Hi Everyone,
You know what one of the best smells in the world is? Homemade bread baking in the oven. The smell of the yeast rising, the bread baking and the anticipation for it to be done, so you can dig into freshly warm bread. Oh yeah! Life couldn’t get any better. Sigh… So today I want you to experience the same love for bread that I have. So today, I have for you the most perfect dinner roll recipe ever.
This is the most easy and forgiving yeast bread recipe ever. I will admit, I forgot to add one crucial ingredient when making these rolls, salt. Yes I forgot the salt, yet my bread still turned out. I’ll be honest, I am not the best person when it comes to using yeast. I either make my dough soggy, or I knead it too much and it becomes hard as a rock. But you don’t have to be afraid, if I can make amazing dinner rolls so can you.
The rolls, are soft, light, buttery and will simply please your guests at the dinner table. I got this recipe from Fleischmann’s Bread World. It said for beginners and as much as I don’t want to admit it, I’m a beginner bread maker.
The recipe makes 12 dinner rolls and only come in at 106 calories. Pretty good for bread that contains butter and milk. For the yeast I used Fleischmann’s Rapid Rise Yeast. It makes rising time so much quicker and it is so easy to use. You can find it at your local grocery store.
- Serves: 12 Rolls
- Serving size: 1
- Calories: 106
- Fat: 2.2
- Carbohydrates: 19
- Sugar: 2.7
- Sodium: 102
- Fiber: 1
- Protein: 2.7
- 2 to 2-1/4 cups all-purpose flour (I used 2 cups)
- 2 tbsp. sugar
- 1 packet Fleischmann's® RapidRise Yeast
- ½ tsp. salt
- ½ cup milk (whole, 2%, 1% OR skim)
- ¼ cup water
- 2 tbsp. butter OR margarine
- Combine ¾ cup flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended.
- Combine milk, water and butter in a small microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add ¼ cup flour; beat 2 minutes at high speed. Stir in just enough remaining flour so that the dough will form into a ball. (I ended up using 2 cups total)
- Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
- Cut dough into 12 equal pieces; shape into balls using your hands. Place in greased 8-inch round or square pan. Cover with towel; let rise in warm place until doubled in size, about 30 minutes .
- Bake in preheated 375ºF oven for 20 minutes or until golden brown.
- Remove from pan by running a knife around the edges and invert onto wire rack; brush with additional melted butter, if desired. Serve warm.
I enjoyed making these rolls. My Husband saw the dough on my bread board and he said, you made that? Yes I did! It looked perfect. You can check out the picture here. I documented the making of my rolls on Instagram, check them out.
Classic recipes or new twists, there’s a fan for every kind of recipe at your Thanksgiving table. You can find more holiday inspiration in our recipe index for Karo Syrup and Fleischmann’s Yeast online.
Remember, baking from scratch is an easy way to treat yourself and loved ones. Fleischmann’s Yeast and Karo Syrup make it easy to “bake” someone happy this holiday!
Have a wonderful day!
Toodles,
Jennifer
I received free product to share a post with you. All opinions are my own.
Everyone needs a great dinner roll recipe. Especially around the holidays. These look divine. Can’t wait to give them a try!
Thank you Tori! Let me know how they turn out for you if you make them. 🙂
Can these be frozen. Freeze the dough or make and bake then freeze.
Hi Margaret, Yes the dough can be frozen and bake and freeze. I think they are best fresh out of the oven.
I would loooove to try these! They look sooo damn fluffy
Thank you Sophia! 🙂
Yum, these look amazing and I know the aroma is was better! I think, from looking at them, you could now consider yourself a yeast expert!