These are super easy to bake up and so much better than store-bought. One recipe makes 3 dozen, so there are plenty. However, these are not giant sandwich rolls, but are the perfect size for dinner or a salad course.
If you are having 12 people or less this will feed everyone, they are little bites of heaven. There are so many dinner roll recipes out there, however, these can easily sop up the leftover gravy or salad dressing on a plate without interfering with flavor.
They are soft and airy, just overall yummy.
Using a standing mixer, combine 1 cup flour, the sugar, yeast and salt. With the machine on, gradually add the softened butter at low speed until the mixture is the consistency of sand, 2-3 minutes.
Mix in the warm water in a slow, steady stream for about 1 minute. Increase the speed to medium and beat until smooth, about 2 minutes; scrape down the bowl. Beat in the room temperature egg at low speed for about 1 minute.
Using the mixer fitted with a dough hook, mix in 2 cups flour, 1/4 cup at a time, on low speed, scraping down the bowl once, until the dough forms a ball, about 2 minutes. Increase the speed to medium and beat for 5 minutes until smooth, elastic and slightly sticky, adding up to 1/2 cup more flour if needed (I did not need it). Cover the bowl and let stand in a warm spot for 10 minutes.
On a lightly floured surface, divide the dough into thirds, then cut each third into 12 equal pieces and roll into balls.
Brush a heavy-duty baking sheet with 1 Tablespoon melted butter. Arrange the dough balls about 1″ apart on the prepared pan. Cover with a kitchen towel and let rise in a warm spot until doubled in size, about 1-1/2 hours.
Preheat oven to 400 degrees. Bake the rolls until golden-brown, 12-15 minutes. Brush with the remaining 3 Tablespoons melted butter and sprinkle with the coarse salt.
You can’t eat just one.
Dinner Rolls for a Crowd
Adapted from Everyday
3 to 3-1/2 cups all-purpose flour, plus more for dusting
1/4 cup sugar
One 1/4 ounce envelope active dry yeast
1/2 teaspoon salt
10 Tablespoons butter, 6 softened and 4 melted
2/3 cup warm water (between 110-115 degrees)
1 large egg, at room temperature
Coarse salt, for sprinkling
Using a standing mixer, combine 1 cup flour, the sugar, yeast and salt. With the machine on, gradually add the softened butter at low speed until the mixture is the consistency of sand, 2-3 minutes. Mix in the warm water in a slow, steady stream for about 1 minute. Increase the speed to medium and beat until smooth, about 2 minutes; scrape down the bowl. Beat in the room temperature egg at low speed for about 1 minute.
Using the mixer fitted with a dough hook, mix in 2 cups flour, 1/4 cup at a time, on low speed, scraping down the bowl once, until the dough forms a ball, about 2 minutes. Increase the speed to medium and beat for 5 minutes until smooth, elastic and slightly sticky, adding up to 1/2 cup more flour if needed (I did not need it). Cover the bowl and let stand in a warm spot for 10 minutes.
On a lightly floured surface, divide the dough into thirds, then cut each third into 12 equal pieces and roll into balls. Brush a heavy-duty baking sheet with 1 Tablespoon melted butter. Arrange the dough balls about 1″ apart on the prepared pan. Cover with a kitchen towel and let rise in a warm spot until doubled in size, about 1-1/2 hours.
Preheat oven to 400 degrees. Bake the rolls until golden-brown, 12-15 minutes. Brush with the remaining 3 Tablespoons melted butter and sprinkle with the coarse salt.
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