Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 1/3 cup plus 1 teaspoon sugar, divided

  3. 1-1/2 cups warm water (110 to 115 ), divided

  4. 1/2 cup butter, melted

  5. 2 eggs

  6. 1/4 cup instant nonfat dry milk powder

  7. 1-1/4 teaspoons salt

  8. 5-1/2 to 6 cups all-purpose flour

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water. Add the butter, eggs, milk powder, salt, 3 cups flour and remaining sugar and water. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Divide into 27 pieces; shape into balls. Place 18 balls in a greased 13-in. x 9-in. baking pan and remaining balls in a greased 9-in. square baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 17-20 minutes or until golden brown. Cool on wire racks. Yield: 27 rolls.


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