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By A Cowboy's Wife |
These dinner rolls are one of the easiest and most delicious bread recipes I have. I first learned how to make dinner rolls from one of our previous employer’s wife, on the Fulton Quien Sabe Ranch. She was a great cook and made many things from scratch but boy could she make a bread recipe now! She always had to make double because each cowboy would eat 4 or 5 rolls each. Yes, they were that good.
I haven’t made dinner rolls with her recipe for a long time and since I had to cook for the ranch today, I thought it’d be a good time. Two important things about this recipe. Try to follow directions exactly to have the softest rolls ever. So when it says little flour, use VERY little flour if any. And when it says to butter them, be generous! Enjoy y’all!
5.0 from 1 reviews
The Best Dinner Rolls - Soft, Sweet Bread!
Author: Lori
Serves: 2 dozen
Ingredients
- 1 envelope Active dry yeast
- ¼ cup very warm water
- ⅓ cup sugar
- ¼ cup butter
- 1 teaspoon salt
- 1 cup scalding hot milk
- 1 egg --lightly beaten
- 4½ cups of sifted all-purpose flour
- 2 Tablespoons of melted butter for brushing rolls
Instructions
- Sprinkle the yeast over very warm water in a large bowl. (warm water should feel comfortably warm when dropped on wrist) Stir until yeast dissolves.
- Add sugar, the ¼cup butter, and salt to hot milk and stir until the sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.
- Add milk mixture to yeast, then beat in the egg.
- Beat in 4 cups of flour, one cup at a time to form a soft dough. Use some of the remaining ½ cup flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use if for flouring your cloth and hands).
- Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 ½ hrs.
- Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. The dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise, the rolls will not be as feathery light as they should be.
- Pinch off small chunks of dough and shape into round rolls. Place in neat rows, not quite touching, in a well-buttered 13x9x2 pan. Cover rolls and let rise in a warm place until doubled, 30-45min.
- Brush tops of rolls generously with melted butter, then bake in a 375' oven for 18-20minutes or until nicely browned.
- Serve warm with plenty of butter. I pour melted butter on top of the rolls right when they come out of the oven.
I served up my rolls in my brand new, very pretty Tuscan Everyday Baker but I recommend a bread basket to keep them nice and warm. Let me know if you make them! They have always been a favorite here!
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Comments
Rosie saysI love the serving bowl – and the rolls! We still talk about the rolls that they made for us in school when they would have rolls, that is all we’d chow down on! These look wonderful, I’d like to make them, and will be careful to follow exactly because I want them to be soft, too!
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- Tiffany says
Hello, We love these rolls! I don’t make them as often as I used to but do at least keep them around for the holidays.
I’m making a few dishes in advance this year for Thanksgiving and wanted to know if refrigeration was possible at any of these steps to shorten the prep time on the big day?
Last year i tried refrigeration at the last rise after they were shaped and they turned out flat when cooked the next morning:(
Thank you for your help!!
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- Tina says
One night, I woke to go to the bathroom and I caught the light on in the kitchen. It was my grandma, sitting amongst at least 5 trays of different kinds of biscuits. I asked her what she was doing, and she told me that when she was a little girl in Texas, at school, the lunch ladies would make actual lunches in the school kitchens and at her school they made the most delicious and soft rolls she ever had. She was craving them, but exhausting all her recipes, found that none of them were it. With that, she kissed me on the cheek and went to bed. Over the next few days, I scoured the internet looking for a roll recipe that matched her description of the bread from her childhood and I came across your recipe. I made them for her some days later as a surprise, and as she bit into one of the still warm rolls, I asked her if they were a match. Her reply? “These are better.” Thank you for lighting up both my and my grandma’s face! We make these still for special occasions and anytime she requests them. Thank you!
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- Katy Green says
Been using this for years! It is the very best! If you roll out the dough instead of making rolls and add sugar, cinnamon, and butter, spread it even, roll dough up and cut rolls off using a string, let rise and bake, then add a sugar glaze, you got best cinn. rolls ever!
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- Macey says
Thanks for a great recipe. I made a half batch since there are only two of us. It is definitely a keeper. I too would like to know about prepping these in advance if you have any information regarding that.
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