I always love using my grandmother’s yeast roll recipe, and more recently, one that my aunt shared. But I do have an old standby, which I developed several years ago after I fell head over heels for a dough I once made for beignets.
The dough was dreamy, the kind that feels like a soft pillow— smooth, and not sticky— just right. I began using an adapted version for cinnamon rolls. It makes light, fluffy cinnamon rolls that my family devours. We reserve this treat for special occasions. I’m so comfortable with this dough that I thought I’d make
I’m so comfortable with this dough that I thought I’d make dinner rolls with basically the same process. It begins with a starter that is created easily with dry-active yeast, warm water, and all-purpose flour. It may sound daunting to do this extra step, but what I like about it is it makes me feel like I have a quick start to the overall process. It literally takes 10 to 15 minutes. After that, you simply cream butter and sugar, add eggs, bread flour, salt, and the starter, and you are on the way to glorious dinner rolls.
I don’t make these often, but that makes them even more special when we do have them with a meal. To serve, I like to top them with salted butter while they are still hot.
Whether you are celebrating Thanksgiving this year with a small, intimate group, or having a large gathering, everyone is sure to enjoy hot dinner rolls with the meal.
I want to extend a huge “thank you” to all our veterans. We are so grateful for you!
Enjoy food made fresh!
Dinner Rolls
2 packages dry active yeast (4½ teaspoons)
1 cup warm water
1 cup all-purpose flour
10 tablespoons butter (1¼ stick)
2/3 cup sugar
3 eggs, room temperature 3½ cups bread flour
3½ cups bread flour
1 teaspoon salt
In a large bowl, dissolve yeast in warm water. After about 10 minutes, mixture should be foamy. Add the all-purpose flour a little at a time, stirring until well combined. Set aside, covered with a damp towel until doubled in size—about 1 hour.
With an electric mixer, cream butter and sugar until very light and smooth, on medium speed. Add eggs, one at a time. Add bread flour and salt. Mix on medium-low until fully incorporated. Add the yeast mixture and continue mixing on medium-low until a ball begins to form. Switch to a dough hook and knead for about 8 minutes on medium speed, or turn dough out onto a floured surface and knead for 8 minutes by hand.
Place dough in a greased bowl, cover with a damp towel, and let rise until doubled in size, about 1½ hours. Punch the dough down then separate into 18 equal pieces. Roll each piece in to a ball. Squeeze the bottom together between your thumb and forefinger to smooth out the top. Place onto a baking sheet and let rise in a warm spot to almost double, about 1 hour.
Preheat oven to 375°F. Bake until golden brown, approximately 15 minutes. Makes 1½ dozen.
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