Comments on: Easy Homemade Dinner Rolls

By: loosepurls

loosepurls — Fri, 05 Apr 2013 14:57:44 +0000

I made these for Easter. The sugar makes them a little sweet which was perfect with ham. And they made awesome little ham sliders for the post-Easter meals! Thank you!

By: azestybite

azestybite — Wed, 19 Sep 2012 15:40:23 +0000

Beyond excellent!

By: ivoryhut

ivoryhut — Tue, 18 Sep 2012 15:04:39 +0000

Hi! Jumping in here. I typically do a cold rise when baking bread because a slower rise gives the bread better flavor, texture, and structure. Letting the dough rise in the fridge gives the yeast that extended period of time to work without over-proofing the dough.

Typically though, I use less yeast and let my dough rise in the fridge overnight, so the 1-2 hours of cold rise initially struck me as too short. But since these are dinner rolls, I suspect the cold rise helps develop flavor while still preserving that “dinner roll” texture.

By: Laurie {Simply Scratch}

Laurie {Simply Scratch} — Fri, 14 Sep 2012 04:17:49 +0000

Sheryl I’m not a baker either! This roll recipe I’ve had written down in a notebook and it doesn’t say why. Sorry

By: sheryl

sheryl — Wed, 12 Sep 2012 13:01:39 +0000

Hi – These look great, but why does the dough have to go in the refrigerator to rise. Thought it had to be in a warm place ?? (You can tell I’m not a baker !)