Simple from-scratch dinner rolls that are a complement to soups or salads, any time! (For the fluffiest rolls, total time may exceed one hour...)
24 dinner rolls
1/2 cup warm water (115 degrees F)
1 1/2 tablespoons active dry yeast
1/2 tablespoon sugar
1 1/2 cups warm milk (115 degrees F)
1/2 cup oil or melted butter
2 teaspoons salt
1 tablespoon honey or molasses
1/3 cup sugar
6 1/2 cups all-purpose flour or bread flour, approximately
1. In a 2-cup measuring cup or small mixing bowl, combine the water, yeast, and 1/2 tablespoon sugar. Stir with a fork to combine, and then set aside. (Mixture will get foamy.)
2. In a 4-cup measuring cup (or medium-large mixing bowl), lightly beat the eggs. Add the warm milk, oil or butter, salt, honey or molasses, and 1/3 cup sugar. Stir to combine.
3. In a medium-large mixing bowl, combine the two wet mixtures and stir. Stir in enough flour to form a soft dough, and continue to add flour and knead until a smooth, elastic dough forms (about 10-15 minutes).
If using a bread machine: Pour both wet mixtures into bread machine, add about 4 cups of flour, and turn on the dough cycle. Add more flour as needed to make a smooth, soft dough. Scrape sides of bread machine pan with a gentle spatula if needed as it mixes. When dough is smooth and elastic, turn off bread machine. Continue with step 4.
If using a stand mixer: Pour both wet mixtures into mixer bowl. Add about 4-5 cups of the flour and allow it to mix (or knead with a dough hook) until a smooth, soft dough forms, adding more flour as needed. When dough is smooth and elastic, turn off mixer and continue with step 4.
4. Allow dough to rest for 5-10 minutes, covered. While dough is resting, grease two 11x15-inch baking sheets. Turn oven on to 200 degrees and set a timer for 2 minutes. After 2 minutes, turn off the oven. (Leave the door shut so it stays warm inside!)
5. Separate or cut dough into 24 pieces. I divide in half, then divide each half in half again. Now I have fourths, and I divide each of those in half. Now I have 8 pieces of dough, and I divide each piece into 3 pieces, resulting in 24 pieces. :)
6. Form each piece of dough into a roll. To make Kaiser (or rosette-shaped) dinner rolls like the ones in these pictures, roll each piece of dough into a rope about 8 inches long. Tie the rope into a knot, with two long "tails" remaining. Tuck one tail under and one tail over, tucking in the middle, to make the rosette shape.
For a video demo of this EASY technique, scroll down to the additional notes of this recipe! :)
7. Place rolls on greased sheets. Cover lightly with a clean towel and place sheets in the warm oven (do not turn back on!) and allow to rise until nearly doubled. This should take about 25 minutes if your oven was pre-warmed, your yeast was good, etc. It MAY take longer, though, which is why I recommend starting these rolls in plenty of time for dinner (more like two hours in advance instead of just one!).
8. When rolls are almost doubled in size, remove them from the oven. Pre-heat the oven to 375 degrees. Bake rolls for about 15-20 minutes, until done.
Serve hot and enjoy! Leftover rolls should be stored in an air-tight bag or container.
"Proofing the yeast" gets these dinner rolls off to a fast start! (Step 1 above)
Shaping the dough into a rosette. (Step 6 above)
Ready to start rising in the warm oven...
Finished rolls, served with salad
Served with Gourmet Bean Soup (delicious!!)
This recipe is from "Recipes from the heart: Yoder family and friends". It's a spiral-bound family recipe book "Combining Amish, Mennonite, and Hutterite tradition".
Although these are called "One Hour" dinner rolls, be sure to start them in plenty of time so you're not rushing! I made the ones in these pictures in about an hour's time, and as you can see they are not as fluffy as they could be! (Still delicious hot, with fresh soup and a salad!) :)
If you want to make these rolls even more beautiful, you can brush with a beaten egg and sprinkle with sesame seeds or poppy seeds before baking! Or, toss hot freshly-baked rolls in a bowl with a little melted butter before serving. Or, just brush tops with butter when they come out of the oven. :)
I made a video of how to shape the rosette dinner rolls that are pictured here. I learned this tip from Kristen, The Frugal Girl! :)
30 minutes (plus rising time)
A great all-purpose dinner roll! :)
Specifics on how to make these whole wheat rolls:
Replace the 6.5 cups of all-purpose flour with about 5.5 cups of whole wheat flour.
When making these with whole wheat flour, I recommend adding some dough conditioners to the recipe. This is what I do:
When adding the initial flour to the wet mixtures (Step 3 above), also add:
1/4 teaspoon ground ginger
a pinch of citric acid or ascorbic acid
1/2 cup gluten flour/vital wheat gluten
1/2 teaspoon lecithin granules
These 4 ingredients are optional, and you can add whichever ones you have on hand -- or all 4! The rolls will be softer and rise higher. :)
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