Food & Swine

Old Fashioned Dinner Rolls

Dinner Rolls

Do you need a Thanksgiving dinner roll recipe?  Here’s the best dinner roll recipe I’ve ever made, and it is all yours!  This recipe (or some form of) is responsible for over 20% of the blue ribbons in my ribbon box. A classic yeast roll is my ultimate comfort food.

I’m heading out to do some evening chores, because no one eats until the pigs do.  PS: Is anyone going to enjoy some ham with their turkey on Thanksgiving?  We sure will!

XOXO
White Dinner Rolls1

Shaped, unrisen rolls.  Leave space between them so they have room to rise.
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After their rise (they were covered with plastic wrap during the rise.)
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After baking… brushed with melted butter and ready to eat!  (See the large pan, how the rolls are elevated?  There is a cooling rack underneath so the rolls have room to cool, otherwise they will get soggy bottoms… and who wants that?)
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Old Fashioned Dinner Rolls

Ingredients:

4.5 tsp active dry or instant yeast (2 packets)

1/4 C warm water 115 degrees

1 tsp honey

1 C mashed potatoes (leftovers or prepared instant potato flakes)

1/3 C granulated sugar

3 eggs, lightly beaten.

2  tsp salt

4 TBSP unsalted butter, softened

2 C buttermilk (warmed in microwave 40 seconds)

7-8 C King Arthur All Purpose Flour

melted butter for brushing on baked rolls

Directions

  1. Proof yeast in ¼ C warm water with honey, until creamy. Combine all of the dough ingredients in stand mixer (fitted with a dough hook) or in a mixing bowl and combine until a smooth dough forms. Knead in mixer or by hand 8 minutes until smooth and elastic.
  2. Place the dough in a greased bowl and cover with greased plastic wrap and set in warm, draft free area to rise to double in bulk (60 minutes).
  3. Gently deflate the dough (punch down), and transfer it to a lightly greased work surface.  Let rest 5 minutes.
  4. Roll dough into balls (a little larger than a golf ball) with your palm on top of dough against clean work surface in a circular motion. Repeat with all of the dough.
  5. Lightly butter two 9×13 pans. Add the rolls to the pans, 1-2 inches apart.  They need room to rise.  (You may need extra pans, depending on the size of the dough balls you use.
  6. Cover the pans, rise until doubled. (60-90 minutes)
  7. Remove plastic and bake in oven for 22 to 25 minutes, until golden and 190 degrees internal temperature, or sound hollow when tapped. (Test with Thermapen instant read thermometer.)
  8. Remove the rolls from the oven, and brush with melted butter. After a couple of minutes, turn rolls out of the pan onto a cooling rack.

Yield: 3 dozen rolls. (More or less depending on the size.)

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6 Comments

  • Reply Heidie Makes November 26, 2014 at 6:05 am

    These look so perfect! 🙂

    • Reply Cristen December 4, 2014 at 10:05 pm

      Thank you Heidie! They are my most practiced recipe!

  • Reply Sara Broers (@SocialSaraB) November 27, 2014 at 9:20 pm

    As always, another winning recipe!

    • Reply Cristen December 1, 2014 at 2:40 am

      Thank you Sara! 🙂 Sometime I hope to share these rolls with you!

  • Reply katieonthebanksofsquawcreek November 30, 2014 at 6:52 pm

    Wait a minute…there are mashed potatoes in your dinner rolls? I’ve never made rolls before…is this a standard thing?

    • Reply Cristen December 1, 2014 at 2:39 am

      Yes ma’am! This is fairly common in older recipes. It is the key to amazing cinnamon rolls. The potato starch disrupts some of the gluten development (gluten: makes bread chewy), lending to a more tender product. If you’ve never made rolls before, this is a great recipe to try. Plus, you can always email or call me and I can walk you through anything you have questions on. 🙂

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