Jun.
06

Basic Dinner Rolls

I can’t be the only one who seriously loves bread.  Let’s see… by a show of hands… who’s with me here?  Oh yeah, that’s right… admit it… you love bread too!  And while we’re being honest, when you want bread you want it now… not six hours from now after a whole bunch of kneading and a few rises. That kinda waiting can rob you of the enthusiasm for breadmaking.  But what if you could make homemade rolls like these in just one hour?  One hour… from scratch… not just reheating store bought rolls but actually making these beautiful rolls from scratch in one hour.  You’d be intrigued!  You’d be enthusiastic!  And just like me… you’d do it!!!

Lately I’ve been struggling with a few recipes.  No, I won’t tell you what they are… well, not until I conquer them {wink}… but I will say one is high-rise, southern buttermilk biscuits.  Oh sure, I can make them… and they’re tasty… but they never rise sky-high for me.  So last weekend I was looking thru some biscuit recipes and came across these dinner rolls. They looked so good and so familiar – like rolls my mother used to buy in the store when I was very young.  She’d buy them, bring them home, heat them in the oven and, being unable to resist eating more than my fair share of them, I’d be nearly comatose from the carb overload!  The picture that caught me was on Tastespotting (or was it FoodGawker?) and came from Erin of the blog Erin Cooks – like a moth to a flame I was instantly drawn in.  To top it off… the name of the recipe is KitchenAid Sixty-Minute Dinner Rolls?  Sixty minutes?  Like just one hour?  Oh damn, they’d already had me at “hello” .

Basic Dinner Rolls

Adapted from KitchenAid Sixty-Minute Dinner Rolls

Yield: 24 dinner rolls (the recipe can easily be halved)

Ingredients

1/2 cup milk
1/4 cup granulated sugar
2 tsps. salt
3 tbsps. butter
7 teaspoons of dry active yeast
1 1/2 cups warm water (105°F – 115°F)
5 – 6 cups all-purpose flour

Method

In a small saucepan, stir milk, sugar, salt and butter together. Heat over low heat until butter melts and sugar dissolves. Cool until lukewarm.

Pour the warm water into the bowl of a stand mixer, add the yeast and a small pinch of sugar.  Allow the yeast to dissolve for about 5 minutes at which point you should notice it has started to “bloom” (this is a good way to see if your yeast is alive before proceeding further and possibly wasting time or ingredients if it is not).

Add the lukewarm milk mixture and 4 1/2 cups of flour to the mixing bowl, and using the dough hook attachment, mix on low speed for about 1 minute. With the mixer still going, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes, or until dough starts to clean the sides of the bowl. Knead on low speed for about 2 more minutes, or utnil dough is smooth and elastic – the dough will still be slightly sticky to the touch.

Place dough in a greased bowl, turning the dough to grease the top. Cover the bowl with a clean, dry dish towel, and let it rise in a warm place, free from draft, for about 15 minutes. Turn the dough onto a lightly floured surface, and divide dough into 24 equal pieces. Form each piece into a ball, and place in a greased muffin cup. Remove one piece from a muffin cup and using kitchen shears, pizza cutter or a knife cut in half, then in quarters, and return all four pieces to the muffin cup. Repeat this process with each of the remaining muffin cups so the result is 4 quartered pieces in each muffin cup.

Cover the muffin pan with the dish towel, and let the dough rise in a slightly warm oven (90°F) for about 15 minutes.

Increase oven temperature to 425°F.  Once oven has reached the desired temperature bake for 12 minutes, or until rolls are golden brown.

If desired, brush tops with melted butter and return to oven for 1 minute.

Remove rolls from pans immediately, and cool on wire racks.

Have a delicious day!

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20 Responses to "Basic Dinner Rolls"

  1. Elissa says:

    I absolutely love eating bread! But I don’t have too much experience making it. I saw these rolls on Erin’s blog and bookmarked them right away but didn’t have the courage to try them. Yours look just as beautiful… I think I’ll really have to make them now :)

  2. Angela says:

    When I was in high school I worked at a bakery and there is nothing like the smell of fresh-baked bread first thing in the morning. I can’t wait to try this!

  3. Leslie says:

    yep I am a fellow bread love..I have both my hands raised!

  4. Ramya Kiran says:

    I love eating soft bread. And your rolls look lovely and soft! Will be trying your recipe soon..

  5. Amanda says:

    Yes I’m with you, I’m a bread fanatic. In fact I just found a white bread that everyone in my family raves about. It makes awesome grilled cheese and I will be testing it on french toast this morning :)

    I’ve made something very similar to these rolls (on my blog) that uses quick rise, and again, under an hour! Woohoo! Everyone loves them too.

    Don’t you just love when a recipe comes together the first try and is in an instant hit?

  6. mary says:

    These dinner rolls are fantastic!

  7. [...] Basic Dinner Rolls from The Repressed Pastry [...]

  8. I love the sound of it – simple, quick and soft!

  9. Élena says:

    I notice that a lot of dinner roll recipes have a lot of sugar in them. My question now…do they taste sweet?

    • Em says:

      1/4cup of sugar against 5-6 cups of flour is not a lot and it does not make them sweet.

      Thanks for stopping by!

  10. Lovely! I’m on a quest for delicious dinner rolls. I’ll have to give this recipe a try soon!

  11. ingrid says:

    Me-me-me! I’m a bread lover and would love to be able to make bread! Yours look amazing! Love the photos. I’m gonna suck it up and get over my fear of failure with yeast and give these a try. I can do it, right!?
    ~ingrid

  12. Leigh says:

    This recipe looks great, but I’m curious–does it halve well? Or can I freeze half the rolls after they’ve risen, and then bake them later? I’m reluctant to bake so many rolls at one time, if only because it’s so easy to devour them all when they’re fresh and warm!

  13. Jennifer says:

    I LOVE this recipe! My family has been making it for nigh on 20 years. We use it every year at every possible holiday with any possible excuse! It’s a great recipe! Thanks for giving it a new twist… I can’t wait to try it on my family!

  14. Eva says:

    oooh i love bread! i can eat it by the lb! i will have to try this.

    also, my tip for getting really tall biscuits (really shirley o corriher’s) is to place the biscuits right next to each other in some sort of pan with sides. This way when they rise they can only rise up, not out.

  15. [...] The Repressed Pastry Chef » Blog Archive » Basic Dinner Rolls [...]

  16. Monica H says:

    After seeing them on Erin’s blog I made them and they were delicious. In fact we had a couple for dinner tonight with cinnamon honey butter. Mmmm!

  17. Nicole says:

    Great recipe – my 7 1/2 month old grabbed a roll out of my hand to eat it himself…his first homemade bread, by the way!

    I am a bit of a dunce, though, I’m afraid…was I supposed to take the raised rolls out of the oven while it was heating up from 90-ish to 425? The bottoms almost burnt…but I have a weird old oven, too. Thanks!

    • Em says:

      Hi Nicole,
      Yes, take them out of the oven after the 15minute “rise” and then let the oven heat up to 425 and THEN put them back in to bake.

      Thanks for stopping by!

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