The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.
Pulling these dinner rolls out of the oven minutes before serving a meal will make your dinner crowd squeal with joy!
Truly, what is better than fresh-baked bread? These dinner rolls are so simple to make; you can even get the kids involved and create a new holiday tradition. Do not fret over making the most beautiful roll – these are supposed to look rustic and homemade! A few staple ingredients, a bit of rising time and a few minutes to roll is all you need to create nearly three dozen dinner rolls to compliment your upcoming meals.
- 3 Dozen Rolls
- 2 envelopes Rapid Rise Instant Yeast
- 1 cup warm water
- 2 cups warm milk
- 8 Tbsp. melted butter
- 4 Tbsp. sugar
- 8 cups unbleached all purpose flour
- 1 Tbsp. Kosher salt
- 1 egg yolk
- 1/2 stick room temperature butter, for finishing the rolls
For the Cinnamon Vanilla Butter
- 1 stick unsalted butter, room temperature
- 1/4 tsp. cinnamon
- 1/2 tsp. vanilla extract
- Pinch of Kosher salt
- Pour two packets of instant yeast into a medium-size bowl and add one cup of warm water. Stir gently and allow to sit for 5 minutes to activate the yeast. It will foam and bubble, which means that the yeast is activating.
- In a separate large bowl, add flour, salt and sugar. Whisk together to fully incorporate.
- Once the yeast has bloomed, add melted butter, milk and sugar. Stir to combine
- Pour the wet ingredients into the dry. Mix for 3-5 minutes, using your hands or a wooden spoon, until a dough starts to form. It will become less sticky as you mix the dough. Once fully incorporated you will have a loose dough.
- Drizzle the top of the dough with olive oil and cover the bowl with a towel. Let the dough rise for one hour.
- Once the dough has risen, give it one good punch in the middle and knead for 2-3 minutes until it tightens to form a nice smooth ball. If the dough is exceptionally sticky, add a sprinkle of flour as you go.
- Preheat the oven to 375˚F.
- Generously grease a 9×13 baking sheet with butter.
- Using your hands, grab golf ball-size portion of dough and roll into a smooth ball.
- Place onto the greased baking sheet and continue rolling until the entire sheet is filled. The rolls can be placed tightly next to each other.
- Cover the baking sheet with a towel, and let the rolls do a final rise for 30 minutes.
Make an egg wash by whisking one egg yolk. Brush the tops of the dinner rolls with the egg wash so they turn golden brown while baking.
- Bake at 375˚F for 20 minutes or until just golden.
- While the rolls bake, make the cinnamon vanilla butter. Using a handheld mixer, whip together the butter with the other ingredients until light and fluffy. Store in an airtight container in the fridge until ready to serve. This will keep up to a week in the refrigerator.
- To finish, gently spread room temperature butter all over the tops of the rolls when they come out of the oven so that the butter gets into all of the nooks and crannies.
- Serve immediately with cinnamon vanilla butter.