At every major holiday in our family there is one constant. Yeast rolls. These deliciously decadent rolls have been a part of our family history for decades. Our great great grandmother made them, then her daughters made them, and so on. While it may seem complicated to make rolls from scratch, they are so worth it. And after you make them once, they won’t seem so scary any more! This recipe was originally adapted from a recipe in a 1950’s Betty Crocker cookbook. Over time our family has adapted them into what we enjoy today. Hopefully your family will love these just as much as ours and they’ll become a tradition for you too!

Since the day of a holiday is typically quite busy making all sorts of goodies, we usually make these rolls the day before. They reheat perfectly in the oven. Break rolls into groupings of six, leaving the 6 connected to each other. Then wrap the rolls in foil and place in the oven for about 15 minutes at 350 degrees. Serve the rolls in a basket wrapped in napkins or some sort of cloth to help hold the heat in.

During Christmas and New Years we also use this recipe to create cinnamon breakfast rolls that are so good, there is no frosting necessary. More on that coming soon!

Franklin Family Yeast Rolls

Prep Time 45 minutes
Cook Time 15 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Side Dish
Servings 12

Equipment

  • Kitchenaid Mixer
  • Sheet Pan

Ingredients
  

  • 2 cups Milk
  • ½ cup Butter
  • 2 xl Eggs Slightly beaten
  • ½ cup Sugar
  • 2 tsp Salt
  • 2 pkg Rapid Rise Yeast
  • 7 cups Flour

Instructions
 

  • Heat the milk and butter in the microwave 2 to 2.5 minutes until temperature is 120℉-130℉.
  • In mixer, combine sugar, salt, yeast, and 3 cups of flour and mix together.
  • Add milk and butter mixture to mixer, mix to combine. Add eggs, mix. Add 3 cups of flour, mixing after each cup is added.
  • Pour our onto a floured board. Knead in remaining flour (approximately 1 cup).
  • Let dough rest for 10 minutes, then shape into 1 to 1.5 inch balls and place into a well buttered pan.
  • Let rise in a warm location for 1 to 1.5 hours (the top of the dryer, when it is on, is a great place!) or until double in size, and then bake at 350℉ for 15 minutes or until golden brown.

Notes

-When shaping the dough into balls, butter your hands so that the dough doesn’t stick to them. Make sure your pan is buttered on the bottom and up the sides.
-The serving size is set to 12 because no one in our family eats just one roll. One batch typically makes more than 3 dozen, depending on how big you shape them.
Keyword bread

2 responses

  1. My grandmother made these when I was a little girl. They were my favorite holiday treat, and one of the first things I made after I was married, following the recipe in the Betty Crocker cookbook my grandmother gave me for my wedding.

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