Pudding Dinner Rolls
User Reviews
4.8
Pudding Dinner Rolls
Description
This recipe starts by activating instant yeast in warm water, ensuring gentle warmth to preserve yeast viability. The dough's wet ingredients include milk mixed with instant vanilla pudding powder and softened salted butter, which contribute moisture and flavor. After mixing the flour and salt separately, the dough is kneaded until stretchy and smooth, indicating sufficient gluten development for a good rise and airy structure.
Covered and warmed, the dough doubles in size, then is divided into twelve equal portions rolled into balls and set in a greased pan for a final rise. The dough balls bake into golden, soft rolls with a slight vanilla flavor from the pudding ingredient, making them distinct from standard dinner rolls.
These rolls are well-suited as a dinner side to complement savory meals or enjoyed fresh with butter. Their tender crumb and subtle sweetness can also make them suitable for sandwiches or snacking.
The recipe can be adapted for hands-off kneading using a stand mixer or bread machine. Egg wash can be used before baking if a shiny, golden crust is preferred.
Ingredients
- 1/4 cup water 110-115º Fahrenheit, warm
- 1 package instant yeast 2 1/4 teaspoons
- 3.4 ounces instant vanilla pudding powder 1 box, not sugar free
- 1 1/4 cups milk warmed to 100ºF, 2%
- 1/2 cup butter softened, salted
- 1 teaspoon salt
- 4 1/4 cups bread flour
Instructions
- In a small bowl, sprinkle the yeast over the warm water (Make sure it is the correct temperature so it does not kill the yeast.) Set aside. 1/4 cup warm water, 1 package instant yeast
- In a large bowl, whisk together the pudding and the milk. 3.4 ounces instant vanilla pudding powder, 1 1/4 cups 2% milk
- Mix in the softened butter. Add the yeast/water mixture and mix well. Set aside. 1/2 cup salted butter
- In a bowl, whisk together the flour and the salt. Add the flour mixture to the milk mixture and mix until well combined. Knead the dough for 4-5 minutes by hand, until you can pull a section of the dough out 3-4" and it doesn't break. 4 1/4 cups bread flour, 1 teaspoon salt
- Cover the dough and let it rise in a warm place for 25-30 minutes or until it nearly doubles.
- Divide the dough into 12 pieces and roll the pieces into dough balls.
- Place the balls in a greased 9x13 pan. Cover the pan and let the dough rise on the counter one last time for about 20 minutes, while the oven is heating to 350ºF.
- Bake the rolls for 20-25 minutes or until golden brown.
Notes
- Use a stand mixer or bread machine to knead the dough if preferred over hand kneading.
- Store leftover rolls in an airtight container at room temperature to maintain softness.
- Brush rolls with an egg wash (1 large egg beaten with 1 tablespoon water) before baking for a golden-brown crust.
- Calorie estimates assume 12 rolls per batch; actual values may vary by ingredient brand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 318mg | 13% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 262IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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