Holy cow, y’all. I’m finally getting around to share this simple homemade dinner roll recipe with you. I kind of thought I had already posted it, but… nope. Photos were done, but the words weren’t on the page. Sorry!
So, you can say that it has been carb city over here since the first of the year. We’ve pretty much been living off of waffles, rolls, and tortillas. Now is not the time to lecture me on the food pyramid, ok? The stomach wants what it wants. Trust me, your stomach is going to want these delicious, soft, buttery dinner rolls.
I had been wanting to try breadmaking for a while, so I decided there was no time like the present. And ohhhhh honey. These rolls. They’re almost so good that they hurt.
I basically used this recipe to form the bread, but then I added in some of this one too. So it’s my own little Frankenstein creation and I’m pretty tickled with how it all turned out. These rolls are the perfect density. They keep their shape, but are soft and buttery. When John ate one for the first time, he muttered something along the lines of, “oh my God – these are delicious,” which was music to my ears, because I normally have to purple-nurple him into complimenting my culinary genius.
Simple Homemade Dinner Rolls
- 2 c warm water
- 2/3 c sugar
- 1.5 Tbsp dry active yeast
- 1.5 tsp salt
- 1/4 c vegetable oil
- 6 c all purpose flour
- Crisco
- Dissolve the sugar into the warm water, stir in yeast, and wait ~10 minutes for it to proof (get foamy).
- Mix in salt and oil.
- Add flour one cup at a time.
- Knead dough until smooth.
- Place dough into a well oiled large bowl, cover with a cloth, and allow to rise for 1 hour in a warm place (on top of your refrigerator works well).
- Punch dough down and knead for a couple of minutes.
- Divide dough in half.
- Using a knife, cut a ball of dough and form it into a mushroom shape, pinching the bottom closed.
- Place each roll onto a pan primed with Crisco.
- Smear softened butter onto each roll.
- Bake for about 15 minutes at 350.
- Depending on the size of your party, you may not want to split the dough in half. However, you can use the other half of the dough to make my simple cinnamon rolls... 😉
I do feel the need to apologise. You’re never going to fit into your jeans again. But hey – you probably have some fantastic will power. I envy you.
At any rate – these dinner rolls pair fantastically with practically every meal. I really enjoy them with soup. We’re entertaining in a couple of weeks and I know I’ll be whipping up a batch before the crew gets here!
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Paige Allison (@anuncomplife) says
February 16, 2017 at 10:20 amI rarely ever serve bread with a meal, although I’m sure hubs would love it if I served more carbs… But these will be awesome for Thanksgiving (when I always serve bread with the meal)!
Jillian (@jillianf2) says
February 16, 2017 at 3:39 pmMy mouth is watering reading this. Bread is my favorite food, I will pick a restaurant based on the type of bread they serve. I have been waiting for you to post this recipe since you posted a picture of them on Instagram. The whole yeast thing makes me afraid that these might be above my cooking skill level but they look so good I’m going to have to make it a point to try anyway.
supal // @chevronseclairs says
February 20, 2017 at 3:59 amwhoa, I never realized it was that easy! It almost makes more sense to make your own rolls rather than buying a pack!?
Carly says
February 22, 2017 at 1:12 pmThese look amazing! The one (and only) time I tried a recipe that required yeast, it didn’t work out so I’ve been too nervous to ever try one again– these look too good to pass up though!