Sixty Minute Rolls

These rolls are my husband’s favorite and have been a family favorite since I was little.  They are tender and rich.  They go well with any meal.  You can also make mini loaves of bread with them or even a regular sized loaf (although the large loaf doesn’t bake up quite as nice).  Made ahead, these also freeze beautifully.

This recipe makes 2 dozen rolls.


3 ½ to 4 ½ cups all purpose flour

3 TBSP sugar

1 tsp salt

2 TBSP dry active yeast

1 cup milk

½ cup water

¼ cup butter


In a mixing bowl (I use my stand mixer) thoroughly mix 1 ½ cups flour, sugar, salt and undissolved yeast.  In a microwave safe bowl or sauce pan combine milk, water, and butter.  Heat until liquids are very warm (120-130 degrees F).  The butter doesn’t need to melt all the way.  Gradually add to the dry ingredients and beat 2 minutes at a medium speed, scraping the bowl occasionally.  Add ½ cup flour.  Beat on high for 2 minutes.  Stir in enough flour to make a soft dough ball (you can use the lowest setting on your mixer).  Turn onto a lightly floured board and knead until smooth.  Place in a greased bowl turning to grease the top.  Cover and let rise in a warm place for 15 minutes.  Turn out onto your floured board and dived into ½, and continue dividing to form 24 rolls.  To shape the rolls, gently pull the sides down toward the center of the bottom and tuck in slightly.  Cover and let rise 15 minutes.  Bake in a 375’F oven for 12-15 minutes until golden.



2 thoughts on “Sixty Minute Rolls

  1. Pingback: Bread and Butter | The Tuesday Table

  2. Pingback: Pork Tenderloin- Real life cooking | The Tuesday Table

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