Dinner Rolls

As seen on

once upon a chef

Total Time

1 Hour, plus about 2-1/2 hours to rise

Prep Time

35 Minutes

Cook Time

25 Minutes

Rating

(34)

Ingredients

12 rolls

½ cup milk
¼ cup water
1 egg
2 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for dusting
½ cup instant potato flakes
2 tablespoons nonfat dried milk
2½ tablespoons sugar
1¼ teaspoons instant, quick, or rapid-rise yeast
1¼ teaspoons salt
4 tablespoons unsalted butter, at room temperature, plus more for serving

Kid-Friendly Baking Dinner Dairy ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

Step 1

In a small microwave-safe bowl combine the milk and water. Heat until lukewarm, 20 to 30 seconds on high heat. (This can also be done in a small saucepan on the stove.)

Step 2

In the bowl of an electric mixer fitted with the dough hook, combine the egg, flour, potato flakes, dried milk, sugar, yeast, salt, and 3 tablespoons of the butter. Add the warm milk and water mixture and knead on medium-low speed for about 5 minutes until you have a smooth, soft dough. (Don’t worry if the dough sticks a bit to the bottom of the bowl.) To remove the dough from the bowl, dust your hands with flour and scrape it out.

Step 3

Using your hands (dust them with more flour if necessary), shape the dough into a ball and place in a lightly greased bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm, draft-free place until it's doubled in bulk, about 90 minutes.

Step 4

Invert the dough onto a lightly floured work surface (it will deflate). Divide it into 12 even pieces (each piece should weigh 1¾ to 2 ounces). Shape each piece of dough into a smooth ball by tucking and pinching the edges underneath to form a plump little bun.

Step 5

Grease a 9-inch round baking pan with nonstick cooking spray. Place the rolls in the pan, arranging 8 evenly around the perimeter and 4 in the center. Cover the pan with plastic wrap or a damp kitchen towel and let the rolls rise until they're almost doubled in bulk, puffy, and touching, about 1 hour. Toward the end of the rising time, preheat the oven to 350°F and set an oven rack in the middle position.

Step 6

Melt the remaining 1 tablespoon butter. Brush the rolls with the melted butter and bake for 23 to 25 minutes, until golden brown. Remove from the oven, and turn out onto a wire rack. Serve warm or at room temperature with butter. Store the rolls in a sealable plastic bag for several days at room temperature, or freeze for longer storage.

Chef’s notes

Freezing Instructions:

You can freeze the rolls before or after baking. To freeze before baking, after completing the first rise and shaping the dough into 12 balls, put the dough balls on a baking sheet, pop them in the freezer for about an hour or until they are no longer tacky, and then put then in a resealable freezer bag; freeze for up to 3 months. When ready to bake, thaw the dough balls at room temperature for a minimum of 3 hours. Once thawed, place the dough balls in the baking dish for the second rise and proceed with recipe. To freeze the baked rolls, let them cool completely, wrap tightly in aluminum foil, and place in a freezer bag. Freeze for up to 1 month. To thaw, remove the rolls from the freezer and let sit at room temperature for at least 3 hours. Place the foil-wrapped rolls in a preheated 350°F oven for 10 to 15 minutes, until warm.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Dinner Rolls

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Chef’s notes

More recipes by once upon a chef