Homemade Buttery Rolls Recipe


| 9/25/2013 11:56:00 AM


For years I indulged in a buttery love affair with the bin of rolls at my local Giant. They were beautiful knotted rolls, glistening and golden in their egg-washed glory. These beauties were just perfect with my morning almond butter, my afternoon chicken salad, and as my evening dinner roll (and as a secret snack).

In 2008 I moved from the big city and was completely devastated that there was no Giant to be found—and consequently an absence of double-knotted wonder rolls.

I frantically searched for the recipe and diligently followed each and every step. Apparently, I wasn’t being as diligent as I thought because my rolls were always slightly “off.”

Several failed attempts later my inner “incredible lady hulk” switch was officially flipped. “What am I doing wrong?”

I read and re-read the recipe and instructions desperately looking for answers. I don’t know why I was surprised when I discovered that the problem all started, like so many other things, with my parents.



For whatever reason I was raised on skim milk, hence, I only bought and baked with skim milk. But if you want rich and delicious rolls, you need to use whole milk.