What’s To Eat? Easy Dinner Rolls!

*Don’t forget this weeks’ GIVEAWAY {GIVEAWAY IS CLOSED} for food storage BROWNIES! Check out last Friday’s post to enter.*

Okay… No joking… These are the BEST dinner rolls ever. I made them this past week and my husband could NOT believe they were from scratch. And not only are they soft, moist, delicious and succulent, but they are 100% shelf stable friendly ingredients! Food Storage never tasted so good! Mmm-Mm! You may want to go ahead and just commit this recipe to memory… you’re gonna want it there! 🙂 Anyway, these would be great at any family gathering during this holiday season, so eat up and ENJOY!!

{P.S. I can’t believe no one ever complained about an error I found in this recipe! I originally typed it in as 1 Tbsp of salt, but it’s only supposed to be 1 teaspoon!! So if you have tried these and thought they were way too salty… that would be why! 🙂 It is now corrected. Sorry for any salt-attacks I may have caused anyone. :)}

Easy Dinner Rolls

Ingredients:

  • 1 cup, plus 3 Tbsp warm water (almost hot)
  • 1/3 cup vegetable oil
  • ¼ cup sugar
  • 2 Tbsp yeast
  • 3½ cups all-purpose flour (can use half whole wheat flour)
  • 1 egg (2 Tbsp egg powder + 3½ Tbsp water)
  • 1 tsp salt

Directions:

  1. In a large mixing bowl, mix together the water, oil, sugar, and yeast until well combined. Cover and let it rest and rise for 15 minutes. (Side note: If using a KitchenAid/stand mixer to make these, you’ll want to use your dough hook. However, for this first step just give it a good stir with a whisk instead.)
  2. Add about two cups of the flour, the egg and the salt. Mix it up. Start adding the rest of the flour, half a cup at a time and continue to mix well. The trick to getting light, fluffy rolls (as always with bread dough) is to get the dough just to the tacky point. If you don’t use the full amount of flour, that’s okay. You just want to be able to touch the dough with your finger and have it stick a little, but not too much. (I don’t like to use the guideline of ‘when the bread starts pulling away from the side of the bowl’ because usually by that point I’ve added too much flour.) So let the stickiness be your guide.
  3. Leave the dough in your bowl/mixer, cover and let it rise for about 30 minutes. (You can shorten this to about 10 minutes if you’re in a rush, but 30 minutes is better.)
  4. Spray two 8×8 square pans with non-stick cooking spray. (And go ahead and get your oven preheating to 375 ºF now too.)
  5. Turn the dough out onto a lightly floured or lightly greased surface (I like to spray my surface with non-stick spray) and knead it a few times. (Remember, if it’s a little sticky, that’s okay! It may make it a little harder to work with, but you’ll appreciate the end results!) Just add a little extra flour to your kneading if desperately needed.
  6. Using a sharp knife (which I also spray with non-stick spray), cut the dough into approximately 18 equal pieces. (Cut the dough in half, then cut each half into three pieces, and cut each of those into three pieces.) Shape each segment into a little ball by tucking the end pieces under (they don’t have to look super pretty or anything, but just try to get the top smooth) and place into your prepared baking pans (9 rolls to a pan). Cover each pan and let the dough rise again for roughly another 30 minutes until about doubled in size.
  7. Bake at 375 ºF for 15-18 minutes, until golden brown on top. Serve with butter and/or honey! De-lish!


Shop Taste of Home (Readers Digest)

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