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Mom's Good Bread and Rolls

This recipe came from my mom. She would make this for holidays and everyone loved them. This is a nice enriched dough that turns out soft with a super thin crust. Best fresh out of the oven but also great several days later if kept in a air tight container. Step 1 is the recipe I received from my mom, all other steps are my interpretation of “mix as usual”.

I will make this up to 24 hour in advance. I leave them in the baking pans, allow them to cool completely then just cover them with plastic wrap or foil. They stay fresh longer if you avoid seperating the rolls until close to serving.

As my mom indicates in her “recipe”, you can also use this as a dough for cinnamon rolls.




16 Rolls


  • 2 Cups Water Warm
  • ¹/₂ Cup Sugar
  • 1 Package Dry Yeast
  • 1 Teaspoon Salt
  • 2 ea. beaten
  • 6 Cups All-Purpose Flour +/-
  • 4 Tablespoons Butter melted


Original Recipe

Step: 1

Mix as usual for bread/rolls. Rise to double - can rise 2x if you want. Punch down and shape. Rise to double. Bake at 425 for 15 minutes.

Also makes good cinnamon rolls :-)

Conner's Details

Step: 2

Mix Flour and Water: In a large bowl, combine the flour with most of the water (keep 1/2 cup of water aside for later). You can do this in a stand mixer set to a low speed, or by hand(easiest to just use your hand, but a spoon or spatula can work). Mix until there's no dry flour visible

Step: 3

Rest: Cover the bowl with a clean kitchen towel or plastic wrap. Let the mixture rest for at least 10 minutes. This process hydrates the flour and aids gluten development.

Step: 4

Yeast Activation: In a small bowl, mix the yeast, sugar, and the reserved 1/2 cup of water. Stir well until the yeast is completely dissolved.

Step: 5

Let It Sit: Allow the yeast mixture to sit for 3-4 minutes. You're looking for a bit of frothing or bubbling, indicating the yeast is active.

Step: 6

Combine: Pour the yeast mixture into the flour and water mixture. Add eggs at this stage.
Mix: Blend the ingredients on medium speed with a dough hook in a stand mixer or mix by hand until the dough begins to come together. Then, add the butter and continue mixing until the dough is smooth, elastic, and uniform. This will take about 4-5 minutes in a mixer, or 10-15 minutes by hand.

Step: 7

First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with plastic wrap or a damp cloth. Let it rise in a warm, draft-free area for 60-90 minutes, or until it has nearly doubled in size.

Step: 8

Punch Down: Gently deflate the risen dough by pressing it down.
For Rolls: Pinch off pieces of dough roughly the size of 1.5 golf balls. Roll them into balls and arrange them in an oiled baking pan, leaving some space between each for wider rolls. For taller rolls, place them closer together.
For Sandwich Bread: Shape the dough into a log that will fit into your bread pan, leaving about 1 inch of space from the top.

Step: 9

Cover: Place plastic wrap loosely over the shaped dough.
Second Rise: Let the dough rise for about an hour, or until almost doubled in size.

Step: 10

Preheat Oven: Once the dough has risen, preheat your oven to 425°F
Bake: Bake until the tops are golden brown, about 15-20 minutes.