My Favorite Rolls

Course Appetizer, Food Extra
Prep Time 2 hours 30 minutes
Cook Time 12 minutes
Total Time 2 hours 42 minutes
Servings 16 rolls
Author Janssen Bradshaw


  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 1/3 cup sugar
  • 2 1/4 tsp active dry yeast or one of those little yeast envelopes
  • 1 tsp salt
  • 1 egg
  • 1/3 cup butter softened
  • 3 3/4 cups all-purpose flour I sometimes do 3/4 cup white wheat flour and the rest all-purpose
  • 1/4 cup butter softened


  1. Combine water, milk and sugar in the bowl of a stand mixer. Sprinkle the yeast over the top and let stand for 10 minutes.
  2. Add salt, egg, 1/3 cup butter, and all the flour and mix until combined. Let the machine knead for 10 minutes. The dough will be a little bit sticky, but not overly so.
  3. Let rise for 1 hour, covered.
  4. Remove dough from bowl and cut in half. On a lightly floured surface, roll out one of the halves into a 12 inch circle. Spread 2 tablespoons of the softened butter over the entire surface. Cut into eight equal wedges (last time I made these, Ella, who was watching, exclaimed, "pizza!") and roll from wide end to point into a crescent. Place on an ungreased cookie sheet with the point tucked underneath the roll. Slightly angle the two ends toward each other so you have a half-moon shape.
  5. Repeat with other half of dough. (I do eight rolls per cookie sheet).
  6. Cover lightly and let rise for 45-60 minutes, until they're a size you feel happy about.
  7. Bake at 400 degrees for 10-15 minutes, until golden brown.

Recipe Notes

(I bake two pans at a time, so I do 6 minutes and then switch the pan on the bottom to the top and vica versa and bake for another 6 minutes, then take out the pan on the top rack, move the bottom pan to the top and cook that one pan for another 2 minutes or so until they're golden brown on top too).

(slightly adapted from Allrecipes)