I am not a baker! No matter how many times I write that, I find I am writing it on a baking post. Maybe I should call myself a reluctant baker then.
When I look at what I do end up baking, I have a massive hole in my repertoire – dinner rolls. I’ve made cookies, cheesecake, pretzels and bread, but never basic dinner rolls. So when I had several couples over for dinner the other night, I wanted to rectify it.
These rolls were very light and fluffy.
All the standard ingredients. I was surprised that there would be sugar in it.
Yeast sitting in the milk.
I had to add a bit more flour when I started to work the dough.
Taking one of the three naps.
All puffed up and ready for a punch down!
Not perfect little balls. And definately not touching.
By the end of the cooking they were.
Angie’s Perfect Dinner Rolls
Prep Time: 25 min | Cook Time: 10 min | Makes: 36
Ingredients:
- 2 1/2 cups warm milk
- 4 teaspoons active dry yeast
- 1/2 cup sugar
- 2 eggs
- 1/2 cup butter, softened
- 2 teaspoons salt
- 7 cups all-purpose flour, or as needed
- 1/2 cup butter, melted
Directions:
1. Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour.
2. Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times.
3. Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size.
4. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking dish.
5. Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm.
Nutritional Info:
NutritionAmount Per Serving (36 total) Calories 158 cal 8% Fat 6 g 9% Carbs 22.3 g 7% Protein 3.6 g 7% Cholesterol 27 mg 9% Sodium 177 mg 7% See More Based on a 2,000 calorie diet
Source: http://m.allrecipes.com/recipe/152690/angies-perfect-dinner-rolls
Rantings of an Amateur Chef 
Homemade dinner rolls are such a treat! I made them once for a dinner party, and a friend of mine had never had one before. So sad.
Thanks for checking out my blog! I came to see what you were about, and my decision to follow you was cemented when I saw the Buckeyes post–I am a fellow Ohioan at heart! I didn’t attend OSU, but I cheered from a few miles north at OWU.
LikeLike
My husband usually does the baking in our home. But, the other day, I made my first biscuits . . . and they were good! I’d love to give these rolls a try next.
LikeLike
These look so yummy! Now that you mention it, I realized I’ve never made dinner rolls. This is a great recipe for Thanksgiving.
LikeLike
Thanks for the follow Chef. You have some yummy recipes here…will surely try some and share it with my followers back in Kerala, India.
LikeLike
Baking absolutely terrifies me. Congrats on making them look gorgeous!
LikeLike
Reblogged this on Living like an Erythrocyte and commented:
I love bread.
LikeLike
Baker or not this recipe looks fabulous! Try it with some butter an Spicy Green Tomato Jam!
LikeLike
Looks good! I’m sure they taste as good as they look.
LikeLike
Yeast rolls! I reluctantly made these for the the first time this summer. I love how you call the rests “naps.” Awesome. Keep baking – you’re awesome! You may need to drop the “reluctant” from your name.
LikeLike
My daughter, as part of her homeschooling, (and because she loves it) bakes fresh bread every week. I can’t wait to show her this recipe!
LikeLike
Reblogged this on bribedwithchocolate and commented:
Reyes these today… Amazing thank you amateurchief for the recipe
LikeLike
Reblogged this on bribedwithchocolate and commented:
Tried these today they r amazing thank you amateurchief for the recipe
LikeLike
I started out as a baker and moved on to cooking. Weirdly enough, I’ve never made standard dinner rolls myself. I’ve made biscuits (which the dough can be used as a quick pizza crust, actually) and my grandmother’s rolls that have yesterday’s mashed potatoes in them, but never just plain rolls. I’ll have to try this recipe out!
And, I’m always surprised what has sugar in it!
LikeLike
After the dough has risen in the mixing bowl, it has to be punched down. Despite the harsh sounding name of this step, you must be gentle to your dough. Punching down removes some of the gas bubbles formed by the yeast during rising and produces a finer grain. It also redistributes the yeast cells, sugar and moisture so they can ferment and rise the dough during the proofing stage. When the dough has doubled in size (and has passed the ” ripe test “) push your fist quickly, but gently into the center of the dough. Then pull edges of the dough to the center. Take dough out of bowl, if used one during rising, and place on lightly floured board. Pat dough gently. Turn over and shape your dough into a ball. Kneading the dough two or three times will help release additional air bubbles.
LikeLike
These look like amazing Parker House rolls! Will keep in mind for Thanksgiving.
LikeLike
These dinner rolls really do look amazing. So light and fluffy!
LikeLike