Ingredients Jump to Instructions ↓

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

  2. 2/3 cup warm water (110 to 115 )

  3. 2 eggs, lightly beaten

  4. 5 tablespoons butter, melted and cooled

  5. 2 tablespoons sugar

  6. 1 teaspoon salt

  7. 3-1/4 to 3-3/4 cups all-purpose flour

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Add the eggs, butter, sugar, salt and 2 cups flour; beat until smooth. Add 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. On a lightly floured surface, roll dough into a 13-in. x 9-in. rectangle. Transfer to a greased 13-in. x 9-in. baking pan. Using a sharp knife, cut dough into 16 squares. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20 minutes or until golden brown. To serve, separate into rolls. Yield: 16 servings.


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