Tuesday, October 19, 2010

Easy Homemade Dinner Rolls

I was having company for dinner a few weeks ago, and it was a last minute thing so I was rushing to get dinner together and didn't have time to make bread or rolls since they traditionally take so long to rise. Then I found this recipe, and it is easy to pull together and the rising time is only 45 minutes. Score. I have made these a couple more times since that night because my husband loved them so much. So next time you are looking for an easy homemade roll recipe, try this one! Recipe from Amanda's Cooking.

Easy Homemade Dinner Rolls

1 package quick-acting active dry yeast (or 2 1/4 tsp bulk quick acting yeast, I use SAF instant)
1 1/3 cup milk (105 to 115F degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons extra virgin olive oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon melted butter
coarse salt
Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms (mine always requires all the flour, your climate may act differently). Cover and let rise in warm place until double, about 45 minutes. Preheat oven to 400 degrees F. Punch down dough in center and fold over a few times. Prep two cast iron skillets or stoneware bakers, or a 13x9 baking dish with non-stick cooking spray. Separate dough into 12 pieces. I use a digital scale to make sure all twelve pieces are the same weight. Roll into balls, pinching the dough together with your fingers at the bottom. Place rolls into baking dish, leaving about 1/2" space between each. I overcrowded mine as you can see, but I didn't want to use a second pan. I have also used a 9 by 13 glass baking dish and they came out great, I just like the way they look in the cast iron pan. Brush with melted butter; sprinkle with coarse salt. Bake until crust is light golden brown, about 15-20 minutes. Immediately remove from pan. Store loosely covered.
These rolls are wonderful. I really love the flavor of the melted butter and coarse salt too. Give them a try. If you would like to try par-baking these rolls and freezing them for a later time, check out Amanda's website for more detailed instructions.

Enjoy!

6 comments:

  1. These look really yummy! You forgot the Leland "easy dinner roll" recipe ... crescent rolls (ha ha).

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  2. I want to try these too! I made your carrot cake cookies, & they were great. Thanks for sharing your recipes & great photography! =)

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  3. Love the fact that it's only 45 minutes rising time. They look great in the cast iron too.

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  4. I made these tonight with dinner. They were a little dense. I am not much of a bread maker. I can make awesome banana bread, but that's all when it comes to bread. Any suggetions on how to make the rolls less dense?

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  5. Rebecca, these are a bit more on the dense side of a roll (they are not a light and airy dinner roll). But they aren't sup. to be heavy.

    But it could be that you are using too much flour? That could be making them too heavy.
    King Arthur Flour has a great detailed tutorial on how to properly measure a cup of flour - here is the link:
    http://www.kingarthurflour.com/recipe/measuring-flour.html

    I used to just scoop my flour and level and once I took a class at KAF and learned how to properly measure a cup of flour, I realized that I was using too much flour since I wasn't fluffing up the flour and spooning into my measuring cup.

    The other issue could be that your yeast was not properly activated (it may be old, or it could be that your liquid wasn't warm enough to activate - should be between 105 and 115 degrees F).

    You can also try using bread flour instead of all purpose.

    I hope that helps, but please email me if I can explain this in further detail. Try them again, and hopefully you will have a better result.

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  6. Made these tonight my husband loved them....thanks for sharing

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