Thursday, November 7, 2013

Soft Buttery Dinner Rolls

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I love bread!  There, I'm out of the closet!  Actually I really think I'm a carboholic, shhhhh.

I even love making homemade bread.  The whole process is amazing and the way the house smells while is rising and baking, oh my!

I have lots of bread recipes pinned to my Pinterest boards, don't you?

I even have a recipe for Parker House Rolls that I've made for a few years now that came from Alex Guarnaschelli from Food Network and they are amazing.

But these, sigh, these rolls that I slightly adapted from Cooking Classy have been calling my name since I pinned them a while back.

I don't know WHY more people don't make homemade bread or rolls, it's actually very easy and just takes a little time planning to do.

These were so delicious and even better the second day when I added some butter and garlic and reheated them in the oven for a few minutes.  Mmmm mmmm.

Give bread making a try and let me know what you think.

Here's what you need:

1/3 cup warm water, 110-115 degrees, this can be tested with an instant meat thermometer
2-1/2 tsp. dry active yeast
1/3 cup + 1 tsp. sugar
1-1/3 cups whole milk warmed to 110 degrees
1 cup butter, at room temperature, divided
1 large egg, at room temperature
1-1/2 tsp. salt
5 cups all purpose flour, unbleached

In a measuring cup measure the warm water and add the yeast and 1 tsp. sugar.  Stir and set aside to bloom the yeast (this is the process where the yeast gets all foamy) for 5-10 minutes.
Pour the foamy yeast mixture (scraping out the cup) into the bowl of a stand mixer and add the sugar, warm milk, 5 Tbs. of butter, and the egg.  Mix until combined, instead of starting with one attachment and changing when the flour is added I just hand whisked this mixture then added the dough hook.
Add in 2 cups of the flour and mix until combined.  Add another 2-1/2 cups flour and the salt and mix until dough is smooth and elastic, adding up to 1/2 cup more flour (5 cups total) if needed.  Mix the dough for 5 minutes.  Dough will be slightly sticky but will easily come out of the work bowl.
Transfer dough to a lightly oiled large bowl and turn the dough to completely cover with oil.
Cover with plastic wrap and a dry hand towel and place in a draft free warm spot to rise until doubled in size, about 1-1/2 - 2 hours.
Punch down the dough to let out all the air and divide in half.
Take each half and roll out on a lightly floured piece of parchment into a 13-14 inch circle, and yes, I actually measure them, lol.
Spread each circle evenly with 3 Tbs. of softened butter.  Then cut each circle into 4 even pieces and each piece into 3 triangles.
Roll each triangle up starting with the wide (outside) edge rolling to the point.
Transfer rolls to a well buttered 10 x 15 or 12 x 17 inch baking sheet making sure to tuck the tip of each roll under. 
Cover lightly with plastic wrap and place in a draft free warm area to rise until doubled in size, about 1-1/2 - 2 hours.
Preheat oven to 375 degrees.  Remove plastic wrap and bake rolls for 15 - 19 minutes or until golden brown.

Remove from oven and brush with remaining butter and serve warm.
Mmmm mmmm.  The house smells SOOOO good when fresh bread is baking in the oven.


Serves - 24 rolls

Here's the handy printable - Soft Buttery Dinner Rolls

11/17/13  *Note - I found that these rolls were lighter when allowed to raise for 2 hours the second time.


  1. hi michelle. i just wanted to let you know i made these today. i have severe food allergies so i couldnt try them BUT my taste testers said these were the best! youre explanations and pics were very helpful too. ill be making these for thanksgiving instead of the usual canned stuff my step dad normally buys. :) thank you for an other awesome recipe!

    1. Shelly,
      Thanks so much for the sweet comment and for letting me know that you tried these rolls and they were a success!

      Have a great week,


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