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    You are in: Home / Community Forums / Breads & Baking / Denny's Dinner Rolls
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    Denny's Dinner Rolls

    Marie Nixon
    Tue May 01, 2012 9:10 am Groupie
    Can someone recommend a recipe that would make the same type of rolls that Denny's serves? I'm thinking that they may be a spoon bread roll but truthfully, I've never had a spoon bread roll. I just know that there is definitely yeast in the roll but it is not the same texture as a regular yeast roll, if that makes sense. If you've tasted Denny's dinner rolls, would you let me know if you think those are spoon bread rolls? If so, I'll try one of the many spoon bread recipes on this site. Thank you very much
    Red Apple Guy
    Tue May 01, 2012 1:24 pm
    Forum Host
    Hi Marie.
    I'm afraid I haven't had Denny's dinner rolls or spoon bread for that matter. You peaked my interest so I searched like crazy only to come up empty on copycat recipes for Denny's rolls. Spoon rolls, I learned, are made from batter and in muffin pans (at least every recipe I looked at). The recipes I saw contain yeast and baking powder (usually in self-rising flour). That would give a texture different from a kneaded yeast roll.

    So, Denny's Dinner Rolls.....are they muffin-shaped? If so, they may be spoon rolls.

    Marie Nixon
    Thu May 03, 2012 9:10 am Groupie
    Thanks, Red Apple Guy. Actually, the Denny's rolls are not baked in a muffin tin. They are about 2" square rolls that are connected to each other so you pull them apart. I have to ask the waitress next time I go there. They are pretty friendly so I should be able to get some info on it. icon_smile.gif
    Thu May 03, 2012 2:01 pm Groupie
    It sounds like an angel biscuit, which is a raised or yeasted biscuit.

    They're not as fluffy as yeast rolls, but not as heavy as biscuits. It sounds like they just rolled out the dough, put it in a pan, scored and baked the rolls. That's how you'd get square rolls that break apart.

    I just did a quick search for "angel biscuit," and there are 45 recipes on the site.

    I don't want to discourage you, but sometimes it's impossible to duplicate commercially prepared bakery items. Professionals have access to leaveners that the home cook doesn't. They also used things like emulsified shortening, etc., which again, the home cook doesn't have ready access to.
    Marie Nixon
    Thu May 03, 2012 10:07 pm Groupie
    Bakingfool, thanks for the tip on Angel biscuits. I'll take a look through those recipes, chose 1 or 2 and see how close I get.
    Thu May 03, 2012 10:54 pm Groupie
    I hope they're what you're looking for. I haven't had angel biscuits for a long time, and decided to bake some for dinner. They were a big hit!

    One thing to watch out for: Some of the recipes call for self-rising flour but also add baking power and/or soda. IMO, that produces a salty, metallic-tasting biscuit. If the recipe calls for baking powder, baking soda and yeast, I'd use all-purpose flour.
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