Thursday, November 4, 2010


This is my families recipe that comes from my Aunt Michelle. It took her a long time to get this recipe from a friend that really wanted to keep this recipe a secret. Sad, because I believe all recipes should be shared unless you hold a copyright on one. Otherwise, spread the recipe around and let everyone else enjoy the great taste! So here it is. A recipe that took a few years to get. Thanks goes to my Aunt for sharing it with the whole family.


• 2 pkgs Yeast (I Prefer Rapid Rise) Proof in ½ Cup Water at 125°

• 3 Eggs Lightly Beaten
• ½ Cups Butter (Room Temperature)
• ½ Cups Sugar
• 1 teaspoon Salt
• 1 Cup Sifted Flour

In a mixer beat eggs. Add the rest of the ingredients and beat until smooth.
Add Proofed Yeast and beat on medium for a 1 minute.

• 1 Cup Sifted Flour, Stir.

• 1 Cup Warm Milk (Temperature should be 110° – 115°), Stir in

• 2½ Cups Sifted Flour, Stir

Rest of the Directions:

1. Mixture will be very gooey.
2. You can refrigerate overnight with a cloth over it if you like, or just let rise until double on the same day you are making the rolls.
3. Melt 1½ sticks of butter in a bowl for dipping. (More if needed)
4. Punch down and roll out to ½” thickness on to a floured surface with floured rolling pin..
5. Cut with 2” biscuit cutter dipped in flour to prevent from sticking.
6. Dip in the melted butter and fold in half and place into a large shallow baking dish or pan.
7. Place side by side. They should lightly touch each other.
8. Pour any and all left over melted butter over the rolls.
9. Let rise until double, no more!!
10. Bake 15 minutes at 400° or until lightly golden brown.
11. Serve immediately.

Yields 3 Dozen Rolls


Hillary said...

I'm making these today, I'll let you know how they turn out.

Gregg said...

I hope they turned out for you. I am anxious to know. These are by far my favorite rolls, but they can be a little fussy! Fingers are crossed for you!! ;)

Hillary said...

They turned out yummy! everyone loved them!