Bready or Not: Soft Dinner Rolls

Posted by on Jun 29, 2016 in Blog, Bready or Not, side dish, yeast bread | Comments Off on Bready or Not: Soft Dinner Rolls

Back when I first started Bready or Not in 2011, one of my first recipes was for Soft Dinner Rolls. I’m featuring it again today because it’s still a family favorite, and one I make regularly.

Bready or Not: Soft Dinner Rolls

I used to be very intimidated by working with yeast. Would the dough rise? How would I know when it was ready? I used box mixes for a while and built up my confidence to handle the stuff from-scratch.

These soft rolls have never failed me. Other doughs are persnickety; this dough is not. The result is soft, and it bakes up into soft, luscious rolls.

Bready or Not: Soft Dinner Rolls

These are the rolls I make every year for Thanksgiving and Christmas. I can make them weeks in advance. They thaw fast. They keep for as long as six days in a sealed bag. Most importantly, they reheat and taste as fresh as ever (and can even be reheated another time, too).

If you’re shy about yeast rolls, give these a try! If you’ve already mastered yeast bread, add these to your repertoire–they are worth making again and again.

Bready or Not: Soft Dinner Rolls

On the subject of yeast, the only kind I use is SAF Instant Yeast. I store it in a sealed plastic tub in the freezer; the yeast granules don’t freeze, but the cold preserves the yeast.

Bready or Not: Soft Dinner Rolls

Bready or Not: Soft Dinner Rolls

A Bready or Not Original! This straightforward yeast roll recipe produces soft, tender dinner rolls. They keep for about a week in sealed bags, and can be frozen and reheated later with delicious results! Recipe makes 12 to 15 standard dinner rolls.

  • 1 cup warm water (110 degrees) (temperature especially important if mixing by hand)
  • 1/4 cup vegetable oil
  • 2 tablespoons white sugar
  • 3 cups bread flour
  • 1 teaspoon kosher salt
  • 1 packet of bread machine yeast OR 2 1/4 teaspoons of instant yeast

If making by hand: mix all ingredients together and knead until soft. Place the dough in a bowl and lightly cover with plastic wrap. Let dough rise 45 minutes to 1 hour; knead down again. Let rise another 45 minutes to 1 hour.

If making in a bread machine: add ingredients in the order specified. That often means the liquids first. Set the machine on dough cycle and start; this should run for about 2 hours.

Prepare a cookie sheet or jelly roll pan by greasing lightly with butter. When the dough is done, lightly flour a mat or flat surface. Gently flatten the dough with hands. It's so soft, a rolling pin isn't necessary. Use a biscuit cutter or other round shape to cut out rolls. Place them spaced out a bit on the pan; it should produce 12 to 15 rolls, depending on the cutter. Lightly cover pan with plastic wrap and let it sit for an hour, or until rolls have doubled in size.

Preheat oven at 350-degrees. Bake the rolls for 10 to 15 minutes, watching them for desired brownness. Let cool a few minutes before serving.

Completely cooled rolls can be frozen in gallon freezer bags for several months. Sealed rolls will keep well at room temperature for at least 6 days.

OM NOM NOM!

 

Bready or Not: Soft Dinner Rolls