Prep 15 mins
Cook 20 mins
This is the most awesome dinner roll recipe. It comes from taste of home. I now use it every time that I make any type of roll. It requires no kneading, or machine to make it- just a large bowl and a wooden spoon. I don't think I can really describe how good they are- you'll just have to try them. (I always use margarine, never butter, and it turns out great.) 4/08 - I edited the recipe to include the missing step of letting the dough rise before baking -oops!
- 7.08 g package yeast
- 29.58 ml warm water
- 473.18 ml warm milk
- 118.29 ml sugar (or 3/4, to taste)
- 1 egg, beaten
- 4.92 ml salt
- 1419.54 ml flour
- 177.44 ml melted butter
- 118.29 ml melted butter (for tops)
- Dissolve the yeast in the water in a large bowl. Add the milk, sugar, egg, salt, and half of the flour. Beat together with a wooden spoon until smooth; add the 3/4 cup melted butter, along with remaining flour. Place in a greased bowl, cover with plastic wrap and put in your fridge overnight.
- The next day (or at least six hours later, if you'd like to make them in the morning for supper) punch the dough down. Shape as desired. Let rise in a warm place until doubled, about 1 hour. (I like to turn the oven on for 1-2 minutes, then turn it off and stick the rolls in or 45 minutes. Then I pull them out, and preheat the oven to bake them.).
- Bake at 350 for 15-20 minutes for round dinner rolls. Immediately brush with melted butter. Awesome warm, cold, or leftover.
- (For a butterhorn shape: make a 12 inch circle of dough, cut it into 12 pieces, and roll from the big end towards the little end. Place on the pan with the ends curled like a horn.).
Great. I agree with others about the "old fashion" taste. They're heavy and chewy, one of the perfect comfort foods. I bake a fair amount, and am often asked to make dinner rolls, etc. This was sooooo easy, and I often like breads with an overnight rise. I did knead the dough for about 4 minutes before putting in the fridge, just to help blend things more. Also, they took about 2 hrs to rise after shaping, but that will be different for everybody depending on the warmth of the room, etc. I used all white bread flour, but when I next make them I will probably go back to using 1/3 to 1/2 King Arthur White Whole Wheat, add seeds, etc, which is what I usually do for more nutrition. I netted 16 round rolls from this recipe and they were very big. Next time I may make them smaller and get 20 rolls. But this is a keeper.
Ingredients, bowl, wooden spoon, - keading, can't get much easier than that! Plus they tasted wonderful!
These are the best 'made with yeast' rolls I have ever made! They have a very unique flavor. My teenage son,Kevin, said they were delicious, and had 'that old fashioned taste! They disappeared quickly.I'll make these often. Thank you for posting.Katie