Dinner rolls so good that you don't have to wait for the holidays to enjoy them.
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3 tablespoons warm water (105°F to 115°F)
1 (1/4-ounce) package active dry yeast
1/4 teaspoon sugar
3/4 cups milk
1/4 cup Land O Lakes® Butter, cut into chunks
1 teaspoon salt
1/4 cup sugar
1 large Land O Lakes® Egg
3 to 3 1/2 cups all-purpose flour
Land O Lakes® Butter, melted, if desired
STEP 1
Place warm water in bowl; stir in yeast and 1/4 teaspoon sugar until dissolved. Let stand 5-10 minutes or until mixture starts to foam around edges.
STEP 2
Place milk and butter in 1-quart saucepan; cook over low heat, stirring occasionally, until butter is almost melted.
STEP 3
Combine 1/4 cup sugar and salt in bowl. Add warm milk mixture; mix well. Add egg; beat at medium speed until well mixed. Check the temperature in the bowl. It should be less then 115°F. If it is warmer, let mixture cool slightly. Add yeast mixture; continue beating until well mixed. Add 2 cups flour; beat until mixture is smooth.
STEP 4
Stir in enough remaining flour with wooden spoon, 1/2 cup at a time, until dough is easy to handle. Let dough rest 5 minutes.
STEP 5
Turn dough onto lightly floured surface; knead about 5 minutes until smooth and elastic, adding more flour if dough is sticky. Place into greased bowl; turn greased side up.
STEP 6
Cover; let rise in warm place 45-60 minutes or until doubled in size. Dough is ready if indentation remains when touched.
STEP 7
Punch down dough. Divide dough in half. Cut each half into 9 equal pieces. Shape each piece into a ball. Place balls onto large greased baking sheets. Cover with plastic food wrap; let rise 30-45 minutes or until almost doubled in size
STEP 8
Heat oven to 350ºF.
STEP 9
Bake 12-14 minutes or until light golden brown. Brush warm rolls with melted butter, if desired.
Explore reviews fromour online community
This is really close to the yeast rolls I have always made. Seems to be quicker though. Love the taste and the results. Very good
I like yeast taste so I put a package and a half of yeast. Doesn't overly yeast but I like it better.
Turned out really well! And it was easy to follow the step by step instructions.
Just like my Mom makes, delicious! My only complaint is that I doubled the recipe, and there still wasn't enough of these rolls!
at what point would you freeze these, to be baked at another time??
It would be best to bake the rolls and then freeze them in a resealable plastic food freezer bag.
Truly an outstanding recipe. I went over the basic recipe and the blog which showed the process of creating "Grandma's Dinner Rolls". The photos were very useful. I appreciated the full demonstration on how to create the 18 rolls for Thanksgiving. The photos showed all three ladies who had prepared the recipe shown in the photo gallery. The rolls are quite large in their finished state. Makes me look forward to using them as the base for the after Thanksgiving sandwiches. I was very interested to hear about the 2nd. rising which Grandma usually does. Also, I wish she had given instructions on how to freeze them, How do you thaw and reheat them once they have been frozen?
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