Yeast Bread Dinner Rolls

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Dinner rolls

Do you want to make people come running to your dinner table? Bake these. You’ll have neighbors lining up at the door begging to come in. “Stop letting your dog poop in my yard and we’ll talk.” See, it makes a great bargaining chip. They’re not hard to make. They take a little time but they are soooooooooooooooooooo worth it.

Ingredients

To make these rolls you need all-purpose flour, yeast, milk, sugar, butter Crisco, salt, and eggs. There aren’t any fancy ingredients here. This is good home cooking. Nothing crazy. I save that for the weekend.

In a large mixing bowl, mix your yeast and flour. Yeast looks so cool. I love yeast. Stacy loves yeast!

Heat it up!

In a saucepan combine milk, sugar, butter Crisco, and salt. Heat it just a little bit until the Crisco almost melts but not quite. You don’t want it to boil. We don’t want to shock the heck out of the yeast. We want to excite it, not give it a heart attack. The recipe says about 120° to 130°. You can test it if you want, but I usually just wing it. I’m a risk taker!

Stir it up!

Add the milk mixture to your yeast mixture and stir. Also add your beaten eggs. If the milk was too hot, it would cook the eggs too. Big no-no. You’ll beat this mixture with a mixer on medium speed for about 30 seconds. Or you can be like me and just mix it really fast with your hand and see if you can go as fast as a mixer. You can’t. After the initial mixing, you want to mix quickly for about 3 minutes. This might be easier with a mixer, but I don’t always do the easy route.

Stiff dough

With a wooden spoon (I love homemade wooden spoons!) add as much flour as you need to make a really stiff dough. It needs to leave the side of the bowl when you stir, almost making a ball.

I knead you!

Turn your dough out onto a floured surface and knead for 6-8 minutes. This is a great workout for your arms! One! Two! Three! Repeat. You’ll sweat if it’s hot in the kitchen. Your baby won’t really tolerate this part well. Six minutes is too long to not focus on her. She’ll try to climb up your leg. Ignore the baby and keep kneading. Knead until it’s smooth and elastic. You’ll want it to spring back out when you push it with your finger. That part is cool. Try to refrain from poking it over and over.

Greased bowl and dough

Grease a large bowl with oil. Plop your dough in there and turn it over so it’s coated on all sides. Cover it and let it rise until doubled. This can take an hour, or this can take all day. Who knows? I never know. Bread is fickle, just like a woman. I guess that’s why I love it! I find that it rises quickly if you stick it in the oven with only the light on. Nice tip, huh?

1st rise

When it’s doubled in size, punch it down. Great stress relief! Punch it baby!

Let sleeping bread lie

Put it back on your floured surface and divide it in half. Let it rest for 10 minutes, covered. It’s tired. It’s worked hard. Nap time! Grease your cookie sheets while it naps.

Pinch to make smooth on top

For this batch I just wanted normal rolls, so I knew it would be 24. That makes 12 small balls from each half. I’m good at math. To get my rolls nice and smooth on top I pull them tight and bunch them up at the bottom. Pinch. Fun stuff.

Place in pan

Place them in your greased pan with a little space. Remember they have to double in size again. Cover and let them rise until doubled.

2nd raise

When they’re doubled in size, you’re ready to bake! Some people like to brush with butter before baking, but I like to do it afterwards. I’m a rebel.  If you didn’t want to use cookie sheets, you could use buttered muffin cups instead. You could also divide each roll into three pieces and roll them into mini balls. Place into a greased muffin cup and you have cloverleaf rolls! Genius!

Come to mama!

You will bake them until brown, about 14 minutes depending on your oven. They will make your house smell like a bakery! I love making rolls. Rolls give me rolls. Ha, ha! That was funny, admit it. Immediately remove rolls from pan and let cool on wire racks. Try to save some for dinner. They’re delicious straight from the oven with melted butter. Thank you Jesus for rolls!

Don’t forget to read yesterday’s post about Light Bread and enter to win a set of coupons so you can make your own yeast bread!

 

 


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About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and Keep Crockin': A Poorganic Slow Cooker Cookbook, and a stay-at-home and homeschooling mom to her two children, Annie (June 2009) and Andy (August 2012). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook, Youtube, Pinterest and more to keep up with her daily antics.

  • Haley

    Will you be making these at Thanksgiving, Christmas, and every other family event we have????

    • Stacy

      I always bring the bread. :-)

      • Haley

        Yes, but I don’t remember these!

        • Stacy

          Well, I’ve made them several times. :-) In fact, I think I made them last Thanksgiving.

  • Kim

    Love these!!!