Rich, light, buttery, homemade dinner rolls are just about extinct. Let's face it — we're all just too busy to keep up with boxed macaroni and cheese let alone the time it takes to produce homemade rolls!
This recipe is from one of my vintage cookbooks and you can taste the old fashioned flavor. They are a touch sweet and very buttery but it is the melt-in-your-mouth lightness that will keep you coming back for more. They take about two hours but they are very easy. If you are a beginner bread baker these are the rolls to start with!
When you make these you'll notice that the dough is a bit sticky. Don't add more flour or they will be too heavy. Scoop and loosely form balls of dough, then put them in muffin tins that have been well greased or lined with silicone muffin cups. Serve them piping hot with plenty of butter.
Baking them in muffin cups means that you can use a "wetter" dough and that's what makes these so light.They freeze well for up to three months — I like to bake up a big batch and freeze them for later.
When they come out of the oven brush the tops with melted butter then cover with a tea towel to keep them soft. Sometimes I like to add a teaspoon of honey or a little vanilla to the melted butter. It gives them a little extra sweetness.
I know that life is crazy busy for all of us and it's hard to have those old fashioned family meals. I can get caught up in being critical of myself for not "making it happen" more often, Having hot rolls on the table when we do have the opportunity to sit down together just makes it more special.
Light Dinner Rolls
Super Rich, Light Dinner RollsPrint Add to Collection Go to Collections
- ¾ cup whole milk
- ½ cup butter
- 2 eggs, room temperature
- ½ cup sugar
- 1 teaspoon salt
- 2 packages active dry yeast
- ½ cup water, 110F
- 4 to 5 cups white flour
- Scald milk by bringing it just under a boil - bubbles will form around the edge of the pan.
- Add butter and sugar to hot milk and let cool to 110F
- Add the yeast to the warm water. Stir until dissolved
- Add 2 cups of flour to the milk mixture and beat on low speed of a mixer for one minute
- Beat in eggs and add yeast
- Stir in enough flour to make a sticky dough that leaves the sides of the bowl
- Turn out on to a lightly floured counter and knead about five minutes
- Place in a buttered bowl, butter the top, and cover with a tea towel.
- Let rise until doubled, about 1 hour
- Punch down and shape into balls
- Place balls in oiled muffin tins and let rise 20- 30 minutes, or until double
- Bake at 375F for 12 minutes, or until light golden brown