Delicious Classic Dinner Rolls
During the summer it’s the wonderful sight of fresh berries and all their color that entice me to bake even when the weather’s too hot to even think about it. When Fall and Winter get here, fresh bread coming out of my oven to go along with the hearty soups we love fills my thoughts and satisfies my senses. Is there anything more comforting on a cold winter day than the aroma of bread baking, not for me. Which leads me to these amazing rolls. They were everything you could ever want in a dinner roll… soft, tender and delicious.
After tasting these dinner rolls, I can’t image there could be any other dinner roll better than these. My son has already requested they be made again…and again. These would be absolutely perfect with any soup or dinner during the Fall and Winter. And as I sit here looking at them, I’m thinking how good they’d be made into Sliders as well. These perfectly delicious dinner rolls will be on my table when the holidays arrive. It’s doesn’t get any better than this Kids, this is lovin from the oven. Enjoy!
PIN IT FOR LATER
This recipe was found on Fleischmann’s Yeast Bread World
Delicious Classic Dinner Rolls
- 2 - 21/4 cups all purpose flour
- 1 envelpoe RapidRise yeast
- 2 Tablespoons white sugar
- 1/2 Teaspoon salt
- 1/2 cup milk
- 1/4 cup water
- 2 Tablespoons butter
- Place 3/4 cup flour, dry yeast,sugar and salt in a large bowl. Place the milk, water and butter in a small saucepan and heat to 120 degrees. It'll be very warm but not hot. Add the mixture in the pan to the flour mixture in your bowl. Beat for 2 minutes on medium speed. Scrape the bowl when necessary. Add another 1/4 cup flour to the bowl and beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead the dough on a lightly floured surface until smooth , elastic and slightly tacky about 10 minutes. Cover the dough and let rest for 10 minutes. Divide the dough into 12 pieces, shape the dough pieces into balls. Place the dough balls in an 8 or 9 inch round greased baking pan. Cover and let rise in a draft free place until doubled in size.Preheat your oven to 375 degrees. Place the pan in the oven and bake for 20 minutes or until done. Remove form the oven and brush the tops with melted butter.
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These rolls look great and I can’t wait to try them for the New Year
Regina they are absolutely wonderful! Let me know when you try them, I can’t wait to hear how it went for you!
I live just down the road in Frankfort. Came across this roll recipe (I can never make anything with yeast), and it turned out great! The recipe makes just enough and is awesome.Thanks for sharing. I’m so glad I came across your blog. Your photos are great too!
Anonymous we are practically neighbors! I’m so happy you made the rolls and loved them. My husband would sit and eat the whole pan if I let him!! Thanks for stopping by.
Using a bread hook works but dough always needs a little “human touch so do a few minutes yourself. As for using your oven to help the dough rise, add a class bowl or measuring cup with some water to keep the dough moist.
I have active dry yeast and not rapid yeast. Would that work as the recipe is written or should I let it get frothy (add warm water and sugar to it) first and then use it? I hope this made sense…
You can use it as the recipe states Anonymous or let it get frothy. I actually like adding the water and sugar and letting it get frothy, then I know that the yeast is good.
These are really good…I made them tonight to go with a ham supper…So good. I followed the recipe exactly…YUMM
Tanya THANK YOU so much for coming back to tell me you made them! We LOVE these!!
Finally a soft homemade rolls dough without EGG. Absolutely love it and I’m going to make them for the holiday dinners. Thank you so much for sharing.
Your welcome Madmamaw, let me know how it goes for you!!
Can this be made with rice milk??
Hi Sandman! Here is an article about milk substitutes, I’ve never done it but rice milk can be used instead of regular milk in baking.
Just made them they are great will be making about 5 dozen for Christmas dinner kids will luv em
G’day Your rolls look great Mary!
What type of wash did you use to get the rolls that perfect golden color?
Renee I brushed them with melted butter after they came from the oven. Delicious!
What kind of milk did you use in these recipie.Vitamin D milk or 1% or 2% ?
Bella I use vitamin D milk in all my baking.
Can you please give flour quantity in grams.It will be more helpful to get the exact quantity specially when you are baking.
Hi Bella, here’s a conversion chart from Fleischmans Yeast where I got the recipe..http://www.breadworld.com/education/Conversion-Chart
Hi – just a question, do you mean salted or unsalted butter?
Christina I always use salted butter.
Okay – thank you. Merry Christmas !