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Classic Dinner Rolls

I make this Dinner Roll for our Thanksgiving dinner.I adapted this Classic Dinner Rolls recipe from my monthly subscription of Better Homes and Gardens by Chef Scott Peacock's.This dinner roll is light as air yeast,buttery brown outside,flavorful inside and not to said you don't have to knead! But for me I just dump everything in bread maker and let's it do the job! Mine method is kind of lazy and time efficient method but it's work well for me during the time when I was busy prepare Thanksgiving dinner.. If you're dinner roll lover,you should try out this recipe.


4 cups all purpose flour(not bleached)
1 cup whole milk
6 tbsp butter (room temperature)
1 tbsp instant active yeast
1/4 cup warm water (105 F to 115 F)
3 tbsp sugar
2 eggs ,beaten lightly
1 tbsp salt
melted butter or softened butter
I used bread maker,just dump everything in the BM)
But here is the right step step according to the original recipe:

1:Heat the milk to 120 F to130 F:add the butter and set aside to cool to room temperature.Meanwhile,in a large bowl dissolve yeast in warm water.Add cooled milk,eggs and sugar to dissolved yeast and stir to blend.
2:with a wooden spoon stir in 2 cups of the flour and the salt:stir until smooth.Add 2 cups of remaining flour,1 cup at a time,stirring vigorously for 3 to 5 minutes until the dough is smooth and elastic and only slightly sticky.(Only if needed,after 3 minutes of stirring and dough is overly wet,stir in 1 tbsp flour at a time)
3:Cover the surface of the dough with lightly oiled plastic wrap.Cover the top of the bowl with a second piece of plastic wrap.Let rise until doubled(1 to 2 hours)
4:Lightly butter 24 muffin cups.Gently press the dough to deflate.With lightly buttered hands pinch off generous 1 inch pieces of dough.Fold the dough over,turning and tucking the edge to form a ball.
5:Pinch the seam together together to seal.Dip in melted butter and arrange three dough balls in each muffin cup.Let rise until fully doubled(about 1 hour)
6:Heat oven to 400 F.Bake rolls for 20 to 25 minutes or until well-browned.If needed,to prevent over browning,cover the balls with foil during the last minutes of baking.Remove from oven.Brush with softened butter.Return to oven for 1 to 2 minutes.
7:Remove rolls immediately from cups to a wire cooling racks.Let cool about 5 minutes before serving.

Makes 24 dinner rolls



Anonymous said...
December 7, 2009 at 7:44 AM

Hi, can I ask a very stupid qn. I am really bad with bread, but would like to make the roll for this Christmas. Can you advise me how you did it via BM? Cos I am not sure what to do after the BM beeps. Thanks.


daphne said...
December 7, 2009 at 8:52 AM

That is a great fluffy looking bread roll ready to be buttered up!

Little Corner of Mine said...
December 7, 2009 at 11:00 AM

Love it! I like soft fluffy bread too!

Beachlover's Kitchen said...
December 9, 2009 at 2:05 AM

don't worried,No question is stupid.Bread machine is really a god send for ppls like me who are lazy..anyway,after the kneading cycle finish,it's will auto turn to proofing cycle.I used DOUGH function.I think it's about 30 mins or when the timer hit at 0.00,that mean it's done proofing or you can see the dough in double size.Remove dough from Bm and knead again with hand before shape to any of your favourite shape.Let it rest for another 30 minutes or in double size before bake.Hope this help.

yes it's thank you:)


Anonymous said...
December 9, 2009 at 8:09 AM


thanks! Yep, this is what I really needed! Will try these! Thanks heap!


pigpigscorner said...
December 9, 2009 at 3:08 PM

wow they look so light and fluffy!

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.