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.
Course: Bread, Side Dish
Keyword: yeast bread
Author: Beth Cato
1cupwarm water110 degrees (temperature especially important if mixing 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.