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Unbelievable Rolls
March 28, 2009

I hope that this will help some of you out there making my roll recipe. I think the basic problem with making these is the temperture of the water and milk recipe. Do not let it exceed 105 to 110 degrees. I also add the sugar and salt and stir to disolve before I add the yeast and the eggs. I do use heated water from my hot water dispenser and then add the milk to it and it always seems to be the right temperature. Also perhaps the eggs should be at room temp as they can cool down the milk/water liquid too much and the yeast wont work as well. Another hint is to stir well so that the flour is incorperated almost to the point of kneading after you add the butter and then sprinkle with a bit of flour so it doesnt stick to the bowl. I knead as little as possible and only when I turn it out on the board to make the rolls. Let it rest a bit if you think you knead too much so it can relax again. To make cinnamon rolls, I spread with 1/2 cup of really soft butter, sprinkle with 1/2 to 3/4 cup brown sugar mixed with 1 an 1/2 teaspoons cinnamon and then add chopped nuts. I hope this helps those of you who are having problems. It is a fun dough to work with for making many different things. Please check out the photo of the cinnamon roll made in the mini bundt pan and you will see what you can make. These turned out delicious and crusty all the way around.

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