Brenda's Swedish Rolls

Soft, slightly sweet yeast rolls of milk, butter, eggs and flour, risen three times for a light texture and baked at 400°F for 20 to 30 minutes.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family. The recipe is named for a member of our family.

Steak and Seafood title card for Brenda's Swedish Rolls, photo coming soon
  • Prep 40 min
  • Cook 25 min
  • Rise (three times) 3 hr
  • Total 4 hr 5 min

Jump to: Ingredients | Instructions | Tips | Print recipe

Brenda's Swedish Rolls are soft, tender dinner rolls made with warm milk and butter, a little sugar and two well-beaten eggs. The dough rests, is kneaded smooth, and rises three times: twice in the bowl and once more after the rolls are shaped, which gives them an especially light, fine crumb.

They bake in a hot oven until golden. Serve them warm with butter.

Ingredients

  • 2 cups milk
  • 1/2 cup butter (1 stick)
  • 1/4 cup lukewarm water
  • 1 teaspoon sugar, for the yeast
  • 2 packets of dry yeast
  • 6 cups all purpose flour
  • 1/3 cup sugar
  • 1 tablespoon salt
  • 2 eggs, well beaten

Instructions

  1. Warm the milk. Heat the milk and butter until the butter melts. Let it cool until just warm.
  2. Proof the yeast. Stir 1 teaspoon of sugar into the 1/4 cup of warm water and sprinkle the yeast on top. Let it stand until the yeast looks smooth and floats on top of the water.
  3. Start the dough. In a large bowl, stir 3 cups of the flour with the 1/3 cup sugar and the salt.
  4. Mix. Add the milk mixture and the beaten eggs to the flour and beat well. Add the yeast mixture and mix well.
  5. Finish the dough. Add the remaining flour 1 cup at a time. Let the dough rest for 10 minutes, then knead until smooth.
  6. First and second rise. Let rise until doubled in size. Punch down to its original size and let rise again.
  7. Shape. Form into rolls and let rise again until doubled.
  8. Bake. Bake at 400°F for 20 to 30 minutes, until golden.

Tips

  • Let the milk cool to lukewarm before adding the eggs and yeast; hot milk can scramble the eggs and kill the yeast.
  • Brush the hot rolls with melted butter for soft tops.

More breads and rolls

All breads and rolls | All recipes | Cooking guide and safe temperatures