Buttery Yeast Rolls Recipe


Health IndexAverageCuisine
MethodInterest Group


 Butter/Margarine3⁄4 Cup (12 tbs), softened
 Boiling water1 Cup (16 tbs)
 Salt2 Teaspoon
 Sugar1⁄2 Cup (8 tbs)
 Active dry yeast2 Tablespoon
 Warm water1⁄2 Cup (8 tbs)
 Eggs2 , beaten
 Cold water3⁄4 Cup (12 tbs)
 All purpose flour7 1⁄2 Cup (120 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5241 Calories from Fat 1381

% Daily Value*

Total Fat 157 g242.1%

Saturated Fat 91.4 g457.1%

Trans Fat 0 g

Cholesterol 785.8 mg

Sodium 4093.3 mg170.6%

Total Carbohydrates 828 g275.9%

Dietary Fiber 31.6 g126.5%

Sugars 103.3 g

Protein 122 g244.7%

Vitamin A 94.1% Vitamin C 0.15%

Calcium 27.3% Iron 279.9%

*Based on a 2000 Calorie diet


Mix butter, boiling water, salt, and sugar in a large bowl until thoroughly blended.
Cool to warm.
Soften yeast in the warm water.
Blend in the eggs and cold water.
Beat into warm mixture in large bowl.
Add 3 cups flour, 1/2 cup at a time, beating vigorously after each addition until batter is smooth.
Mix in enough remaining flour to make a soft dough that does not stick to sides of bowl.
Turn dough onto a lightly floured surface; let rest 5 to 10 minutes.
Knead until satiny and smooth.
Form into a ball and put into a greased deep bowl; turn dough to bring greased surface to top.
Cover tightly and refrigerate overnight or for several days.
Remove dough and punch down.
Brush top with oil.
Cover; let rise in a warm place until doubled.
(This can take from 1 to 2 1/2 hours.) Shape as desired.
Place rolls on greased baking sheets and let rise again until light.
Bake at 425°F to 450°F 12 to 18 minutes.
(Temperature and timing depend on the size of rolls.)