Perfectly Easy Dinner Rolls

Submitted by Sharlene~W

"This batch of dinner rolls can be made up to 4 days ahead--perfect for those big dinners where you want to do as much as possible the day before."

 

• Ready In: 2hrs 15mins
• Ingredients: 8
• Serves: 24

ingredients

• 1 cup warm water (105 F to 115 F)
• 2 (1/4 ounce) packages active dry yeast (4 1/2 teaspoons)
• 1⁄2 cup butter, melted
• 1⁄2 cup sugar
• 3 eggs
• 1 teaspoon salt
• 4 - 4 1⁄2 cups all-purpose flour
• additional melted butter (optional)

directions

1. Combine the warm water and yeast in a large bowl.
2. Let the mixture stand until yeast is foamy, about 5 minutes.
3. Stir in butter, sugar, eggs and salt.
4. Beat in flour, 1 cup at a time, until dough is too stiff to mix with a spoon (some flour may not be needed). At this point, use dough hook or knead on floured surface for 10 minutes until dough is smooth.
5. Place in a greased bowl and cover. Let rise until doubled, or at this point it can be refrigerated for up to 4 days.
6. Grease one 16.5x12-inch or two 12x9-inch baking pans.
7. Turn the chilled dough out onto a lightly floured board.
8. Divide dough into 24 equal-size pieces (about 50 grams each).
9. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan.
10. Cover and let dough balls rise until double in volume, about 1 hour. (Remember if you are using dough that has been refrigerated and is cold this step will take longer).
11. Preheat oven to 375°F Bake until rolls are golden brown, 15-20 minutes.
12. Brush warm rolls with melted butter, if desired.
13. Break rolls apart to serve.

Reviews

[PaulaG]

These are easy, rich and delicious. I mixed up the dough and refrigerated it for 2 days before shaping into rolls and baking. The directions are right on target and the rolls were a big hit at Thanksgiving dinner. They are also wonderful wrapped in foil and reheated.

 

[hayleighsmom]

okay don't leave out the sugar!!!!:) still editable but it taste like cornbread rolls, that is the best way I can explain it.. I still liked this recipe a lot..

 

[CheyenneAnn]

This recipe produces soft, light, rich dinner rolls. The only deviation I have made is on occasion I have substituted room-temperature sour dough culture for the water. It may need a tad more flour or water depending on the atmospheric gods. My family loves these rolls. I have made larger rolls (75 grams) for sandwiches. My husband loves sandwiches with these rolls.

 

[college_cook18]

My bread making skills are pretty limited to dense loaves, never light and fluffy like the rolls here. These came out fantastic. I followed the instructions and didn't make any changes except that I added a half a tsp of sugar to the yeast and let it sit for 10 minutes instead of 5. They reheat well and will make an excellent addition to thanksgiving this year.

 

[2CsMom]

I don't know what happened, but I baked them at 375 for 15 minutes and they were black on the bottom. Tasted the top halves to see if I should try it again, but wasn't impressed by the flavor (or lack thereof).