Grandma Rita's Soft Butter Rolls

Grandma Rita's Soft Butter Rolls

30
Lela 99

"Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow."
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Ingredients

1 h 55 m servings 144 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
  2. Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
  3. Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
  4. Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
  5. Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
  6. Preheat oven to 350 degrees F (175 degrees C).
  7. Bake in preheated oven until browned, about 15 minutes.

Reviews

30

LOVE these rolls...I don't change a thing...but I do put them in my bread maker on dough setting. So easy! Thanks, Lela! I have made these 5 times already and I am "yeast impaired"...they always...

Lela - these rolls are FANTASTIC! One of my biggest thrills from being on AR is What's for dinner, mom?('s) assistance in helping me overcome my fear of using yeast. With her guidance, I've ma...

Oh ... these are quite good! They are a breeze to make, making them a go to recipe when you want dinner rolls. Followed directions to the "T", and very happy with the flavor and texture. I will ...

I made these hen it was a personal recipe. I have made them several times since that first review. They are wonderful rolls! So glad it was published. My Review: These were wonderful, Lela! I ...

This is a great recipe. Very easy to do. I have not done bread by hand since I got the bread machine and was very pleased with how easy to pull together and how great they tasted. Thank you L...

I give this 10 stars! Lela - your Grandma made awesome rolls! These were easy to make and baked up so nice and brown, yet are so soft. I pulled them out of the oven and couldn't even wait unti...

These are so good. I don't always do very well with yeast and these turned out pretty good even though I over baked them a bit. Thanks Lela! UPDATE 2014, even better this year, I'm getting use...

This were easy to make - I thought they tasted too floury when they first came out of the oven, but my husband said they were better after the next day. Everyone seemed to enjoy them at the Tha...

I made these in my KA and they were delicious. So light and feathery, everyone loved them. Thank you so much for taking the time to preserve this recipe. Thanks Lela!!!