One Review
You must be logged in to post a review.
scotsma on 12.8.2010
I have made these more times than I can count now. My family loves them and they are requested at church and my husband’s work!
Perfectly Easy Dinner Rolls
x
Print Options
Description
Nice little dinner roll that works every time. Do not use rapid rise yeast since it is designed to raise breads quickly. Also, use an instant read thermometer to make sure the water temperature is correct before adding the yeast.
Ingredients
- 1 cup Warm Water (105F To 115F)
- 2 packages Active Dry Yeast
- ½ cups Butter, Melted (1 Stick)
- ½ cups Sugar
- 3 whole Eggs
- 1 teaspoon Salt
- 4 cups To 4 1/2 Cups Unbleached All-purpose Flour
- Additional Melted Butter (optional)
Preparation
Combine the warm water (I usually go to 115F) in a large bowl. Stir in the yeast and let stand for 5 to 8 minutes for a good proof. Stir in butter, sugar, beaten eggs and salt. Beat in 1 cup flour at a time (I use a wooden spoon) until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate for 2 hours or up to 4 days in a lightly greased bowl.
Grease a 13- x 9-inch baking pan (I use butter). Turn out chilled dough onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise in a warm location until doubled in volume, about 1 to 1 1/2 hours.
Preheat oven to 375 F. Bake until rolls are golden brown, 15 to 20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve. You can obviously make clover leaf rolls from this recipe.
Yummy!!
Related Recipes
Easiest No-Knead Bread in a Dutch Oven
by Lindsay @ My Therapist Cooks in
Breads
by Lindsay @ My Therapist Cooks in
Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Sourdough Banana Muffins
by PW Food & Friends in
Breads
by PW Food & Friends in
Breads
Use up your excess sourdough discard/starter in these yummy banana muffins!
From...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
Sourdough Naan
by PW Food & Friends in
Breads
by PW Food & Friends in
Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet!
From Erica...
Prep: Cook:
Serves: 12 Level: Intermediate
10 Comments
Leave a Comment
You must be logged in to post a comment.
scotsma on 11.15.2012
Do these rolls freeze well?
cdensel1 on 9.22.2010
These are so good! I’ve made them a few times for company and I’m always asked for the recipe! Thank you for sharing it! :o)
rachelhockey on 4.4.2010
very, very easy! this was my first time making rolls, so i was a little nervous. i let them rise for about 2 hours while we were at church and came home and baked them and they turned out beautiful! i did them on 2 pans so they didn’t touch, but i’m sure they would have been fine. thanks for the recipe!
dixiewitch13 on 3.14.2010
Great recipe. Just as easy as it sounds. I kept the dough in the fridge for nearly 24 hours and MMM the rolls were ready for dinner the next nite. Great as left over steak sandwiches.
reluctantsouthernbelle on 3.7.2010
I made these rolls last night. I only let them sit for 1 hour the first round, and they turned out fine. Also, as a novice roll maker I thought maybe the yeast would start to bubble when I added it to the warm water, but it didn’t. I thought I had killed them! Not to fear. Maybe it was because they didn’t have any sugar to eat, because upon the second round of rising they yeast were working. Also, since we have no picture, they kind of rise and squish together in the pan and then you tear them apart again. Thanks for posting this recipe!