When I tell you that these are easy, trust me on this. Truly they are the easiest. They have never failed me yet…so if you are one who never tries to make homemade rolls, you can make these. If they don’t turn out, just use them as door stops or paint them and use as ornaments on the tree. There is so little cost in them, that you won’t feel bad if they don’t turn out good…..I’m kidding, they are easy, so good that I use this same recipe to make homemade cinnamon rolls.
2 packages of dry yeast
1 cup warm water (be sure that it is just barely warm, too hot of water ruins the yeast)
1/2 cup sugar
1 teas salt
3 1/2 cups all purpose flour
1 stick of butter
Grease a large glass bowl with Pam or butter. Set aside. In another bowl, dissolve the yeast in the warm water and stir until yeast is completely dissolved. Add sugar, egg and salt and stir until well blended. Add flour 1 cup at a time. Sometimes, I don’t use the 1/2 cup, maybe just a little of it. You want the dough to be stiff, and not sticky, so add last 1/2 cup until you get this nice stiff dough. Place dough on waxed paper or towel that you have sprinkled about 1/2 cup flour on. Knead for a couple of minutes, just until dough is easily able to be handled without it sticking to your hands. Place in greased glass bowl and cover with a towel. Put in a warm place until double in size (about an hour) (I usually put mine in a closet or on a floor in front of where the sunshine comes in. You don’t want drafts to get to it.)
When double in size, roll out dough to about 1/2″ thickness and cut with a biscuit cutter. If you don’t have one, use a glass the size of the roll you want and use the open end of the glass to cut dough into the round circles. Get a 9×13 pan and melt the cube of butter in it. When butter is melted, place each circle of dough into butter and flip it over to where both sides have been dipped into the butter. You might need a little extra butter to finish up all the rolls. When you have used up all the dough, place a towel over the rolls and agin place in a warm place without drafts, until rolls are almost double in size. Bake in a 400 degree oven for about 20-25 min, depending on what size roll you have made. Brush tops with more butter if desired.
I use this same recipe for cinnamon rolls. After rolling out the dough, I spread softened butter onto the 1/2″ dough and then sprinkle buttered dough with cinnamon and brown sugar. Roll up dough and then cut into slices about 1″ thick. Place in buttered pan and let rise just like above directions. Bake until golden brown and rolls that are in the center of pan appear done. Frost with Powdered sugar glaze. OR….use cream cheese frosting for the ultimate cinnamon roll.