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Homemade Rolls or Bread | Can't Stay Out of the Kitchen

Homemade Rolls or Bread

Teresa Ambra
Homemade Rolls or Bread are the most delicious rolls you will ever taste. These rolls are on the sweeter side and taste like Hawaiian Rolls. These rolls are superb and great for holiday meals or any time you want to make Homemade Rolls or Bread.
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Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 36
Calories 129 kcal

Equipment

  • 1 large mixing bowl
  • 1 9x13" glass baking dish
  • measuring cups
  • measuring spoons
  • 2 wooden spoons
  • 1 small sauce pan
  • 1 whisk
  • 1 small bowl
  • 1 tea towel not a terry-cloth towel

Ingredients
  

  • 6 to 6 1/2 cups bread flour I used about 7 cups (do NOT use all-purpose flour)
  • 2 pkg. dry yeast
  • 1 stick unsalted butter (1/2 cup)
  • 2/3 to 3/4 cup warm water it needs to be hot like bath water but not scalding. About 90-95 degrees
  • 3/4 cup granulated sugar
  • 1 cup 2% milk
  • 3 large eggs

Instructions
 

  • Heat milk and butter in a small sauce pan until butter melts.
  • Meanwhile, place granulated sugar in a large mixing bowl.
  • Add melted milk mixture to granulated sugar in large bowl.
  • Whisk eggs in a small bowl until well beaten.
  • Add beaten eggs to melted milk mixture.
  • Stir in 1 cup bread flour.
  • Dissolve yeast in hot water in a small measuring cup.
  • Stir with a wooden spoon until mixture is completely dissolved.
  • Add to above mixture.
  • Continue to add bread flour one cup at a time until well mixed.
  • Slide dough mixture onto floured board and roll and knead until smooth and elastic.
  • Fill a bowl with very hot tap water.
  • Rest dough for 20 minutes on floured board placed on top of the bowl filled with very hot water; cover dough with a tea towel.
  • Remove dough board from on top of bowl and place on counter.
  • Punch down dough and knead again before rolling in long strips and knotting.
  • Place on slightly greased 9x13" glass baking dish.
  • Cover with tea towel and let rise 1 hour in warm place.
  • Brush with melted butter, and then bake at 350° for 15-20 minutes or until lightly browned.
  • As soon as rolls come out of oven, brush with melted butter again.

Notes

NOTE: I just shape these into the typical round roll shapes.
 
NOTE: Preparation time does not include time required to raise rolls twice.
 
NOTE: Lukewarm water will not activate the yeast. The water needs to be about 90-95 degrees.
 
NOTE: If your oven is old or doesn't brown evenly, you may want to rotate the baking dish half-way through the cooking time so both sides cook more evenly.
 
NOTE: Keep the dough away from drafts from A/C units, fans or open windows or it will kill the yeast so the bread won't raise.
 
NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.
 
NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 129kcalCarbohydrates: 21gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 23mgSodium: 10mgPotassium: 39mgFiber: 1gSugar: 5gVitamin A: 108IUVitamin C: 0.01mgCalcium: 15mgIron: 0.3mg
Keyword bread, breakfast, dinner rolls, Hawaiian Rolls
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