Published Date: September 22, 2020 | Last Updated: March 20, 2023
I absolutely love following @thefoodnanny! I bought her cookbooks and made her rolls. Wowza! I am sharing with her permission.
I absolutely love following @thefoodnanny! I bought her cookbooks and made her rolls. Wowza! I am sharing with her permission.
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Ingredients
Method
- In a small bowl (or in the bowl of a Bosch if you are using one) combine the yeast and water. Cover and let yeast dissolve for about 10 minutes.
- Meanwhile, heat the milk in the microwave until just warm, not scalding.
- In a large bowl, (or with a Bosch mixer) beat the eggs, sugar, and oil with a whisk. Stir in the milk and yeast mixture. Add the salt, then one cup of flour at a time, mixing/kneading well in between. Start with 4 1/2 cups of the flour and see if more is needed. You want to get a soft, stretchy, tacky dough. Be careful not to add more flour than is needed. Once enough flour has been added knead about 5 minutes (or less if using a Bosch mixer).
- Cover dough with plastic wrap or with the lid of the Bosch mixer. Allow the dough to rise in a warm place for 2 to 3 hours.
- Lightly grease a 12x18 inch cookie sheet and set aside.
- Punch the dough down and turn it onto a lightly floured surface.
- Divide the dough into 3 equal portions and with a rolling pin, roll each portion into a circle. With a pizza cutter, cut each circle into eight equal triangles, just like you would cut a pizza into eight slices. Roll up each triangle of dough from the wide end toward the point. Place the rolls point side down on the prepared pan.
- Cover with a clean dishcloth and let rise until doubled, about 15-20 minutes.
- Preheat the oven to 400° F. Bake for 5 minutes on the bottom rack, then 4-6 more minutes on the center rack. Remove the rolls from the oven and brush with melted butter.
This recipe is seriously the best! They turn out so good every time I make them.
These were delicious and very easy!
Thanks Amy!
These rolls are incredible! Thank you for sharing. Have you ever made them a few days in advance?
Thanks Larissa. This is one of Lizzie’s recipes from The Food Nanny so I can’t take credit for it! I would guess that these are best made the day of or day before.
What kind of oils? Can I use olive oil or coconut oil?
I canola or melted coconut oil would work best.
So soft and fluffy!
Thank you so much Chelsie!