In the realm of delightful homemade bread, few things compare to the inviting aroma and pillowy softness of dinner rolls. Whether you're hosting a special occasion or simply looking to elevate your everyday meals, creating the perfect dinner rolls can be a rewarding endeavor. To guide you on your culinary journey, we've compiled a collection of exceptional dinner roll recipes that are sure to impress your taste buds and leave you craving more. From classic and timeless recipes to innovative and creative variations, our selection offers something for every palate and skill level. So, prepare to indulge in the delightful world of dinner rolls and embark on a baking adventure that will fill your home with warmth and the irresistible aroma of freshly baked bread.
Here are our top 2 tried and tested recipes!
DINNER ROLLS - OUR BEST BITES
Wonderful soft dinner roll from "Our Best Bites" by Sara Wells & Kate Jones. I have also made whole wheat version by substituting 2 cups of flour for whole wheat flour with terrific results. I have tried many roll recipes over the years and this is the softest by far. They are soft and yummy the next day too (if you have any left).
Provided by SharleneW
Categories Yeast Breads
Time 2h18m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine milk, 1/2 cup sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts.
- Remove from heat. Allow to cool to lukewarm. (From author: I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down faster. This step is really important because if the mixture is too hot, it will kill the yeast).
- While the milk mixture is cooling, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand about 10 minutes. If the yeast hasn't bubbled, you'll need to repeat this step with new yeast.
- In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes. Add beaten eggs.
- Stir in as much of the remaining flour as needed to make a soft dough. This dough should be very soft--it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don't worry, it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.
- Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.
- Spray two 9 x 13-inch glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. We like to use a pizza cutter because it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like Play-Doh. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan. Use a kitchen scale if you want to ensure that the rolls are exactly the same.
- Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go, preheat oven to 375°F.
- Bake for 15-18 minutes or until golden brown.
- When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. Eat one now while it's still hot--that's your reward for making the world's best dinner rolls!
OUR BEST BITES DINNER ROLLS-(THE WORLD'S BEST) RECIPE - (4.5/5)
Provided by ShelbyJ
Number Of Ingredients 8
Steps:
- Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast. While the milk mixture is cooling, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand about 10 minutes. If the yeast hasn't bubbled, you'll need to repeat this step-moving on with yeast that hasn't been activated properly will only end in heartache for you and hate mail for us. In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes. Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes-it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent. Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft-it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don't worry, it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour. Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half. Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan. Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375. Bake for 15-18 minutes or until golden-brown. When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. You must now eat one. Now. While it's hot. Then pop the rest into a bowl and no one will ever know that you cheated. Makes 2 dozen rolls.
Tips:
- Activate the yeast properly: Always check the expiration date on your yeast packet before using it. To activate dry yeast, dissolve it in warm water (105-115°F) with a pinch of sugar. Let it sit for 5-10 minutes, until it becomes foamy. If the yeast doesn't foam, it's likely dead and you should discard it and start over with a new packet.
- Use the right amount of salt: Salt is essential for flavor and helps to control the yeast's activity. Too much salt can inhibit the yeast's growth and result in dense, heavy rolls. Too little salt can make the rolls bland.
- Knead the dough properly: Kneading the dough develops the gluten, which gives the rolls their structure and elasticity. Knead the dough for at least 5 minutes, until it is smooth and elastic. If you don't knead the dough enough, the rolls will be dense and tough. If you knead the dough too much, the rolls will be dry and crumbly.
- Let the dough rise in a warm place: The ideal temperature for rising dough is between 75-85°F. A warm place will help the yeast to grow and multiply, resulting in light and fluffy rolls. If the dough is too cold, the yeast will not be able to grow properly and the rolls will be dense and heavy.
- Bake the rolls at the right temperature: The ideal baking temperature for dinner rolls is 375°F. This temperature will help the rolls to brown evenly and develop a crispy crust.
Conclusion:
With careful attention to detail and a little practice, you can make perfect dinner rolls at home. These tips will help you achieve light, fluffy rolls with a golden brown crust. Serve them warm with your favorite entrees or soups, or enjoy them on their own as a snack.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love