Dinner Rolls

Sundays go one of two ways in my home…

1.  I go all out and cook probably the best meal of the week.  This could be in my crock pot, oven, grill.. you name it and it is FABULOUS!

2.  Dinner is leftovers and you fend for your self because after church, all I want to do is take nap :) (yes even food bloggers need a break from the kitchen)

I love Sundays for both those reasons, depending on my mood.

Growing up, my mom always called Sunday our Paper Plate meal, which is so funny to me because Sundays for most people is the “pull out the nice serve ware” day.  I LOVE my mom’s tradition and have carried it into my own home.  Why?.. well, because if you are cooking a very nice meal, it probably means there will be a lot of dishes… and if you know the first thing about me,  I HATE dishes!

One side dish I tend to always serve for Sunday meals are rolls.  Fresh baked yummy dinner rolls.  Rolls are a side dish almost everyone loves- kids and adults alike!  Heck, even my 10 month old loves rolls :)  This dinner roll recipe is absolutely amazing!  It is the dinner roll recipe my mom grew up on and the dinner roll recipe I grew up on.  It comes from my grandma’s cookbook and it will definitely be a hit in your home, too!

DINNER ROLLS

Mixture #1

  • 1/2 cup Warm Water
  • 4 pkg. yeast
  • 1 tsp. Sugar
 
Mixture #2
  • 3 cups milk
  • 1 cup sugar
  • 2 tsp. salt
  • 1 cup butter
Stir to combine Mixture #1.  Let it sit until yeast is activated and happy.
Meanwhile, heat Mixture #2 over medium heat until melted.  Let it cool until just warm.
 
In Bauch or other bread dough mixer add:
  • 4 eggs, beaten
  • Mixture #2
  • 4-5 cups flour
*You want the consistency at this point to be a pancake consistency
 
Once consistency is reached add:
  • Mixture #1
  • flour (to get to bread dough consistency)
 
Let dough rise for 1 hour.  Punch down and let sit for an additional 10 minutes.
Punch down.
Divide in half.
Roll into a flat circle (like a pizza)
Brush the top with butter.
Cut like a pizza.
Roll each section into a croissant.
Place close together on a greased cookie sheet.
 
Repeat for other half of the dough.
 
Let rise until double in size.
Bake at 375 degrees F for about 15 minutes.
Remove from oven and brush with butter.
 

Enjoy


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Comments

  1. do you think you can make these ahead of time and bake them the next day? Would love to take them to my Tuesday Quilt group, but I don’t do well early in the morning!
    Thanks!

  2. Lynette W

    Wow! What a change! I almost didn’t believe this was “Chef in Training”! Can these be made without using the bread machine (which I do not have ;)

  3. DanielleT

    Do you think this dough would work as a substitute for the crescent rolls in your sopapilla cheesecake recipe? I live overseas and we can’t get crescents here.

  4. Addie

    Did I read that right? 3 cups of milk, 4 packages of yeast, 4 to 5 cups of flour? About how much more flour do you add to get dough consistency? They look wonderful.

    • Lis West

      I just made the crescents and they are great. But to answer your question, in general, you will need approximately 3-4 cups of flour for every 1c of fluid to make a soft bread dough (not batter). This includes extra lour for rolling and kneading. The recipe calls for 3c milk and 1c butter (which is melted into a liquid), for 4c of fluid. This means you will need about 12-16 cups of flour. So, I cut the recipe in half, used 7 cups of flour, and made 24 medium to large crescents.

      • Roberta David

        Thank you..This helped me greatly! So the whole recipe would make approximately 48 rolls, right? Unless you’re baking for a large dinner, like a holiday, I would not need that many rolls. Again…thank you!

  5. Nikki
    Since I am home on the weekends, I tend to make a nice dinner. For supper we each do our own thing or work on leftovers.

    Homemade bread is always welcome at our house.

  6. Angelica

    I do not own a bread machine. Will this still work and how many rolls does this generally make?

    Thank you!!