These Classic Dinner Rolls are soft, simpler, and easily to make for any dinner. You can make them ahead of time, freeze, and then pop them into the oven to have for dinner.
It’s SRC reveal day! I can’t wait to see what everyone in Group D has made this month. I know I have some tasty vittles to reveal, myself.
For those that don’t know, SRC (Secret Recipe Club) is a group of extremely talented bloggers, chefs, and food-thousiasts like myself. Once a month, we sign up to participate and once a month we’re assigned a fellow blogger in our group. Once we have found and created or re-created a recipe on the blog we are assigned, we create a post telling everyone about our assigned blogger, their blog, and the chosen recipe on our specified group reveal date. I’m not explaining it all that well. So, you’d better head on over to their website and read about it yourself. It’s awesome and I’ve found some really wonderful blogs to follow and be inspired by.
Like this one!
This month, I was assigned the amazing blog Bewitching Kitchen. O.M.G. Sally’s bread bio alone is enough to make me drool! And I can see why. Her and the hubs are biochemists. Yeah. Makes sense. Bread is biochemistry in and of itself! People sometimes forget that baking truly is a science, whether it’s bread or cupcakes.
But back to Sally’s blog. She has an amazing repertoire of recipes! My eyes eventually glazed over and I really had difficulty picking just one! I save about 8? No, make it 10. Though I was thoroughly tempted to make the caiprinhas and the pasteis. Then there was the sourdough crumpets, but failed to find rings.
Then I found it. The perfect dinner roll recipe. I’ve always been looking for a quick and easy dinner roll recipe and I have to say, this is the one. Classic Dinner Rolls. I’m not really a Seinfeld fan, but these sounded quick, easy, and delicious. They looked soft and moist and screamed, “Slather me with butter!” So, I did. *snicker*
I honestly toyed with changing it up and AKHA-izing the recipe, but this time, I just didn’t. I thought about stuffing them, adding cheese and ham. We’re having Chicken Cordon Blue Skillet Pasta so the cheese and ham makes more sense now, doesn’t it? Even Missy wanted to get in on that fluffy, tasty action! She’s as much a bread hoor as I am a kitchen hoor.
I can’t stress how easy these rolls are. Seriously. The hardest part was waiting for them to rise. You throw the dry ingredients in the stand mixer. Heat the milk and butter together, then let the stand mixer do all the work. Yes, they’re that simple.
I made one adjustment. I added 1/4 cup egg substitute instead of three egg yolks. We’re a bit lower cholesterol in this house, so I felt I needed to make that change, but they were still fluffy and crazy delicious!
Check out Sally’s recipe here. And you can print it here.
Make sure to sign for the SRC (Secret Recipe Club). July’s sign up sheet is already up! You don’t want to miss out on the next round. It’s so much fun to find new blogs and create their recipes. Please be sure scroll down and view the other group D reveals!
Ingredients
- 18 ounces (4 cups) unbleached all-purpose flour
- 2 1/4 teaspoons rapid-rise yeast
- 1/3 cup sugar
- 1 cup fat free milk
- 4 tablespoons butter
- 1/4 cup egg substitute
- 2 tablespoons egg substitute
- 1 tablespoons fat free half and half
Instructions
- Place the flour, yeast, sugar and salt in the bowl of your KitchenAid type mixer, mix to combine. Put the bowl in the mixer stand and fit it with the dough hook.
- Heat the milk and butter in a small saucepan, stirring gently until the butter melts, and the temperature reaches 115F to 125F. Pour the mixture over the dry ingredients in the bowl, add the egg yolks, and mix with the dough hook in low speed until everything forms a shaggy mass. Increase the speed to medium high and mix/knead for about 8 minutes.
- Remove the dough from the bowl, shape it into a ball, grease the bowl lightly with oil, and place the dough back inside, covering with plastic wrap. Let it rise until doubled in size (45 minutes if using rapid-rise yeast, a little longer for other types of yeast).
- Lightly grease a 9×13-inch baking dish. Turn the dough onto a clean work surface (no need to flour; the dough is soft but not sticky) and gently press to deflate. Divide the dough into 16 equal pieces, form each into a ball, and place in the pan, with the seam side down.
- Cover the pan with plastic and let the dough rise until almost doubled, about 30 min. Meanwhile, heat the oven to 375°F. Remove the plastic and bake the rolls until they’re puffed and browned, about 20 min. Serve warm.
Classic Dinner Rolls
These Classic Dinner Rolls are soft, simpler, and easily to make for any dinner. You can make them ahead of time, freeze, and then pop them into the oven to have for dinner.
Ingredients
- 18 ounces (4 cups) unbleached all-purpose flour
- 2 1/4 teaspoons rapid-rise yeast
- 1/3 cup sugar
- 1 cup fat free milk
- 4 tablespoons butter
- 1/4 cup egg substitute
- 2 tablespoons egg substitute
- 1 tablespoons fat free half and half
Instructions
- Place the flour, yeast, sugar and salt in the bowl of your KitchenAid type mixer, mix to combine. Put the bowl in the mixer stand and fit it with the dough hook.
- Heat the milk and butter in a small saucepan, stirring gently until the butter melts, and the temperature reaches 115F to 125F. Pour the mixture over the dry ingredients in the bowl, add the egg yolks, and mix with the dough hook in low speed until everything forms a shaggy mass. Increase the speed to medium high and mix/knead for about 8 minutes.
- Remove the dough from the bowl, shape it into a ball, grease the bowl lightly with oil, and place the dough back inside, covering with plastic wrap. Let it rise until doubled in size (45 minutes if using rapid-rise yeast, a little longer for other types of yeast).
- Lightly grease a 9×13-inch baking dish. Turn the dough onto a clean work surface (no need to flour; the dough is soft but not sticky) and gently press to deflate. Divide the dough into 16 equal pieces, form each into a ball, and place in the pan, with the seam side down.
- Cover the pan with plastic and let the dough rise until almost doubled, about 30 min. Meanwhile, heat the oven to 375°F. Remove the plastic and bake the rolls until they’re puffed and browned, about 20 min. Serve warm.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 751Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 11mgSodium 59mgCarbohydrates 150gFiber 5gSugar 7gProtein 21g
SRC Reveal Recipes
- Cinnamon Chip Granola Bars by Flying on Jess Fuel
- Homemade Crackers by Mom’s Test Kitchen
- Roasted Pear, Parmesan, and Spiced Pecan Salad by Karen’s Kitchen Stories
- Blueberry Pudding Pie by Oh! You Cook!
- Roasted Cherry Tomatoes by Turnips 2 Tangerines
- Roasted Beet & Carrot Salad with Goat Cheese Vinaigrette by A Calculated Whisk
- Candied Tomato Pizza by Sew You Think You Can Cook
- Turkey Chili with Almond Butter by Bewitching Kitchen
- Maple Cornbread Mini-Loaves by The Wimpy Vegetarian
- Chocolate Chip Cookie Dough Cupcakes by Tara’s Multicultural Table
- Roasted Banana, Coconut & Oat Bars by 84th and 3rd
- Bang Bang Cauliflower by Couscous and Consciousness
- Classic Dinner Rolls by A Kitchen Hoor’s Adventures
- Champions Green Detox Smoothie by I Am Honey Bee
- Surprise Carrot Cake by Fried Ice and Donut Holes
- Chocolate Expresso Pots De Crème by Life on Food
- Banana Nut Bread by Fantastical Sharing of Recipes
- Coconut Chocolate Chip Cookies by Baking and Creating with Avril
- Soul Cakes by C Mom Cook
- Herb-Crusted Chicken Thighs by Shockingly Delicious
- Kiymali Borek {Turkish Ground Beef and Phyllo Pie} by Chocolate & Chilies
- Lemon Berry Muffins by Table for Seven
- Double Chocolate Raspberry Brownies by Without Adornment
- Apricot Honey Scones by The Spiffy Cookie
- Avocado Pesto Pasta by Loving Life
- No Bake Berry Cheesecake by The More than Occasional Baker
- Scotch Eggs by Kudos Kitchen by Renee
- Bread and Butter Pudding for One by Enriching Your Kid
- Raspberry Brown Sugar Chocolate Chip Ice Cream by Natural Noshing
- Oatmeal Cookies by Making Miracles
- Baked Garlic-Chili Fries by Brooklyn Locavore
- Fleur de Sel Caramels by Hapa-Tite
- Broccoli Dal (Broccoli with Lentils) by Curious Cuisenaire
- Baked Eggs in Avocado by K & K Test Kitchen
Tara says
Yum! Adorable photo with your dog 🙂 I would have a hard time waiting for these to rise too.
susan @ The Wimpy Vegetarian says
I love Sally's site, and love how these rolls look. There's nothing quite like homemade rolls, IMO. Great pick this month!
Christie Campbell says
Thanks, Susan! Homemade rolls are delicious, that's for sure. These are super quick and tasty!
JJ - 84thand3rd says
What perfect looking rolls, great SRC pick!
Christie Campbell says
Thank you, JJ!
Mary Kay says
WOW those looks so amazing!
Christie Campbell says
Thank you, Mary Kay!
Karen Kerr says
Sally's bio can be pretty intimidating right? She is an amazing person and so sweet. I LOVE her blog. Beautiful rolls.
Christie Campbell says
How right you are, Karen! It was intimidating! Thank you for the compliments.
Sara says
Yum! Homemade rolls are soooo good and always end up being easier than I think they will be!
Visting from group A 🙂
Christie Campbell says
Thanks for stopping in, Sara. I love seeing all y'all reveals. These rolls truly were super easy!
Couscous & Consciousness says
Gosh, I often bake bread, but I never think to make rolls. These look very tantalising.
Sue
Christie Campbell says
Oh…they were tantalizing! See how they tormented Missy? LOL
Winnie says
These rolls are looking fantastic!
Love the texture
Christie Campbell says
Winnie, they were so soft and moist. Just delicious!! Thank you!
Lynn Huntley says
Great SRC pick~ Looks delicious:) Lynn @ Turnips 2 Tangerines
Christie Campbell says
Thank you, Lynn.
Avril says
Is there honestly anything better in life than homemade dinner rolls?! Um, NO! 🙂 I love that you picked this recipe for your SRC pick and shared it will all of us…now I have a fabulous dinner roll recipe that I will just have to make soon!
Christie Campbell says
I have to agree with you, Avril. Fresh bakes rolls are the BEST! I hope you do try them soon.
Stephy says
These look so good and so easy. I've been searching for a perfect dinner roll recipe for quite some time. I'll have to check this one out.
Christie Campbell says
Please do, Stephy. It truly was a simple recipe to make that taste scrumptious!
Jess @ Flying on Jess Fuel says
Haha… that poor dog wants those rolls sooooo badly!! I don't blame her– they look awesome!
Christie Campbell says
Thanks, Jess. She did get a taste eventually. She's spoiled. LOL
Rebekah Hills says
Mmmm…. I can smell those through the computer. Fantastic choice this month!
Christie Campbell says
Thank you , Rebekah. They smelled as irresistible as they tasted.
Rebekah Hills says
Mmmm…. I can smell those through the computer. Fantastic choice this month!
Dorothy at Shockingly Delicious says
Fluffy and soft and crazy delicious? I am allll in!
Christie Campbell says
That's what I said, Dorothy! 🙂
Sarah E. says
1. Missy is just adorable.
2. I remember when I had Sally's blog – all the bread just called to me
3. The rolls look PERFECT!! YUM 🙂
Happy Reveal Day, Christie!
Christie Campbell says
She's spoiled rotten Sarah! And she's like her mom; LOVES bread. LOL I have so many recipes I'm going to pin and try later. Her blog is amazing with the bread choices.
Melissa says
Making any kind of bread at home is always so much more rewarding than picking up a pack of it at the store. These rolls look and sound delicious! Great pick this month 🙂
Christie Campbell says
Thanks, Melissa. There were so many to chose from on her blog. I was overwhelmed! This one was perfect for us, though. So tasty!
Emily says
I love homemade bread. These turned out perfectly. I love the view of them all together. So pretty! Happy Reveal Day!
Christie Campbell says
Emily,
Thank you! They were rather tasty and perfect for dinner a few nights that week. They stayed soft and buttery. YUM!