There are not too many smells that can top the aroma of freshly baked rolls and bread. It can always spark the appetite of even the fussiest diner. My dinner rolls are always a popular addition to any meal or gathering. Every time I am invited to a gathering involving food, I always ask what I can bring. The response is usually the same… “Rolls and Dessert”.
I have decided today, to share my secret roll recipe with all of you folks, in hopes that everyone I know will learn to make their own darn rolls… ha, ha, ha… only kidding!!
Directions:
Yield: Two Dozen Rolls
Making rolls is pretty much the same as making regular bread, with one small change in the recipe… the secret ingredient… One Large Egg. Refer to my recipe for homemade white bread and add the beaten egg with the water.
The procedures are the same as well, other than how we shape our dough after the first rising. You can follow the procedures outlined in my white bread recipe and video until you reach the part about how to shape the bread dough. The video clip included here will give you instruction on how to shape and bake your rolls.
As with most homemade bread recipes, this is time consuming, but well worth the effort! Once upon a time, I used to make sixteen dozen homemade rolls everyday, so rolling out a couple dozen rolls, seems like a holiday for me now.
Dinner rolls freeze really well too. If I am just making rolls for here at home, I will divide each dozen in half after they have cooled completely and freeze them in bags of six. They don’t take long to thaw out and as I mentioned earlier, are a welcome addition to any meal… not to mention a great snack anytime with peanut butter or cheese or whatever your heart desires.
Ingredients:
- 5 to 6 and 1/2 cups of All-purpose Flour
- 1 and 1/2 tbsp of Fleishman’s Instant Quick Rise Yeast
- 1/4 cup of Shortening (Room Temperature)
- 1/4 cup of Sugar or Honey
- 1 tsp of Salt
- 2 cups of Hot Water (100F)
- 1 large Egg
Could I freeze the dough. After shaping them and before the second rise?
Candra,
Would you please consider showing us a butter, egg rich dinner roll recipe? I don’t trust anyone else’s recipes but yours.
Thank you
I have made this recipe three times in the past month. Twice with fresh-ground whole wheat and once with white AP flour. Each time they came out perfect. I use SAF Yeast. Each time the 1st rising is perfect. But the second rising is not as successful. Regardless, the appearance, texture and taste are great.
Also, I realized upon revisiting your video this morning that you place 12 rolls per pan, I have been placing 9 rolls per pan (9×9); will try to squeeze 12 in next time. Thanks again for this wonderful recipe, as well as the other baking recipes and techniques on your site. They deliver truly professional results!
Thank you for this wonderful recipe. Turned out perfectly! I included 1 cup of fresh ground whole wheat just to added texture.
Thanks again,
JackLoganbill
can we leave the dough overnight for rising. Like make the dough at night around 8pm and bake the bread the next day morning at 6am
I Really Really Like this Recipe! Gotta be the best I have ever used!
Gonna try more of your Recipes