Classic Dinner Roll Recipe

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Everyone loves a steaming hot dinner roll fresh from the oven… from kids with no taste buds to grandparents with no teeth! My Mom was kind enough to send along her Classic Dinner Roll Recipe complete with special notes and tips for doing it “just like she does.”

I also called my Mom and chatted at length about the method and took more notes. (left)

The smell and taste of these Classic Dinner Rolls brings me right back to childhood family dinner gatherings, well, minus the arguing. Perfectly crusty on top with a steamy, chewy interior. Best served piping hot, they also make great sandwiches with leftovers. Perfect for the holidays.

Ingredients for Classic Dinner Rolls:

3 cups all purpose unbleached flour
1/4 cup sugar
1/2 tsp salt
1 package dry yeast (Fleischmann’s Rapid Rise Yeast)
1/4 cup dry milk
3/4 cup tap water
2 tbsp butter
1 egg
Extra Virgin Olive Oil

NOTE: You can use regular, liquid milk… but the dry milk is part of my Mom’s secret! This recipe makes 16-18 rolls and can be doubled, tripled or more.

LET’S GET ROLLIN’!

In an electric mixture combine 2 cups flour, sugar, salt, dry yeast and powdered milk. If your mixer comes with a dough hook, use it! If your mixer doesn’t, don’t worry! Use your mixer, just be prepared for a little extra kneading. Dissolve butter in warm water (not hot!). Water should be about 120(F). If you have a kitchen thermometer, use it! If you don’t, the water should feel warm and comfortable to the touch. Add egg. With mixer running, slowly add warm water with dissolved butter to dry mixture.

Begin adding flour. You may not need to add ALL the flour – so add gradually. My Mom says, “For best results, the dough should be sticky.” You may need to oil your hands before removing the dough ball from hook. Lightly flour counter top or cutting board. Knead about 2-3 minutes if you used a dough hook; knead 6-8 minutes if not.

Form into a ball. Place dough ball top down in a bowl you’ve drizzled with extra virgin olive oil and flip ball over. Cover bowl, first with plastic, then with a towel. I didn’t ask why, I just did as my mother said. Allow to rise until doubled in size. This will take about 1 1/2 hours. Form hand into fist. Punch dough down.

Knead, reshape into ball, cover and allow to rise again until doubled in size. This will occur more quickly, about 45 minutes. Then punch down one final time, knead and reshape into a ball. Oil a pie plate or round cake pan. Form rolls a little smaller than golf balls. Cover with plastic wrap and towel. Allow the rolls to rise another 30-45 minutes and bake in a preheated 375 (F) oven for 15-20 minutes. Mmmm. Dinner rolls.

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Link to the Stop, Drop and Dinner Roll! video.
Link to the Stop, Drop and Dinner Roll! blog post.