BEST SOFT DINNER ROLLS RECIPES

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BEST DINNER ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Best Dinner Rolls Recipe: How to Make It - Taste of Home image

These are the best dinner rolls around. If you can't decide which enticing topping to choose, just use them all.—Christina Pittman, Parkville, Missouri

Provided by Taste of Home

Total Time 45 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield 2 dozen.

Number Of Ingredients 23

1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1-1/4 teaspoons salt
4-1/2 to 5 cups all-purpose flour
1 cup 2% milk
1/2 cup water
2 tablespoons butter
2 large eggs, room temperature
1 large egg, lightly beaten
FOR EVERYTHING DINNER ROLLS:
1 teaspoon kosher salt
1 teaspoon dried minced garlic
1 teaspoon dried minced onion
1 teaspoon poppy seeds
1 teaspoon sesame seeds
FOR PARMESAN-GARLIC DINNER ROLLS:
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried minced garlic
FOR ALMOND-HERB DINNER ROLLS:
2 tablespoons chopped sliced almonds
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

  • In a large bowl, mix sugar, yeast, salt and 2 cups flour. In a small saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Add 2 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 24 balls. Place in 2 greased 13x9-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Brush rolls with lightly beaten egg. Sprinkle with toppings for rolls of your choice. Bake until golden brown, 10-15 minutes. Remove from pans to wire racks; serve warm.

Nutrition Facts : Calories 118 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 143mg sodium, CarbohydrateContent 21g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

BEST NO-KNEAD DINNER ROLLS - HOW TO MAKE SOFT DINNER ROLLS



Best No-Knead Dinner Rolls - How to Make Soft Dinner Rolls image

If you've never made homemade dinner rolls before, Thanksgiving is the perfect time to do so! Try Ree Drummond's soft, no-knead dinner roll recipe this year.

Provided by Ree Drummond

Categories     Thanksgiving    baking    main dish    side dish

Total Time 4 hours 20 minutes

Prep Time 4 hours

Cook Time 20 minutes

Yield 24 servings

Number Of Ingredients 8

4 c.

milk

1 c.

sugar

1 c.

vegetable oil

9 c.

flour

2

packages (4 1/2 tsp.) active dry yeast

1 tsp.

(heaping) baking powder

1 tsp.

(scant) baking soda

2 tbsp.

salt

Steps:

  • Pour 4 cups of milk into a stock pot or Dutch oven. Add one cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and “scald” the mixture (bring it to just before a boil.) Cool to lukewarm (between 90 and 110 degrees).  Before the mixture boils, turn off the heat. NOW. Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. I don’t usually use a thermometer, but if you’d like to, a good temperature is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it’s hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm. When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2 teaspoons) of active dry yeast. After the yeast and flour are nicely incorporated, add another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have almost doubled in size. If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it had risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined. Butter 1 or 2 muffin pans. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours. Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.

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