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12.14.2011

World's Best Dinner Rolls


   I know the title is pretty bold, but it could not be any more true. These were the softest, most delicious rolls I've ever had the pleasure of eating. There are so many reasons why I love them, and not just because they taste so good. They were SUPER EASY to make. No kneading required! I also love how you dont have to 'shape' them before they bake. You only need to roll them in balls and then place them in a 9x13 glass pan. As they bake they puff up into these beautiful, uniform mounds of deliciousness. These are now going to be my 'go-to' dinner rolls, and I am pretty confident they will be yours too!


World's Best Dinner Rolls
Recipe from: Our Best Bites

2 cups Whole Milk (you could also use 2%, but whole is best)
1/2 cup + 1 Tablespoon Sugar, divided
1/3 cup (5 1/3 Tablespoons) Butter
2 teaspoons Kosher Salt
2 packages Active Dry Yeast (or 4 1/2 teaspoons)
2/3 cup Warm Water (105-115 degrees)
8 cups All-Purpose Flour
3 Eggs, beaten


DIRECTIONS:   Combine milk, 1/2 cup sugar, butter and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat and allow to cool until lukewarm. (This step is important because if the mixture is too hot, it will kill the yeast.)

While the milk mixture is cooling, dissolve the yeast and 1 tablespoon of sugar in the warm water. Let stand about 10 minutes. (after the 10 minutes, the yeast should be very bubbly and foamy)

In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl. Add yeast mixture and beat on high for 3 minutes. Add in beaten eggs. Then stir in remaining 5 cups of flour to make a soft dough. *NOTE- The dough will be very soft and coming away from the sides of the bowl, but it will still be sticky. Dont worry about this. It will firm up a little during the rising process) 

Place the bowl in a warm place and cover with a clean kitchen towel. Allow to rise for 1 hour.

Punch down dough, and turn dough onto a lightly floured clean surface. Divide in half. Spray 2 9x13 glass pans with cooking spray.

Roll first portion of dough into a rectangle and then cut into 12 equal-sized pieces. Roll each piece into a ball and then place in prepared pans. Repeat with remaining dough in the second pan. Cover pans with clean kitchen towels, and let rise 30-45 minutes.

Preheat oven to 375 degrees. Bake for 15-18 minutes or until golden-brown.

When done baking, remove rolls from oven and then rub a stick of cold butter all over the tops!



32 comments:

Marina {Yummy Mummy) said...

I don't know why I don't ever make dinner rolls. My hubby would be SO happy if I made these. Thanks for the inspiration!

Wanna Be A Country Cleaver said...

I've never tried to make my own dinner rolls - yeast intimidates me - it just never plays nice. But these look totally doable!

Dorothy @ Crazy for Crust said...

I love these rolls. They are the best ones I've ever eaten! I usually end up eating the whole pan myself. :)

Cassie/Bake Your Day said...

These look totally heavenly! I love your header too...so festive!

Jennifurla said...

I have one thing to say

Pass the butter

Mandy said...

Yum yum yum!

Michele Gerhard said...

These look fabulous... I can almost smell the aroma from here! I agree with the comment about eating the whole pan... and pass the butter! You have great commenters :) It's been a long time since I baked dinner rolls, but these are very tempting indeed. Thanks!

claire said...

I NEED ONE... plus a side of butter! :)

Lark (SparkyLarky)@ Lark's Country Heart said...

Every type of Roll is the perfect one for me! Lol

kitchen flavours said...

The rolls looks so soft and wonderful! No kneading is just what I like! Thanks for sharing!
Have a lovely day!

Angie's Recipes said...

Those dinner rolls look super soft!

yummychunklet said...

I can't argue with any roll recipe that's a "world's best"! Can't wait to try it!

Macaroni and Cheesecake said...

These look delicious! And I love your fun festive header!:) New fan of yours on facebook as well!:)

Lizzy said...

Mmmmm...my family would love these babies! Beautiful puffballs of dough :)

Aarthi said...

this is definetly awesome dinner rolls

scratch-made wife said...

I love, love, love making rolls. They always taste so good, and I'm always impressed with myself when I make rolls. They look like store-bought, but they're better. How could you not be impressed with yourself when you do that?!

Rosa's Yummy Yums said...

Those rolls look amazing and so soft!

Cheers,

Rosa

bonnieshee said...

Made these to go with Christmas dinner, and used bread flour instead of all-purpose. Perfectly soft and delicious!

Not Supermom said...

I make these all.the.time.

If you add two tablespoons of brown sugar, you'll rival the Kings Hawaiian rolls...

Anonymous said...

Can you make the dough ahead of time? Can I prepare the dough today and bake them tomorrow?

Tonda Turner said...

I couldn't wait to make these for Easter dinner. They were really easy but two things.... First I made them WAY too big, my fault, but just baked them a bit longer and no worries. But #2, they just needed a bit more flavor, in my opinion. Could I add more salt? Thanks for any input. :)

Thanks,
Tonda

Holly said...

@Tonda,

I'm sure you could add a little bit more salt and be fine. Or, as one commenter suggested try adding some brown sugar?

I personally ADORE these, and wouldnt change a thing! :)

Williams2 said...

Used to make these when my kids were little - I'd double the recipe, and with second batch, roll out dough, sprinkle with lots of cinnamon, brown sugar, raisins and pecans then jelly roll and cut then place on buttered pan face up then press down, let rise an make cinnamon rolls. Frost w/ butter cream frosting and ymmm, - also after I let rise would freeze and bake next morning for breakfast - what a smell to wake up to: Love in the kitchen

Athena said...

I love these rolls! They're. Soo good! The only thing I did differently was add 1 cup of sugar with the milk, butter & sea salt instead of of a half cup! Thanks!

CharityF said...

I used half of this recipe to make cinnamon rolls. They were fabulous and so easy. So glad to find this recipe!

CharityF said...

I used half of this recipe to make cinnamon rolls. They were fabulous and so easy. So glad to find this recipe!

Kari Lindsay said...

You know you love bread, when you plan your whole dinner around it. I know I'm making these rolls for dinner anyway.

The Daily Smash said...

Do you think that I can half this recipe so that I only make 1 9x13 pan of rolls? Would it all still come out the same. I am wanting to make these tonight.

Holly said...

The Daily Smash,

So sorry I just saw your comment. Yes I have halved this recipe before and they still turn out great :)

Missy said...

This was my Easter Day big time flop! I have no idea what went wrong. My dough rose for 2 hours instead of the 1 called for....because that's how long it took to rise in a warm oven. They rose pretty quickly the second time. Then the disaster begins. I could never get the inside to cook. I ended up cooking it even an extra 30 minutes, putting foil on top to keep the tops from burning. The end of the story....someone else ended up bringing some delicious homemade rolls and I fed mine to the chickens.

Holly said...

Missy, I'm not sure why that happened. I'm sorry! I have literally made these rolls 20 times and I've never had that issue. I made them again on Easter and as always they were made exactly the way I describe in instructions and turned out amazing! I wonder if it had something to do with the yeast you used. Too old? Or water was too hot?

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