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Homemade Dinner Rolls

by Pierce Abernathy

Ingredients

for 16 rolls

  • 5 cups
    flour (625 g)
  • 1 cup
    milk, warm (235 mL)
  • ½ cup
    water (120 mL)
  • 1 tablespoon
    instant dry yeast
  • ¼ cup
    sugar (50 g)
  • 2 teaspoons
    salt
  • 5 tablespoons
    butter, room temperature
  • 1 tablespoon
    butter, melted
  • 1 egg

Bacon Cheddar Chive Topping

  • bacon, cooked
  • shredded cheddar cheese
  • fresh chives, chopped

Garlic Parmesan Topping

  • butter, melted
  • garlic, chopped
  • fresh parsley, chopped
  • grated parmesan cheese

Jalapeño Cheese Topping

  • shredded cheddar cheese
  • jalapeño, chopped

Honey Butter Topping

  • butter, melted
  • honey

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Preparation

  1. Combine warm milk (110-115˚F or 45˚C), butter, warm water (110-115˚F or 45˚C), and sugar in a large bowl and stir until mixed.
  2. Sprinkle yeast evenly over the top of the mixture and let sit for 1 minute.
  3. Add the salt, egg, and 4 cups (500g) of flour. Mix until the mixture just comes together and forms a dough.
  4. Cover for 30 minutes with a towel or plastic wrap.
  5. Uncover, and mix in the rest of the flour and turn out onto a well-floured surface.
  6. Knead until dough until it forms a smooth ball and loses some of its stickiness.
  7. Cover for 30 additional minutes with a towel or plastic wrap.
  8. Preheat oven to 375˚F (190˚C).
  9. Uncover, and roll dough into 16 equally sized balls, roughly the size of a tangerine. Ensure your rolls are smooth with no cracks.
  10. Place rolls onto greased cast iron pan and brush each with with water.
  11. Add desired toppings, or customize with your own!
  12. Honey Butter - Combine melted butter with honey and brush onto rolls.
  13. Jalapeño Cheddar - Top rolls with cheddar and diced jalapeño.
  14. Garlic Parmesan - Top rolls with a mixture of melted butter, parsley, garlic, and Parmesan.
  15. Bacon Cheddar Chive - Top rolls with cheddar, diced cooked bacon, and chives.
  16. Bake in a preheated oven for 15-20 minutes, or until rolls have lightly browned.
  17. Enjoy!
 

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