Soft, buttery and really Amazing Dinner Rolls. This dinner roll recipe just may become your new go-to roll recipe for dinners and holidays!
These rolls really are what the title states… AMAZING! They are from Ann Romney’s cookbook The Romney Family Table. ( Have I told you all that I’m a cookbook hoarder?! lol) I heard rave reviews about Ann’s cookbook from a few of my blogger friends, so when I bought myself a copy I was so excited to look through it. There are so many recipes I want to try, but these rolls went to the top of my must-make list. 🙂
I love to make homemade rolls. My family has basically made me the official roll-maker for holidays and parties. These World’s Best Dinner Rolls have always been my go-to recipe. I’ll definitely still make them, but these Amazing Dinner Rolls are tied for the win.
The instructions to these dinner rolls may be a little different to typical rolls you’re used to making. I was a little surprised myself, but just trust me on this recipe. The end result will be soft, buttery and totally amazing dinner rolls. Just like the title says 🙂
Amazing Dinner Rolls
- 3/4 cup warm water
- 4 1/2 teaspoons active dry yeast
- 1 teaspoon sugar
- 3 large eggs
- 1/2 cup butter room temperature
- 1/2 cup sugar
- 5 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 3/4 cup milk scalded*
- vegetable oil
- melted butter for brushing
- Pour the warm water in a medium bowl. Add the yeast and 1 teaspoon of sugar. Stir. Set aside and allow mixture to foam and proof for 20 minutes.
- Crack eggs into a separate mixing bowl, beat the eggs. Add room temperature butter and 1/2 cup sugar. Beat until combined.
- Add 1 cup flour and salt. Mix.
- Add milk and mix again.
- Add yeast mixture (it should be bubbly and foamy) and add another 1 cup of flour. Mix. Continue to add flour, 1/2 cup at a time, until correct consistency is achieved. Dough should just slightly stick to fingers. (Do not use more than 5 1/2 cups flour.)
- Pour a little vegetable oil into a large gallon-size plastic bag, or grocery bag. Place dough into the bag. Twist end loosely and tuck under.
- Let rise 45 minutes. Punch down, and let rise again for 45 minutes.
- Divide dough in half. Roll each half into a large circle and cut 12 equal 'pie' pieces. Roll dough triangles from the wide end into a crescent shape. Place rolls on a greased baking sheet.
- Cover rolls and let rise another 30 minutes or until doubled in size.
- Bake rolls at 375° F. for 12 to 15 minutes, or until golden-brown. Remove from oven and brush tops with melted butter.
*To scald the milk, pour in a saucepan and heat over medium heat until warm and edges are slightly foamy (This happens right before the boiling stage, but don't let boil!) Remove from heat and stand until lukewarm*
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