She would make this not only during the holiday season but for any occasion. It was her signature recipe! Some of my favorite memories are coming home from school and smelling her freshly baked rolls in the house. Mmmm…the BEST! I am so thankful my mom suggested my grandmother to write the recipe down so we could all be blessed with her delicious sweet dinner rolls!
Active dry yeast: (not rapid rise or instant yeast) – In active dry yeast, the cells are alive but dormant because of the lack of moisture. So, when mixed with warm water (105°F- 115°F) the cells become active. This process is commonly known as “activating the yeast.”
Whole Milk: The milk also helps to activate the yeast. Heat milk , but be sure it is no hotter than 110°F.
Butter, unsalted: The butter helps to result in a higher rise Salt: salt adds flavor and helps to tighten the gluten structure Flour: All-Purpose Flour works well in this recipe. I have not yet tested using bread flour. Sugar: Sugar essentially provides “food” to the yeast, enhances the flavor and gives the crust a nice golden color. Eggs – Provide structure and flavor
Shape into a ~6-inch long strand of dough on a lightly floured surface. (like a snake or rope!) Gently tie the dough into a simple knot. Tuck the ends of the dough or leave the dough as a “tail.” Watch the video for extra guidance. Note: You can shape dough into any shape you prefer! ♡
Homemade Bread Rolls Tips & Tricks
Watch out for the temperature of the water & milk: Warm is key! The milk should never get too hot, if it does wait for it to cool to 110°F. If the water or milk being added into yeast gets too hot (120°F+) it can kill the yeast and your dough won’t rise). The sweet spot is 105°F-115°F so 110°F always works perfectly! Using all-purpose flour yields consistent results. I have not tested this recipe using any other flour variety. Be sure you are using active dry yeast. Baking with yeast can make you turn away from a recipe but wit my clear steps I am confident you will make the most delicious sweet dinner rolls!
This is a wetter, more sticky dough. This “wet” dough creates a lighter dinner roll but it can also be challenging or frustrating to work with. Use a lightly floured surface and lightly floured hands to work with the dough. No kneading, just folding. You will not have to knead this dough, but instead fold the dough ~8 times. Essentially, you are picking up the dough, lifting it up and folding towards the center. Folding is a tried and true method of gently continuing to develop dough strength, and is particularly useful when dealing with wet dough. I recommend using a digital kitchen food scale to make sure every dough roll is the same size ~75 grams will yield 25 rolls. Leave the dough balls/knots uncovered for the final 30 minute proof.
