Dinner Rolls Recipe
User Reviews
5
Dinner Rolls Recipe
Description
The Dinner Rolls Recipe begins with activating rapid rise yeast in warm water and sugar until bubbly, ensuring good leavening. Warm milk, vegetable oil, sugar, and salt form the enriching base of the dough, which also includes eggs and a significant amount of all-purpose flour for structure. After mixing and initial rising, the dough is rolled into circles, buttered, and cut into wedges that are rolled into crescent shapes. This shaping technique helps create flakier edges. Once shaped, the rolls are placed to rise further before baking (though the baking step is not detailed here). Brushing with melted butter adds richness and moisture to the crust.
The recipe's dough consistency is described as soft and sticky, contributing to a tender-textured finished roll. These rolls can accompany a variety of meals, from everyday dinners to holiday spreads.
According to the notes, the formed but unbaked rolls can be frozen for convenience and thawed to rise before baking. The dough may also be mixed using a stand mixer fitted with a dough hook, noting care to avoid overmixing to maintain softness.
Ingredients
- 1 tablespoon Rapid Rise Yeast
- ½ cup + ½ teaspoon sugar divided
- ¼ cup water 110-115 degrees F, warm
- 1 cup milk 110-115 degrees F, warm
- ½ cup vegetable oil
- 1 teaspoon salt
- 4½-5 cups all-purpose flour divided
- 2 egg large
- ½ cup unsalted butter melted
- butter for brushing, salted, melted
Instructions
- In a small bowl, mix yeast and ½ teaspoon sugar with warm water. Let stand until bubbly.
- In a large bowl, mix warm milk, oil, ½ sugar, and salt with a wooden spoon.
- Add 1 cup of flour to the mixture and mix well. Add eggs and mix vigorously until smooth. Add yeast mixture and continue to mix until smooth.
- Add remaining flour to the yeast mixture 1 cup at a time and continue to mix with a wooden spoon until the dough is combined. The dough should be soft and sticky.
- Pour the dough into a large bowl, cover with a tea towel, and let rise until it has doubled in size, about 1 hour.
- Once the dough has doubled in size, punch down and divide it in half. On a floured surface, roll each piece out into a 12-inch circle. The dough circles should be about ⅜ inch thick.
- Brush both dough circles with melted unsalted butter. Cut each circle with a pizza cutter into 12 pieces (like a pizza). Roll each piece from the rounded edge to the point to make a crescent roll.
- Place rolls on a greased baking sheet with the pointed tips down (we use an 11x16-inch metal pan and do 3 rows across and 8 rows down).
- Cover rolls with a tea towel and let rise until they have doubled in size, about 1 hour.
- When ready to bake, preheat the oven to 375 degrees F.
- Bake for 16-20 minutes, until lightly browned. (Touch rolls to see if they bounce back-if they do not, bake a little longer). Brush with melted salted butter while warm. Serve warm.
Notes
- Unbaked rolls can be frozen after shaping; thaw and let rise before baking for fresh rolls later.
- Mix dough in a stand mixer with a dough hook if preferred, but avoid overmixing to keep rolls soft.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 63kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 107mg | 4% |
| Potassium | 23mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 154IU | 3% |
| Calcium | 16mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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