• Tommy Centola

Yeast Rolls

Updated: Jan 4

Dinner Rolls are a staple on the holiday table. While the store bought ones are good, nothing can beat homemade. Here is a recipe for all you bakers out there.


2 cups Milk

1 cup Unsalted Butter, divided

2 (.25ounce) packages Active Dry Yeast, divided

1/3 cup Warm Water (105 to 110℉)

1 cup Sugar, divided

3 large eggs, lightly beaten

4 teaspoons Salt

9 cups All-Purpose Flour, divided and sifted



In a small saucepan, heat milk over medium-high heat just until it boils; remove from heat, and whisk in 1/2 cup butter until melted; set aside. In a large bowl, combine 1 teaspoon yeast, warm water and 1/4 cup sugar; ket mixture sit for 5 minutes or until foamy. Add eggs, remaining 3/4 cup sugar, salt, and remaining yeast to milk mixture, whisking to combine. Add milk mixture to yeast mixture, strirring to combine. Add 1/2 cup flour to yeast mixture and beat on medium speed with a mixer. Beat in remaining flour until a soft dough forms. Generously spray a large bowl with nonstick cooking spray. Place dough into bowl, and cover with a damp kitchen towel. Let dough rise in a warm place, free from drafts, for 2 hours. Remove towel; punch dough down. Cover and allow dough to rise again in a warm place for 1 1/2 hours. In a small saucepan, melt remaining 1/2 cup butter over medium heat. On a lightly floured surface, roll dough to 1/4 to 1/2-inch thickness. Using a 3-inch round cutter, cut dough. Dip dough pieces into melted butter. Fold in half, and place into a 13x9 baking dish. Cover dough with plastic wrap and let rise for 30 minutes. Preheat oven to 400℉. Uncover rolls and bake for 15 minutes or until golden brown. Serve warm.


Happy Thanksgiving!!!


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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