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Grandma Coombs’ Rolls

Grandma Coombs' Rolls

Yield: 30-40 Rolls



  1. Combine the warm water (105°-115°F / 41°-46°C) and Yeast. Set aside.
  2. Combine the Butter and Milk in a saucepan over medium heat. Stir until the butter has melted and remove from heat and allow to cool to lukewarm.
  3. Combine the milk and butter mixture with sugar, salt and eggs in the bowl of a mixer using the dough hook on medium speed until fully combined.
  4. Add the flour 1 cup at a time, the dough will be sticky.
  5. Place the dough in a lightly greased bowl and cover with plastic wrap. Let dough rise for 5 to 6 hours, or until doubled in size. Punch down the dough, using a third of the dough at a time roll out flat on a floured surface, brush lightly with melted butter. Using a pizza cutter cut into desired size. Shape the rolls, brush the tops lightly with melted butter, and let rise another 1-2 hours (until rolls risen about 1 1/2 times their original size) on a greased or parchment-lined baking sheet.
  6. Bake at 375°F (190°C) for 12-17 minutes.