Really soft, delicious and quick cream rolls that your family will love!
My mixer is out of order, but I wanted warm, soft rolls on a cold day, so I decided to make them the old-fashioned way—by hand. It’s not difficult, and the process is very satisfying. If you can knead a little, you can try this recipe.
Because my family loves rolls, I enjoy making them often. The steps are straightforward; the main thing is patience—let the dough rise and then everything else is simple. The result is tender, fluffy rolls that are perfect for sharing with family and friends.
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- 4 cups all-purpose flour
- 2 cups milk (warm)
- 1 cup cream
- 1 tablespoon sugar
- 2 tablespoons active dry yeast
- 1 tablespoon salt
- 1 cup oil
- 2 eggs
- 1/2 cup sesame seeds
- Warm the milk slightly and stir in the active dry yeast and 1 tablespoon of sugar. Let it sit until foamy, about 5–10 minutes.
- When the yeast is foamy, add 1 tablespoon salt, 1 cup oil, 1 cup cream, and 4 cups flour. Mix and knead until smooth. Cover and let the dough rise for 25–30 minutes, or until it has noticeably puffed.
- Punch down the dough, knead briefly, and divide into 6 equal pieces. Roll each piece into a triangle or desired shape.
- Spread a little cream on each triangle and roll up. Place the rolls on a baking sheet lined with parchment paper.
- Bake at 375°F (190°C) until golden, about 15–20 minutes, depending on your oven.
- When the rolls are finished, whisk 2 egg yolks with 1 tablespoon oil and brush over the warm rolls. Sprinkle sesame seeds on top, return to the oven for about 1 minute to set, then remove and brush lightly with oil for shine.