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Dinner Rolls (for a crowd)

November 15, 2012

These are probably the easiest rolls I’ve ever made and withThanksgiving right around the corner this recipe may just come in handy!

This great recipe from How Does She yields 48, yes you heard me right 48 good size dinner rolls and they are super easy to whip together.  They will please your family and friends and they will think you slaved all day over them!  Just be warned that once you share these, you’ll likely be asked to bring the dinner rolls to every family function for the rest of time!

The only thing i changed about the original recipe was the amount of sugar.  I found them to be a little too sweet for my liking so cut the sugar down in the recipe by about two thirds.  I also often cut the recipe in half and still use one full egg and they still come out great.  oh wait.  I also substituted some of the flour for whole wheat flour…about 3 cups worth….but you can do whatever suits your fancy ;)

Another good perk about this recipe, there is NO MIXER or NO KNEADING required.  Just mix by hand in a large bowl!

Dinner Rolls recipe from How Does She  makes 48

  • 1 1/2 cups of milk
  • 3/4 cup + 1 Tablespoon Sugar (I use 1/4 cup + 1 tbsp)
  • 1 egg
  • 1 Tablespoon salt
  • 2 Tablespoons yeast
  • 2 cups of warm water
  • about 9-10 cups of all purpose flour
  • about 1 cup of butter

Start by scalding the milk with the sugar and 1/2 cup of butter.  You can do this for 2 minutes in the microwave or use a pot on the stove.  If the butter isn’t completely melted, that’s okay, it will melt as you continue on.  Set aside.

In your largest bowl or combine the warm water with the yeast and the additional 1 tbsp of sugar.

Stir 1-2 cups of flour into the HOT milk mixture to cool it down a bit.  Once you know it’s not super hot stir in the egg and the salt.

Add the milk/flour mixture to the water yeast mixture and stir it all together with a wooden spoon.  Add the remaining flour and mix until all the flour has been moistened.  The dough will be fairly sticky.

Cover with a dish towel or plastic wrap and set aside to rise for 1 hour or until doubled in bulk.

Line 2 sheet pans with parchment paper (or grease them up very well)

Gently deflate the dough and remove from the bowl onto a lightly floured work area.

Divide dough into 4 sections

Roll or pat each section into a circle, about the size of a dinner plate.

Smear each circle of dough with softened butter (about a tbsp)

Using a bench scraper or a pizza wheel, divide the dough into 4 wedges

Divide each wedge into 3 section.

Roll from the widest section

place fairly close together on baking sheet with the little tip tucked underneath. (24 to a pan)

(If you are anything like me, you’d prefer photos over a description of this…check out How Does She, it comes with photos and this will all make much better sense)

Let rise for 1 hour

Preheat oven to 350 degrees and bake risen rolls for 15-20 minutes or until a lovely gold brown.

Once removed from the oven, run a stick of butter over the tops of the rolls to give them a nice shiny (yummy) finish.

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One Comment leave one →
  1. April 21, 2013 11:26 am

    Since I Am Allergic To SOY In Every Way,We Barely Purchase Rolls. This IS A Godsend To Have On Hand. Any Extras That Will Not Be Frozen Un~Baked Or Baked Will Be Gifted To Family.Thank You,Truly!

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