There’s nothing like sinking your teeth into a soft, buttery roll.  Especially when it’s warm from the oven.  I know it seems easier to thaw some frozen dough and pop ’em in a dish and thaw and bake, but in just as much time, you can easily make your own.

You can make these beauties into a cloverleaf shape or into a classic dinner roll perfect for a thick slathering of butter and even a gorgeous drizzle of honey.  I have been adding a beautiful blend of garlic, flaky salt, and Parmesan cheese as a flavorful finish lately and it has been winning the dinner game!  These also make the ideal little vehicles for ham and cheese sammies or leftover turkey after Feast Day!

Here’s how to make them!

In 2 cups of warm water (just on the verge of hot), gently stir in 4 1/2 tsp. instant yeast.  Let that sit for 5-10 minutes until it turns foamy.

In your mixer bowl, add the following:

• 1/2 c. sugar
• 2 tsp. salt
• 1 egg
• 3 c. flour
• 1/4 c. melted butter

Let the mixer do its work and pull the ingredients together.

Add in the foamy yeast mixture. If you have it, switch to your dough hook. Then add in about 3 1/2 c. more of flour and let it turn into a smooth and barely sticky dough.  It should feel sticky to the touch, but be able to form a ball.

Coat the ball with softened butter and put it in a large bowl covered with a clean kitchen towel in a warm place to let it rise until doubled — at least an hour.

Or you can put the dough in the fridge, covered with plastic wrap overnight and continue the next day from this point.

Butter two 9x 13″ pans.  Squish the poofy ball o’ dough down and begin to form the rolls by breaking off chunks and forming them into balls.  I grab about 1/4 c. worth of dough and knead it a bit and then tuck the ends under to the bottom and make sure the top is smooth.  Set the bowls o’ dough in the buttered dish leaving some space between each since they will rise one more time and need more space.

To make the clover-leaf shape as seen in my photos, divide each regular 1/4 c. sized portion into three equal pieces.  Set all three little dough-balls into buttered muffin pan cups.

Set the dishes full of rolls in a warm place covered with clean kitchen towels and let them rise one more time until doubled in size.  About a half an hour.

While the dough is rising, if desired, melt 2 T of butter and to it add 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. flaky sea salt,  1/4 tsp. Italian seasoning, and 1/8 c. fresh grated Parmesan cheese.  Set aside.

Bake in a preheated 400 degree oven for about 12-15 minutes.  Watch them closely and take them out when they are just barely golden on the top.  Cool in pan for 10 minutes or so and then remove to a cooling rack to finish cooling.  While still warm, use a pastry brush to brush the seasoned, cheesy, salty butter over the tops of the warm rolls.

Now, for the love of all things good, get a bite of warm, fresh bread made by you and enjoy one of life’s simple, but most beautiful pleasures.

Buttery Dinner Rolls

 

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Prep time

2 hours

Cook time

12 mins

Total time

2 hours 12 mins

 

Perfect, soft white dinner rolls made almost as quickly as the pre-made variety, but full of homemade goodness.

Alison: That Which Nourishes

Serves: 2 dozen rolls

Grocery List

• 2 c. water
• 4½ tsp. yeast
• ½ c. sugar
• 2 tsp. salt
• 1 egg
• 6½ c. flour
• ¼ c. butter
• Optional ingredients:
• additional 2 T butter
• ¼ tsp. garlic powder
• ¼ tsp. onion powder
• ¼ tsp. flaky sea salt
• ¼ tsp. Italian seasoning
• ⅛ c. freshly grated parmesan cheese

Here's how...

1. In 2 cups of warm water, gently stir in yeast. Let sit for 5-10 minutes until foamy.
2. In mixer bowl, add the sugar, salt, egg, melted butter, and 3 cups of the flour.
3. Let the mixer pull the ingredients together.
4. Add in the yeast mixture, switching to dough hook. Add in the remaining flour and let it turn into a smooth and barely sticky dough. It should feel sticky to the touch, but be able to form a ball.
5. Coat the ball with softened butter and put it in a large bowl covered with a clean kitchen towel in a warm place to let it rise until doubled -- at least an hour. Or you can put the dough in the fridge, covered with plastic wrap overnight and continue the next day from this point.
6. Butter two 9 x 13" pans. Squish the dough down and begin to form the rolls by breaking off chunks and forming them into balls, about ¼ c. worth of dough at a time, and knead it a bit and then tuck the ends under to the bottom and make sure the top is smooth. Set the bowls of dough in the buttered dish leaving some space between each.
7. To make the clover-leaf shape, divide each regular ¼ c. sized portion into three equal pieces. Set all three little dough-balls into buttered muffin pan cups.
8. Set the dishes full of rolls in a warm place covered with clean kitchen towels and let them rise one more time until doubled in size. About a half an hour.
9. Bake in a preheated 400 degree oven for 12-15 minutes or until just golden brown.

3.5.3251

Thanks to Debbie Rowe for her recipe originally posted on allrecipes.com for this amazing recipe from which I based mine.