This reimagined yeast roll dough recipe is a secret worth savoring—passed down, perfected over time, and now yours to enjoy. Each soft roll carries old-fashioned charm, taking you back to cozy memories and cherished family gatherings. As you roll, knead, and wait for the dough to rise, you’ll discover the quiet magic of working with your hands, transforming simple ingredients into a treat that uplifts the soul. Prepare yourself for an irresistible bread that turns everyday moments into something truly special.
This classic sweet yeast dough isn’t about shortcuts. It’s a patient process, one that rewards you with a versatile foundation for all kinds of baked creations. Originally a champion at 4-H competitions, it has proven itself time and again, adapting easily to dinner rolls, cinnamon twists, fruit-filled pastries, and so much more. As these rolls bake, their aroma will draw everyone to the kitchen. The result is a batch of buns reminiscent of Hawaiian rolls, yet sturdier, perfect for sandwiches or sopping up savory sauces. You’ll savor each bite—soft, fragrant, and undeniably homemade.
Ingredients For the best sweet yeast roll dough i have ever found
- 1/2 c milk (about 120 ml)
- 1/2 c sugar (about 100 g)
- 1 1/2 tsp salt (about 7 g)
- 1/4 c butter, melted, plus more for greasing and brushing (about 55 g)
- 1/2 c warm water, 105-115°F (about 120 ml, at 40-46°C)
- 2 pkg Fleischmann’s active dry yeast (about 14 g total)
- 2 lg eggs, beaten (about 100 g total)
- 4 1/2 c all-purpose flour, more or less (about 540 g)
How To Make the best sweet yeast roll dough i have ever found
- Scald the milk by heating it just until it begins to boil, then remove it from heat immediately.
- Stir the sugar, salt, and 1/4 cup (55 g) melted butter into the hot milk. Set aside and let the mixture cool until it’s lukewarm.
- In a large mixing bowl, combine the warm water and yeast, stirring until the yeast is dissolved.
- Add the lukewarm milk mixture to the yeast mixture, blending well.
- Mix in the beaten eggs until well incorporated.
- Gradually add about half the flour, stirring until the batter is smooth. Slowly add the remaining flour until a soft but slightly elastic dough forms. Adjust the flour as needed depending on humidity.
- Transfer the dough onto a floured surface and knead it for about 8-10 minutes, until very smooth and elastic.
- Lightly butter a large bowl. Place the dough inside, turning it to coat with butter.
- Cover the bowl and let it rise in a warm spot until doubled in size, about 1 hour.
- Once doubled, punch the dough down and place it on a lightly floured surface.
- Shape the dough as desired. For dinner rolls, pinch off 2-3 tablespoons of dough, roll into balls, and arrange them in a buttered pan so they’re just touching.
- Cover and let the shaped rolls rise again until doubled in bulk, about 1 hour.
- When the rolls are nearly ready, preheat the oven to 350°F (about 175°C). Bake the rolls for 20-25 minutes or until they’re nicely browned and fragrant.
- Remove the rolls from the oven and immediately brush their tops with melted butter.
- Let the rolls rest for at least 10-15 minutes before serving warm.
As you bite into one of these warm, home-baked rolls, savor the subtle sweetness and gentle give of perfectly risen dough. Allow the experience to remind you that the best things often come to those who wait. A simple mixture of flour, yeast, and butter transforms into a timeless treat that can adapt to any celebration—be it a bustling holiday dinner or a quiet weekend morning with coffee. With this recipe in hand, you’re poised to create traditions that feed both body and spirit, bringing people together, one roll at a time. Enjoy every delicious moment.
