Quick and Easy Dinner Rolls

I love rolls. They are a welcome sight whether it is spring, summer, winter or fall. Rolls are also great at making the house smell cozy and inviting. I wanted to share my favorite recipe.

This recipe can make a nice sized pan of rolls. I love how fast and easy they are! When it comes to any Thanksgiving sized feast, this recipe is my secret weapon for great tasting, soft dinner rolls.

Ingredients Lukewarm Water Warm Milk (100º to 110º F) Butter Sugar Instant Yeast Salt All Purpose Flour

Equipment Scale 2 Large Bowls Plastic Wrap Baking Pan

Recipe:

Recipe in Grams 113 grams Lukewarm Water 454 grams Warm Milk (100º to 110º F) 43 grams Butter 21 grams Sugar 28 grams Instant Yeast 34 grams Salt 723 grams to 843 grams All Purpose Flour

Recipe in Ounces 4 oz Lukewarm Water 16 oz Warm Milk (100º to 110º F) 1 1/2 oz Butter 3/4 oz Sugar 1 oz Instant Yeast 1 1/4 oz Salt 25 1/2 oz to 29 3/4 oz All Purpose Flour

Recipe in Volume 1/2 cup Lukewarm Water 2 cups Warm Milk (100º to 110º F) 3 tablespoons Butter 2 tablespoons Sugar 2 1/2 tablespoons Instant Yeast 1 tablespoon Salt 6 to 7 cups All Purpose Flour

1) Add water, milk, butter, sugar, salt and yeast to a large bowl. Stir well and let sit for 6-8 minutes or until you see the mixture begin to foam.

2) Add 5 cups of flour and mix until you have a shaggy mess. The dough will not have formed a ball yet. It will be just shy of coming together.

3) Add the remaining flour a 1/2 at a time, blending until smooth. Knead by hand for 10 minutes or by machine for 4 to 5 minutes until the dough of ball is soft and smooth. It should be elastic and slightly tacky to the touch.

4) Spray a bowl with cooking spray. Place the dough inside and spritz the top with cooking spray. Cover with plastic wrap and allow the dough to sit for 1 hour or until the dough is full and puffy.

5) Gently deflate the dough and pat out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 long strips, then cut each strip into 6 portions for a total of 24 dough balls. With one hand, put your index finger and thumb together forming an O. Push the dough through that O forming a smooth top and a small seam that will become the bottom of the roll. You may need to spritz your hands with cooking spray so the dough doesn’t stick.

6) Place the rolls in a lightly greased or parchment lined pan. (I used a 9X13 inch pan.) After the rolls are in the pans, cover again with your plastic wrap and let rise at room temperature for another hour, or until well rounded and full looking. Preheat the oven to 350°F.
7) Bake the rolls for 20 to 25 minutes or until golden brown and an internal thermometer reads 190°F. You can brush the baked rolls with melted butter if desired. Serve warm, store leftovers in a plastic bag for up to 3 days.

Pushing Dough through fingers to shape the roll Shaped roll

Pushing Dough through fingers to shape the roll Rolls ready to rise then be put into oven