Prep 1 hr
Cook 15 mins
I have never had these fail. I'm always asked to bring these or make them for Thanksgiving or Christmas. They're always a big hit. They make a dozen good size rolls, I always double the recipe to make two dozen.
- 1⁄4 ounce active dry yeast (1 packet )
- 1 1⁄2 cups warm water
- 1 tablespoon sugar
- 2 tablespoons melted butter
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1⁄3 cup melted butter, for brushing after their baked you can mix the melted butter with 1/2 tsp. garlic powder if you
- In a large bowl, combine yeast, 1 1/2 cups of warm water, sugar, melted butter that has cooled to warm and salt.
- Stir in flour, it might not take the full 4 cups. I mix it in my food processor or mixer with dough hook. Cover bowl with plastic wrap and let rise in warm place till doubled, 45 minutes to an hour.
- Punch dough down. On a floured surface divide dough into 12 equal rolls. Roll each piece into a ball, place into a large oiled baking dish, I double the recipe and put them all into a big 10/14 in pan or glass baking dish. Cover lightly and let rise until almost doubled.
- Uncover and bake in a 400°F oven until golden, 15-18 minutes. Brush with butter.
These came out just right. I got to say that patience may be a key to making bread rolls. I have made some before but usually am in a hurry that something comes out wrong. This time I had so much time that they rose just like they had to even though it took longer for them to rise for me than the recipe states. Still, I followed all the steps just for the exception of the time as I just tweaked it a little bit giving it a little more time to rise. The dough was really good, and soft,fluffy and buttery once I placed the butter on top. Great keeper and I see now how easy it may be to make rolls without having to buy them.
These turned out great! I thought it would be so much harder to make dinner rolls! I would recommend increasing the salt to 1 1/4 teaspoons. I also didn't use the 1/3 cup melted butter, but brushed 2 tablespoons melted butter on before baking and another tablespoon on before serving. These make 12 pretty large rolls. The second time I made 24 smaller rolls. They reheat/crisp up again in the oven very nicely. I'm making these ahead of time for my family's Thanksgiving this year. Thank you! :)
This wasn't a bad recipe, it just didn't turn out the way I wanted it to so I must admit that I was a tad disappointed. The inside of the rolls were a bit too dense for a dinner roll and the outside didn't become the nice golden brown shown in the picture. The taste wasn't too bad but I felt it tasted closer to a biscuit than a light, fluffy dinner roll. I'd probably try this again to see if it wasn't operator failture or something. I followed the recipe to a T with no variations.