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Sweet Butter Rolls

Sweet Butter Rolls

Soft, fluffy sweet yeast rolls baked with a buttery sugar topping
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12

INGREDIENTS

Dough

  • 3 1 2 cups all purpose flour
  • 1 4 cup granulated sugar
  • 2 1 4 tsp active dry yeast
  • 1 tsp fine salt
  • 3 4 cup whole milk warmed
  • 1 large egg
  • 6 tbsp unsalted butter melted.

Pan and topping

  • 4 tbsp unsalted butter melted
  • 1 4 cup granulated sugar
  • 2 tbsp light brown sugar
  • 1 tsp vanilla extract.

Optional glaze

  • 1 2 cup powdered sugar
  • 1 2 tsp vanilla extract
  • 1 to 2 tbsp milk
  • pinch of salt.

INSTRUCTIONS

Mix and first rise

  • Warm milk to about 105 F to 110 F then whisk in yeast and 1 tsp sugar and rest until foamy
  • whisk in remaining sugar egg salt and melted butter
  • stir in flour until a shaggy dough forms then knead 8 to 10 minutes until smooth and slightly tacky adding up to 2 tbsp flour only if needed
  • place in a lightly buttered bowl cover and let rise until doubled 60 to 90 minutes.

Shape bake and finish

  • Butter a 9 x 13 inch baking dish then pour in melted butter for the pan and sprinkle with sugars and vanilla
  • punch down dough and divide into 12 equal pieces then shape into balls and arrange in pan rolling lightly to coat bottoms
  • cover and let rise until puffy 30 to 45 minutes
  • bake at 350 F until deep golden and set 18 to 22 minutes
  • cool 10 minutes then optionally whisk glaze ingredients and drizzle over warm rolls.

Notes

1. Use whole milk for best rise and tenderness; instant yeast can be used at the same amount and mixed directly with dry ingredients then add warm milk; for richer rolls add 1 extra egg yolk; add 1 tsp cinnamon to the sugar topping for cinnamon butter rolls; store airtight 2 days at room temp or freeze up to 2 months and rewarm at 300 F for 10 minutes

Nutrition

Calories: 240kcal | Carbohydrates: 35g | Protein: 6g | Fat: 8g