Print pagePDF pageEmail page

The first time I met Julie Payette was at her home in Ras Tanura, Saudi Arabia. We had been invited to attend a gathering they were having. I remember that she and her husband Steve were particularly good listeners. Later, their family moved to Kingwood. She taught me how to make these rolls at a Relief Society activity. Sometimes, I’ll try a new recipe and always return to these and wonder why I went searching for another recipe when these are always so good. I made them almost every Sunday for years.

1 ¼ milk (heated)
¼ cup butter
2 tablespoons sugar
2 tablespoons rapid rise yeast
½ cup warm water
1 egg
5 ¾ cups flour
1 teaspoon salt

Heat milk and butter in microwave until margarine is almost melted. In a mixer combine milk and margarine, sugar, 2 cups of the flour, water and yeast. Mix until well blended and gradually add the remaining flour and the salt. The dough should not stick to your finger when lightly tapped. The secret to light rolls is not to add too much flour. Allow rolls to rise until double. Punch down dough and shape into rolls. Place on buttered pan and let rise. Bake at 350 degrees for 12-15 minutes.