West Indian Tennis Rolls

Start with 3/4 c water, zap for 30 seconds then add sugar and yeast. Let rise.

While this is rising, take 1/4 cup of butter and 1/2 cup of milk and zap until melted.

Meanwhile, measure the flour 3.5 cups of bread flour and 1 tsp salt.

Once the yeast has risen, about 15 min, mix all of these together. I use a chopstick at first.

This is too wet. Add more flour to be able to turn it without sticking to the bowl. Then oil the bowl, cover with Saran Wrap and place in warm area. If it’s cold where you live, you can place in the oven with just the oven light on.

This has risen well. Now form into rolls and place on the greased pan.

I put it into the oven, bottom shelf, for 30 minutes

Then I started the oven at 375 and left them in there to rise and bake. I set timer at 25 minutes.

This is what it looked like by the time it was preheated.

Then put on baking rack to cool.


  • First— 3/4 cup water, 5 tbsp sugar, 1 tbsp (or one packet) yeast—let rise
  • In another bowl—1/4 cup butter, 1/2 cup milk, melted together. Then add 1/2 tsp vanilla and 1 tbsp lemon extract.
  • In another bowl— 3.5 cups of bread flour. Can use APF if you want. Plus 1 tsp salt.
  • Once yeast has risen, mix all three to soft dough, don’t need to knead much now, cover and let rise 45-60 minutes.
  • Knead again until smooth and roll out into a log and make into 12 rolls. Shape the rolls into equal sizes and place on greased baking pan.
  • Let rise again for about 30 minutes or until a decent size.
  • Place at bottom of oven and bake at 375 for around 17 minutes.
  • You can brush with melted butter at the end. But this can make them a little soggy.
  • Eat with butter and your favorite cheese, Edam tends to be the most common.
  • Give it a try! Yum!

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