Monday, March 1, 2010

Pillow-Soft Dinner Rolls

These are the softest, melt-in-your mouth, die-happy-and-fat rolls I've had in a long long time.

I'm always so impressed what yeast can do.

1/2 cup warm water
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 tsp salt
3 3/4 cup all-purpose flour
1 pkg active dry yeast
butter for top after baking

Combine water and yeast and a sprinkle of the sugar, let set.
Add everything else...except only one cup of flour. Keep adding flour until dough pulls away from the bowl.
Knead until satiny and smooth.
Let rise until double.
Divide into rolls, place in greased dish.
Let rise until double again.
Divide into 12 small balls and arrange in a glass 9 x 13 casserole dish as pictured above.

Bake at 400 degrees for 10-15 minutes (my oven = 12 minutes).
You know they are done when they sound hollow if you tap them.

Spread tops with butter to keep them soft and moist. Let rolls sit in the pan to cool a bit...until they aren't so fragile, then you can flip the whole pan out onto the counter. I think the taste and texture are much better when they have cooled all the way.

The recipe directs you to roll out the dough into a big flat circle, cut it into slices like a pizza and then roll those triangles into crescent rolls. As you can see, I just cut the dough blob into 12 pieces and arranged them in a glass dish...much faster and just as delicious. (Nick says they get "complete husband approval"...he just ate 3.)


  1. Oh, they sound so yummy! I'm printing this out and making them today. Thanks, Em! :)

  2. Yummy! I cant wait to try them! I need a good dinner roll recipe!