. Remove from heat, and cool mixture until a thermometer registers 100° to 110° (about 10 minutes).

Step 2

Stir together yeast, 1/2 cup warm water (100° to 110°), and 1 tsp. sugar in a glass measuring cup, and let stand 5 minutes.

Step 3

Beat eggs at medium speed with a heavy-duty electric stand mixer; add 1/2 cup sugar and 1 tsp. salt, beating to combine. Add milk mixture and yeast mixture, beating until combined. Reduce speed to low, and gradually add flour, beating until blended. Place dough in a large lightly greased (with cooking spray) bowl, turning to grease top. Cover with plastic wrap, and chill 8 hours to 5 days.

Step 4

Turn dough out onto a lightly floured surface, and knead 2 to 3 times. Gently shape dough into 72 (1-inch) balls.

Step 5

Place 3 dough balls in each cup of 2 lightly greased (with cooking spray) 12-cup muffin pans. Microwave remaining 1/2 cup butter in a microwave-safe bowl at HIGH 1 minute or until melted. Brush rolls with half of melted butter.

Step 6

Cover muffin pans with plastic wrap, and let rise in a warm place (80° to 85°), free from drafts, 45 minutes to 1 hour or until doubled in bulk.

Step 7

Preheat oven to 375°. Bake rolls for 11 to 13 minutes or until golden brown. Brush with remaining melted butter.

Ratings & Reviews

Big hit at Thanksgiving!

December 20, 2015
These rolls were my grandchildren's favorite thing about Thanksgiving. Made exactly as recipe said and they rose beautifully and turned out perfect. Making them again for Christmas.

Fantastic and easy

December 15, 2015
I made these the night before Thanksgiving and left them in the refrigerator overnight. They did rise and they were fantastic. Definitely will make again. I have had other dough rise faster and that might be dependent on the type of yeast I was using.

Needs more yeast

December 10, 2015
Made these for Thanksgiving but the dough wouldn't rise. After looking at other yeast rolls recipes, I realized 1 pkg of yeast per 5 cups of flour is not enough...needs 2 packages of yeast. Great flavor though, would have been delicious if they had risen properly!