World’s BEST Homemade Rolls Recipe
This is the world’s best homemade rolls recipe, also known as the best dang rolls we have ever shoved into our faces. They are awesome!
Remember those caramello bars? I think they still have them, gosh now I kind of want to run to the store and buy one to devour. Anyway, I remember being a really little girl and seeing those commercials on tv where they stretch it out and it looks all silky and fabulous, and more importantly I remember really wanting one. I think that’s probably the first time I realized I like food, not just for eating to sustain but to enjoy it. Is that weird? Probably, but it kind of tell you why rolls are a big deal for me. I love food, and I think rolls are especially fantastic because I adore fluffy bread. But that also means that I am picky about my carbs. I’ve tried a gazillion roll recipes and while I think my potato rolls are pure heaven I also wanted a regular roll recipe. These are the world’s best homemade rolls recipe, totally perfect, soft homemade rolls. The ultimate recipe, world’s best homemade rolls.
World’s BEST Homemade Rolls Recipe
World's BEST Homemade Rolls Recipe
- 3/4 cup warm water
- 2 teaspoons sugar
- 4 1/2 teaspoons instant dry yeast
- 1/4 Cup Heavy Cream
- 1/2 cup whole milk, low fat is fine but not skim
- 1/2 cup unsalted butter, room temperature *see note*
- 1/2 cup sugar
- 3 large eggs
- 5 to 5 1/2 cups of flour (all purpose)
- 1 1/2 teaspoons real sea salt (not kosher)
- Canola Oil
- Extra butter for after baking
- In a bowl, add the 3/4 cup warm water 2 teaspoons of sugar and yeast.
- Set aside in a warm place to foam for 5-10 minutes.
- In a saucepan add the heavy cream and milk with the butter and sugar. Stir to combine.
- Heat over medium heat until foam is around the edges. Do not let boil!
- Remove from the burner and cool to luke warm. (I place mine on a hot pad in the fridge and watch it carefully to bring it down to warm).
- Meanwhile, in a separate bowl, lightly whisk the eggs.
- Add one cup of flour and the salt to the eggs, mix.
- Add the scalded milk and yeast mixture to the flour and egg mixture, mix.
- Continue to add an additional cup of flour and mix until the dough starts to pull away from the sides of the bowl.
- Add more flour in 1/4 cup increments until the dough does not stick to your fingers but still indents when lightly pressed.
- Spread a little canola oil in a small grocery or plastic bag, scrape dough out of bowl and into the bag. Twist loosely and tuck under the bag.
- Allow the dough to rise for 45-60 minutes.
- Punch down and allow to rise an additional 45-60 minutes.
- Divide the dough in half and roll into a circle.
- Cut into 12 pieces.
- Roll the dough triangle from the wide end into a crescent roll.
- Place the rolls onto a greased cookie sheet.
- Repeat with remaining dough and cover lightly with a kitchen towel.
- Allow to rise for 45 minutes to 1 hour.
- Heat the oven to 375 degrees and bake 15-18 minutes.
- Brush the hot rolls with a stick of butter and enjoy!
Butter or shortening may be used but not margarine.
The instructions may seem a little odd, but for best results follow them exactly. adapted from Ann Romney’s The Romney Family Table Cookbook.
Rolls can be shaped and then frozen after the first rise. Freeze them on a cookie sheet then store in ziploc bags in the freezer. When you’re ready to use them, allow them to rise in a warm place with a towel over them then bake as directed.
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