Yummy Dinner Rolls

READY IN: 3hrs 25mins
USCCAP
Recipe by HeatherFeather

Adapted from Taste of Home, from one of the My Mom's Most Memorable Meal articles. I made these for Thanksgiving and they were very good - light, fluffy, and they make a large amount. After cooking, brush with a little extra melted butter while still warm to give them shiny tops, if desired. Plan ahead as these have 2 rises and you will also need two 9x13" pans.

Top Review by sweetjr

Oops. I forgot to add the eggs. That explains why I only needed 5 cups of flour. And yet the rolls looked perfect and still tasted amazing. I will certainly make this recipe again.

Ingredients Nutrition

Directions

  1. Combine yeast with water and 1 tsp sugar, set aside for 5-10 minutes or until frothy (if yeast doesn't froth, then it is dead- either you need fresh yeast or your water was too hot and killed the yeast).
  2. Add warm milk (again- warm, but not too hot or yeast will die), melted cooled butter,remaining 1/3 cup sugar, eggs, and just 3 cups of the flour.
  3. Beat mixture until smooth- either with a dough hook in an electric mixer or using a spoon.
  4. Next, this time using a spoon even if you have a mixer, stir in enough flour to form a soft dough ball (depending upon the hunidity of the day, you will need more or less flour).
  5. Turn dough onto a floured board and knead until smooth and elastic, about 10 minutes, additional additional flour if needed to keep from sticking.
  6. Place ina a lightly greased large bowl and then flip the dough over to coat top; cover with plastic wrap that has been greased (I use nonstick spray) and let rise in a warm place until doubled- about 1 hour.
  7. Punch dough down, then place ona lightly floured board and divide inhalf.
  8. Now divide each half into 12 pieces, shaping each piece into a ball.
  9. Place 12 dough balls each into two 9x13" greased baking pans.
  10. Cover as before and let rise until doubled, 30 minutes to an hour.
  11. Bake in a preheated 375°F oven for 20-25 minutes or untilgolden brown.
  12. Best served warm.

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