My friend Rebecca Lindamood from Foodie with Family wrote a book a year or two ago. It is full of delicious bread recipes. The title makes me love her more than I already did, if that’s possible. “Ready, Set, Dough!” is full of so many amazing recipes you will have trouble picking just one. This recipe for dinner rolls came out of the first section of her book that are all breads made in about an hour. They are perfect for the holiday season and after my husband had one bite he declared them the new go to in our house. And then my kids vacuumed up the rest.
All Purpose Flour: Read below on my tips for measuring flour correctly.Instant Yeast: Read below on the difference between this and dry yeast. You will want to be sure to use the correct one in this recipe.Sugar: The small amount of sugar in this recipe gives the rolls a hint of sweetness without making them sweet and helps the yeast grow.Salt: I use kosher salt in this recipe. If you want to use table salt, I would recommend starting with about half the amount the first time you make this.Unsalted Butter: If you use salted, you will want to trim the amount of salt in this recipe as well.
You can read more about the differences between the two here. For this recipe you want to use instant yeast. This recipe will work with active dry yeast, but you will find that it creates a more dense dinner roll. You will enjoy this recipe much more if you use instant yeast. Start by combining flour, dry yeast, sugar, salt, and warm water in a bowl. Just like in my pizza dough recipe, the key is to make sure the water is hot enough to activate the yeast but not so hot that it kills it. I loved using a thermometer when I started baking. You can see it linked above. Use a stiff wooden spoon to stir it until a shaggy dough forms. It should look like this. It should look like this. Divide the dough into 20 equal pieces. (Do your best, they will taste great even if not perfectly equal.) To form the pieces into balls, gently tuck the edges of the piece underneath, working your way around until it forms a nice smooth ball. Place the 20 dough balls into four rows of five, evenly spaced in a greased 9 by 13 inch pan. The pan you see here is my very favorite for baking. After 35 minutes, remove the rolls, brush with 1/4 cup melted butter. Let cool for 10 minutes and enjoy. That said, you can store these rolls for up to three days in an airtight container. They taste best in the first 24 hours, but my kids were still devouring them 3 days later. I have a few slider recipes that would be great for this.
Breakfast SlidersItalian Pesto SlidersPhilly Cheesesteak SlidersBacon Ranch Turkey Sliders
If you make this dinner rolls recipe for your holidays, leave me a comment and let me know! I love knowing that my recipes are part of your holiday traditions.
