Nell’s Dinner Rolls

Are you looking for an incredible roll recipe? Look no farther! We love Nell’s dinner rolls at our house.

These are the rolls my grandma always made and will always remind me of her. This recipe has been handed down through our family for centuries on Grandma Nell’s side. It uses simple ingredients and just takes simple steps to create a masterpiece.

Finally, our white Kamut flour make them even more wonderful! We love rolls at our house, and this recipe is definitely one of our favorites.

Make these on the side of any dinner, or even serve at Thanksgiving! We promise they will be a crowd pleaser.



Nell's Dinner Rolls

Course Side Dish


  • 1 cup milk scalding
  • 1/2 cup warm water 105-115 degrees
  • 1 1/2 tbsp active dry yeast
  • 1 tsp sugar
  • 1 egg beaten
  • 2 cups White Kamut flour, plus 1/4 cup more for rolling out
  • 3 1/2 tbsp sugar
  • 2 tsp French gray coarse salt
  • 1/3 cup butter


  • Scald milk. Set aside to cool
  • While milk is cooling, mix the water, yeast, and 1 tsp sugar together in a small bowl. Cover with a plate and let rise until foamy.
  • Beat the egg. Let milk cool to lukewarm and add with the egg. Use dough hook or whisk and mix the egg and milk into the yeast mixture in a large bowl. Mix together the flour, sugar, and salt in a small bowl. Add dry ingredients to yeast egg mixture. Mix until smooth. Dough will be moist and sticky. Cover and let rise for 1 hour in a warm, draft free place.
  • Pour it out onto a well-floured surface, (about 1/4 cup flour). Fold dough into the middle a few times until it comes together nicely. You should be able to pat it out with your fingers. Pat about 6 inches wide and 20 inches long. (You will have extra flour around). Spread the soft butter over the dough. Fold over lengthwise twice. You will have a long, skinny piece of dough. Cut it in half. Cut 10 rolls from each half, divided evenly using a dough scraper or sharp knife. Place 3 to a row on a buttered baking sheet.
  • Cover with a lightweight dishtowel and let rise 20-25 minutes (until double in size).
  • Bake at 425 degrees for 5 minutes on the middle rack and 5 minutes on the bottom rack. Rolls are done when they are light brown on bottom. Brush with butter. Serve right out of the oven.



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