Super Rich, Light Dinner Rolls
July 23, 2009 by Marye Audet
Filed under Breads
Back in the day before people were so health conscious the lighter a dinner roll was the better it was. I mean, there used to practically be competitions to see who could create the lightest rolls. restaurants served lighter than air rolls and customers gobbled them down.
These rolls are an OLD recipe. They are the lightest, most tender dinner rolls you ever put in your mouth, and you know I wouldn’t lie. These are somewhat sweet and very buttery. The flavor is incredible but it is the lightness that will have you addicted.
If you have never worked with yeast dough before this is a sticky dough. Resist the urge to add more flour because the more flour you add the heavier they will be. When you knead the dough it will feel almost like soft sugar cookie dough. Just loosely form balls and put them in silicone muffin cups or greased muffin tins. Serve hot with plenty of butter.
These are also pretty quick. In a warm kitchen the first rise is about an hour, the second about 20 minutes and baking time is about 20 minutes.
Maybe we should call these no excuses rolls?
I have started specifying organic white flour in my recipes and I will tell you why. It is what I use, yes, but also? I recently tried regular white flour and the results were not as good. There is a difference.
Light Dinner Rolls
- 3/4 cup whole milk
- 1/2 cup unsalted butter
- 2 eggs room temperature
- 1/2 cup sugar
- 1 tsp salt
- 2 packages active dry yeast
- 1/2 cup warm water (110F)
- 4 to 5 cups organic white flour
- Scald milk (yes you have to do this! )
- Add butter and sugar to hot milk and let cool to 110F
- Add the yeast to the warm water. Stir until dissolved
- Add 2 cups of flour to the milk mixture and beat on low speed of a mixer for one minute
- Beat in eggs and add yeast
- Stir in enough flour to make a sticky dough that leaves the sides of the bowl
- Turn out on to a lightly floured counter and knead about five minutes
- Place in a buttered bowl, butter the top, and cover with a tea towel. Let rise until doubled, about 1 hour
- Punch down and shape into balls
- Place balls in oiled muffin tins and let rise 20- 30 minutes, or until double
- Bake at 375F for 12 minutes, or until light golden brown
Makes 24
image:Marye Audet
Eggs are not listed in the ingredients yet are in the instructions.
thanks for bringing that to my attention. I fixed it.
Oh, good! Thanks! I’m eager to try these!
let me know! The dough is sticky so be ready for that..and you have to use the muffin cups.
These are what a lot of my friends call “yeast rolls” – definitely the ultimate comfort food.
yeah..I have done yeast rolls..but never any this light before, Jen.
Can you freeze this, and if so would you freeze them before or after baking? (I’m trying to get into that whole “cooking ahead” thing.) And, I’ve always been chicken about trying my hand at dinner rolls (I’m such a wimp when it comes to things I haven’t done before, it’s embarassing!) but these sound too good not to try.
Wendy- either way. if you are going to freeze before baking I would add about 1 tsp extra yeast. You can also bake them until done BUT NOT BROWN and do brown and serve. Just cool to room temp before freezing. I vote for brown and serve tho..best of both worlds.