When I make these dinner rolls I remember my Grandma. She made the best dinner rolls. I have her recipe, but every time I try to make them they never turn out right. These dinner rolls taste a lot like hers. I like to think that she smiles down upon me when I make them. One thing you have to know about how I make these, is that I use a lot of butter. They are a hit at every dinner, get together, or feast. There are rarely any left. I can’t describe how good they are. I can try: buttery, flaky, sweet, salty, mmm delicious.
Best Dinner Rolls
- 1 1/2 C. Whole Milk
- 2 C. Water
- 3/4 C. Sugar
- 1 Stick Salted Butter – cut into 1/4" or smaller slices
- 2 T. Instant Yeast
- 1 T. Table Salt
- 9-10 C. All Purpose Flour
- 3 Sticks Salted Butter 1 of them needs to be softened
- Combine milk, water, sugar, and 1 stick of butter into a microwave safe bowl. Microwave until butter is melted. Once melted take a whisk or stir with another stirring utensil and stir the mixture together, mainly to get the sugar dissolved. Pour this into a stand mixer fitted with the paddle attachment.1 1/2 C. Whole Milk, 2 C. Water, 3/4 C. Sugar, 1 Stick Salted Butter – cut into 1/4" or smaller slices
- To cool this mixture down enough to add the yeast, stir in 3-4 cups of flour, then add the egg, and leave it to cool for a couple of minutes. After it has cooled add the yeast and the salt as the mixer is mixing. Mix it enough to where you see strands of dough (I imagine them as gluten strands) Once mixed in replace the paddle attachment with the dough hook.2 T. Instant Yeast, 1 T. Table Salt
- Gradually add in 3-4 more cups of flour 1 or 2 cups at a time. Only add enough to make a dense but sticky dough. Don’t add too much flour, less flour is better than more so watch it. When you stick your finger in it, just a tiny bit of the dough should come off onto your finger. If too much does then add a little more flour, if none does you have added too much.9-10 C. All Purpose Flour
- Grease a large bowl and let dough raise until its doubled in size. When ready to shape, add 1 stick each of butter to 2 cookie sheets and stick them in the oven under the broiler until the butter melts pretty much all the way, but don’t let it burn. Repeat with other cookies sheet. Take out set and set aside. What you are looking for is melted slightly browned butter.3 Sticks Salted Butter
- Using oil spray, spray your work surface as to not add additional flour. Dump your dough out and divide it into 4 balls, as even as you can get them.
- Working 1 ball at a time, roll out in to a circleabout 1/4″ thick. Grab that 1 stick of softened butter and smear 1/4 of it over each dough circle. Just get your hands all init. Don’t be afraid to do it.3 Sticks Salted Butter
- Take a pizza cutter and cut the circle into quarters, then take those quarters and cut each into three equal triangles.
- Roll the dough starting with the wide end of the triangle
- Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls
- Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second. If you have a convection oven you can put them both in and just make sure to rotate and switch half way through the process.