Light as a Cloud, Buttery as Heaven!)
🍞 Why These Rolls Are Legendary
✅ Pillowy soft with a golden, buttery crust
✅ Made with love (and a pinch of grandma’s wisdom)
✅ Perfect for soppin’ up gravy or eating with honey
📜 THE AUTHENTIC RECIPE (Makes 24 rolls)
✅ The Sponge (Starter)
1 cup warm whole milk (110°F)
2 tsp sugar
1 packet (2¼ tsp) active dry yeast
½ cup flour
✅ The Dough
½ cup sugar
1 stick butter, melted + cooled
2 eggs, beaten
1 tsp salt
4-5 cups bread flour (or all-purpose in a pinch)
✅ The Finish
¼ cup melted butter (for brushing)
Coarse sea salt (optional)
👵🏼 GRANDMA’S STEP-BY-STEP
1. Wake Up the Yeast
Mix milk, sugar, yeast, and ½ cup flour in a big bowl.
Let sit 15 mins until bubbly (this is your "sponge").
2. Build the Dough
Stir in sugar, melted butter, eggs, and salt.
Add flour 1 cup at a time until it pulls away from the bowl.
3. Knead with Love
Turn onto floured surface, knead 8-10 mins until smooth.
Pro tip: Sing a hymn while kneading (allegedly makes ’em lighter!)
4. Let It Rise
Place in greased bowl, cover with a damp towel.
Let rise 1-2 hours until doubled (warmer=faster!)
5. Shape & Proof
Punch down, divide into 24 balls.
Arrange in greased pans, cover, rise 45 more mins.
6. Bake to Golden Perfection
Bake at 375°F for 15-18 mins until tops are golden.
Brush with melted butter right out of the oven.
💡 OLD-SCHOOL SECRETS
🔸 For extra tenderness: Replace ¼ cup milk with potato water
🔸 Make ahead: Refrigerate shaped rolls overnight, bake fresh in the AM
🔸 Crowd trick: Add 1 tbsp honey to the dough for a subtle sweetness