Top-Notch Dinner Rolls

Top-Notch Dinner Rolls, 10.0 out of 10 based on 1 rating
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First a housekeeping note…those who are signed up for the twice-weekly e-newsletters,those will begin going out again on Monday.  So stay tuned.

Meanwhile, continuing a bit of a bread kick on this end, I thought I’d share a great recipe for your Thanksgiving supper table.  No Thanksgiving meal is complete without a bit of bread on the table, whether it’s one of those hard, crusty round dinner rolls or a soft puffy one (I kind of like both).  Whichever type you like, warm bread slathered with butter is a heavenly addition to any supper.   This is an easy and popular dinner roll recipe (soft and puffy) in Amish households, and I’ve heard from a lot of readers who have had great results with this recipe.  Don’t these look great?  Thanks, Jerry, for making the recipe and sharing the photo with us! Yum!

TOP NOTCH DINNER ROLLS

  • 1 Cup Warm Water
  • 2 Packages Active Dry Yeast (for those who buy in bulk, use a little less than 2 Tbsp)
  • 1/2 Cup Plus 1 Tbsp brown sugar
  • 1 !/2 Cups hot Water
  • 1/2 Cup Softened Shortening
  • 2 1/2 Tsp Salt
  • 5 Cups Bread Flour, plus more as needed

In a small bowl combine warm water, yeast, and tablespoon of brown sugar. Stir and let sit for around 10 minutes or until yeast are activated and top of mixture becomes foamy.

In a large mixing bowl combine hot water, brown sugar, softened vegetable shortening, and salt. When the mixture is no longer hot (don’t want to kill the yeast), add yeast mixture and stir to combine.

Add bread flour one cup at a time, stirring between each addition.   After the 5 cups of flour the dough should begin to shape into a ball and no longer stick to the sides of the bowl.  Work in just enough more flour to make a soft but not sticky dough.

Cover and let rise until doubled in size, about 1 hour give or take. After the dough is done rising, punch down, and let sit for 10 minutes.

Line 3 baking sheets with parchment paper. Begin to form rolls.  Leave enough space in between the rolls for another period of rising & doubling in size. If they touch a little bit after they rise/bake that is OK, they’ll pull apart easily. After you’ve filled your baking sheets, cover the rolls and let rise another 45 minutes or so until doubled.

While the rolls are rising, heat the oven to 350 Degree Fahrenheit. Bake until golden brown… about 25 minutes. (use the  higher racks in your oven.  You can coat your rolls in melted butter (before baking), honey, or and egg wash. Once you’re finished baking the rolls, let them cool on a wire rack before serving.

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The Discussion

  1. Linda from KY says:


    I have a couple of questions:

    1. How many rolls does this recipe make?
    2. How many rolls should be on each cookie sheet?

    Thanks!

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    • Kelly Showalter says:


      I made these! First time for me making rolls – turned out very well and yummy; does need a little more flour. I also used all-purpose flour it they where good. I had 18 large rolls; but had smaller pans and put six in a pan. I would say if making 13×9 inch pan you will probably have a full pan! You could probably half the recipe and have at least a dozen if made a bit smaller.

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  2. I love your weekly publications, I am a pretty good cook and I make a lot of the receipes, thanks for all you do!

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