Lets talk about these rolls…
They’re kind of amazing. Like…fill up on these and not touch your dinner good. I mean, I assume…I haven’t ever done that. Nope. Not I.
Seriously, though, these rolls are irresistible. They’re soft and light with a golden exterior and the flaky salt on top just takes them over the top. Actually, what takes them over the top is a side of honey butter…which is my husbands favorite part.
Also, can I just point out that the smell of yeasty dough is one of my favorite smells. While they were baking the whole house smelled like bread. *Drool*
If any candle companies want to make a candle with that scent I’d buy ALL of them.
Sidenote: If you want to make these for Thanksgiving, but don’t want or have time to do it on the actual day here’s a shortcut. Once you get to the step of letting them rise a second time put them, covered, in the fridge. Then the day of Thanksgiving pull them out of the fridge and let them come to room temp for an hour then let them rise for an hour. At that point they should be ready to bake!
Hope you enjoy this recipe! ❤
Homemade Dinner Rolls
Course: SidesCuisine: BreadsDifficulty: Medium16
Rolls2
hours15
minutesThese rolls are my families favorite. It’s such a simple dough recipe that creates the best rolls! They’re moist and soft…and I’m pretty sure it’s impossible to eat just one. Hope you like them!
Ingredients
1 Cup of Whole Milk (Or Buttermilk)
2 1/4 Teaspoons of Instant Yeast (Or 1 package)
1/4 Cup of Brown Sugar
1/3 Cup of Unsalted Butter
2 Eggs
1 1/4 Teaspoon of Salt
3-4 Cups of All-Purpose Flour
1 Egg + 1 Tablespoon of Water
Directions
- In a sauce pan, over medium-high heat, melt the 1/3 cup of butter. Once melted add the sugar and milk. You want to bring this to 115℉. Remove from heat.
- Using a stand mixer along with the dough hook attachment, add the instant yeast, 3 cups of flour, salt, & eggs. Mix until combined then slowly pour in the milk/butter mixture. (Your dough will be REALLY sticky at this point.) Keep kneading the dough for about 5-8 minutes.
- If at the 3 minute marker if your dough is not coming cleanly off the sides add a 1/2 cup of flour. It will still be sticky…you want it to come away from the sides, but if it’s sticking to the bottom of your bowl. That’s fine.
- Once you are done kneading the dough, grab a clean bowl and oil it so when the dough is rising it won’t stick to the bowl. Before grabbing the dough from your stand mixer bowl…oil your hands. Place the dough in the bowl. Cover with plastic wrap and let it rise for 1 hour.
- Meanwhile, grease a 9×13 baking dish. Set aside.
- When the hour is up, your dough should’ve doubled in size. Punch the dough down and dump it on your counter. Divide the dough into 16 equal rolls/balls and place in the 9×13 baking dish.
- Once again cover and let them rest for 1 hour.
- Preheat your oven to 375 degrees.
- After an hour remove the plastic wrap. In a small bowl mix together the egg and 1 tablespoon of water. Brush the top of the rolls with the egg wash. Sprinkle some flaky salt or whatever you have on hand on top.
- Then bake for 18-20 minutes or until the tops are golden brown!
- Serve immediately! (Because warm rolls are the best.)
I can’t wait to eat them!! We need to be sure Carter and I have enough Country Crock! P.S. I Love the picture especially the butter & honey together! ❤Lol