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Classic Dinner Rolls

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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.

Classic Dinner Rolls

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!

Classic Dinner Roll

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*

Classic Dinner Rolls

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.

Classic Dinner Rolls

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.

Classic Dinner Rolls

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!

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Classic Dinner Rolls
Yield: 12

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

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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

1

Amount Per Serving Calories 751Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 11mgSodium 59mgCarbohydrates 150gFiber 5gSugar 7gProtein 21g

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34 Comments

  1. 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!

  2. 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.

  3. 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!

  4. 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 🙂

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