Unknownchef86's Very Best Dinner Rolls

Loved them, LOVED them! I accidentally melted the butter and threw it in instead of softening. So I added an extra half cup of flour because they were SO sticky and wet I didn't think they'd turn out. They turned out AMAZING and that's saying something, because I bake a lot of bread. These are really, really good and very easy in my kitchenaid. I knew I had a winner on my hands when I was making them into plops and they were raising almost as soon as they hit the pan. One easy way to do the plops is to divide the dough in half and use a pizza cutter to divide up the dough. Also, mine didn't quite get done in the middle. UPDATE: I make this recipe a lot and, after much experimentation, I divide into 24 rolls and bake in TWO 9" pans for 15 minutes. I cover with foil for about the last 7-10 minutes so they don't overbrown. Also, I use powdered milk in these and it works GREAT! There's no taste difference, it's cheaper, and it's quicker because I can skip heating the milk. I just throw the powder in with the water and yeast. Thanks for posting this!

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Excellent!! These were not very pretty when they were finished but oh my do they taste good. So soft and buttery. I will be making them more often as they are easy to mix up. One hint though, when you cover them with the plastic wrap tp rise please spray the plastic wrap with release spray or it will stick, I found out the hard way.

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I made this recipe exactly as written with no deviations. If I could give this recipe 10 stars, I would. My husband and I actually ate more roll than we ate of the main dinner. the texture is simply divine; soft, airy and slightly chewy. The flavor has no trace of raw flour, which can be a problem for some roll recipes. Since it is my husband and me only, I froze the all the rolls except for 4, into muffin pans after cutting them into individual rolls. I then transferred them to a freezer safe container after they had frozen hard. Now I will have homemade rolls whenever I need them! Thanks for a great recipe!

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Not that this recipe really needs another 5 star review, but I just had to add how wonderful they are!! Very soft, and light with a great flavor. I did let my dough rise twice before shaping in the pan. The only thing I would do differently next time, is egg wash the rolls before baking and skip the melted butter. They had a hard time browning up nicely, and the egg wash definetly would save some calories over the butter!

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These are heaven on the lips. I also can't believe how easy they were to make. I love my new mixer with the dough hook! I made1/2 the receipe as there are only 2 of us and it was the perfect amount of buns for a standard pyrex baking dish. I decided to use a pyrex dish and reduced the heat to 375 and cooked for about 17 min. Turned out amazing. This was exactly what I was looking for. Thank you for sharing.

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These ones and Tasty Buns are the two recipes I use. These ones are a little lighter -- goor for a dinner roll. Tasty Buns are a little denser, good for a stew.
Thanks

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I have baked a lot of bread but never used my bread hook so I was hesitant to make these. . . but the great reviews encouraged me. I made them just as the recipe instructed - let them rise twice before shaping. It made two 9 x 13 pans of rolls. I baked them in my convection oven at 350 degrees for 20 minutes. Very easy bread recipe -not the prettiest rolls I have ever made. . . but very good - esp. for the minimal effort that it takes to make them. I am going to freeze most of them for the holidays and will definitely make this recipe again.

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11/27/09 - The very best dinner rolls indeed! I made a half batch to take to thanksgiving dinner at a friend's place yesterday. I made 11 large rolls and they were extremely soft, light and tender. Very easy to make too. My dough was sticky but after 2 risings, it was very soft but no longer sticky. So I was able to shape the rolls into rounds easily. I also brushed melted butter on top instead of drizzling. Awesome recipe, Unknownchef86! Update 12/10/09: The other day I tried making these with whole wheat flour. They turned out extremely well. I made half a batch and needed only about 3 cups of white whole wheat flour, 3 heaping tbsp of vital wheat gluten. I also used a third less sugar and far less butter for brushing on top. I shaped them into 16 rolls and froze 12 of them. I thawed and re-heated a few today and they were as good as on the first day - soft, tender and flavorful.

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If I could give this recipe 10 stars, I WOULD!!! The BEST BEST BEST rolls I have ever had!!!! This Thanksgiving was the first time I have ever decided to try and make a dinner roll and these were so EASY!!! I just can't say enough good things about them! My husband has already requested I make another batch, and he rarely consumes breads! My suggestions: 1) Attempt to get the milk to about 110 degrees before adding yeast. 2) Let rise 2 times, not just one 3) Watch them like a hawk in the oven and as soon as they start to get brown, take them out! 4) Don't worry so much about the shape/appearance of the plops before they go in the oven...they come out looking fine. 4) Make more then you think you will need cause they are still FAB the next day :-)

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This is a WONDERFUL recipe! I made them for dinner tonight to go with my husband's chili. The buns were light and airy, just as others have said. Like Chef SuzyQ, I also accidentally melted the butter. I found that adding about 7 1/2 or even 8 cups of flour made the dough easier to work with, and I had to butter my fingers to work with the dough. Actually, I substituted Becel Light for the butter, and it worked out really well! That, along with skim milk brought the calories to 121 per bun, for those interested. (I put this in as a recipe on myfitnesspal.com, and it worked out the nutritional facts for me. I used 8 cups of flour for the recipe). It was really strange working with such a sticky dough for dinner rolls, but I was extremely pleasantly surprised by the finished product! Will DEFINITELY make these again! Thanks, UnknownChef86!

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These rolls were SO GOOD! I made them for Thanksgiving and even the most stuffed made room for his 'fair share of rolls'. I look forward to making them again.

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I don't typically post reviews on recipes, but my husband and I absolutely loved these rolls!! In fact, I recently panicked when I couldn't recall which of the many versions on this site was the right recipe. I had to search the browsing history on my laptop to find.
This was my first attempt at making rolls, and I was a little uncertain about how they would turn out. My husband liked that this recipe didn't call for any extra oils, other than the butter. We made them slightly smaller than most reviewers, and produced 48 of the most incredible rolls we have ever eaten. (They were still good sized, by my estimation.) I agree with the earlier review about using a pizza cutter for portioning the rolls. It gave each roll a smooth appearance, and no sticky fingers for us!
We froze half of the rolls unbaked, as well as the remainder of what we hadn't eaten with dinner that night. My husband and I thawed and reheated a few for our post-Christmas lunch today. It's only been two weeks since they were first baked, and they are still perfect!

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I followed your recipe exactly and the result was some fantastic rolls! They took a little longer in my oven. The flavor was perfect and the texture was perfect - soft and light. Everyone loved them, and I will make them often. Thanks for sharing a great recipe.

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I have NEVER made homemade rolls before and these turned out AMAZING! I used my Kitchen Aid mixer and it couldn't have been easier. The only changes I made was I divided the dough into 24 rolls, rolled them gently in my hand to shape them into balls and placed them into 2) 9x13 baking pans. I then brushed them with butter instead of drizzling. Thank you so much for your excellent directions and sharing you fabulous recipe with us. It's a definite keeper! :)

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Third time I've made these and everyone just loves, loves, loves them! I took another users advice and used an egg wash second and third time I made them and it adds a much nicer color. No need for the extra butter. However, the best trick for placing the "plops" in the pan is to keep you hands moist with butter--so much help.

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Screaming good!! I made three yeast recipes in the last 3 days trying to find the right roll that I wanted (in my head). Never worked with yeast.....brave, I know but these were exactly what I wanted. First batch, seemed kind of not done on the bottom...doughy.....which I know after working this recipe and this issue will go away. ...Second batch.....right on!!! Sending some over to my next door neighbor who is a culinary wiz. I am so proud of myself. Something needs to be said about all the great reviews, suggestions and comments. What a great recipe....Happy Thanksgiving, 2011!!!

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These came out great. I used and egg wash instead of butter as Chef Lil Red suggested and should have left them in the oven for just a couple minutes longer after covering with foil. The flavor and texture of these little guys are just perfect. Thanks for posting the recipe. I'll be making these again.

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Delicious - accidentally only used 1/4 c. sugar, but it was still delicious & lightly sweet. Yum! After reading all the high reviews, I was a little afraid it would be a let down - and it's bread. Really yummy bread, but, you know, just bread - so don't read all the 5-star reviews and start expecting manna from heaven, ok? ok.

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I made half the recipe as a test run, looking for rolls to make for thanksgiving. Planning to make more tomorrow! Only issue was they ended up very big and filled up the tray so it was almost like one big bread. I'll spread them out a bit more next time.

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