Unknownchef86's Very Best Dinner Rolls

From: Chef #319854

On Jun 15, 2008

These are pretty much the same as a family recipe I have. We call them "Yummy Soft Rolls". I also use them as a base for orange rolls. Again, yummy. Easy recipe. I did butter my hands (I "lotion" the melted butter all over my hands every few rolls) and it helps to keep them from sticking together on the pan so much too. I also used a jelly roll pan and a 9" round for the stragglers. A full batch gave me about 55 rolls. I think that they are a nice moderate dinner roll size.

From: muffintop

On Jun 14, 2008

I didn't love these but they were good and easy to make. I halved the recipe and substituted a cup of whole wheat flour for one of the all purpose and something just didn't work. I'll try again with the true recipe.

From: mianbao

On Sep 10, 2004

Mmmmm, yes, very soft and very light and buttery. I'm happy I found this recipe. I made the rolls by hand, without any additional flour, so the punching down and dividing into "glops" was a little messy. I buttered my hands in the end, and that worked fairly well. Thank you very much for sharing this recipe.

From: Marianne5

On Oct 11, 2005

I have always been intimidated when it comes to making bread. This recipe has converted me into a dinner roll expert in one batch! I halved the recipe for a dinner party of four. They were light and had a delicious buttery flavor. I had extra time and allowed these to rise 3 times (for 1 hour each) prior to making the "plopps" and letting them rise for the final 40 minutes. I made 18 rolls using one 9x13 pottery baking dish.We used leftovers for breakfast with jam and mini turkey sandwiches for dinner. Thank you for this wonderful recipe! I will definately make these again! Marianne