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Nutrition Facts
Serving Size 1 rolls 52g Recipe makes 36 rolls)
Calories 149
Calories from Fat 44		(30%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 24mg		8%
Sodium 169mg		7%
Potassium 65mg		1%
Total Carbohydrate 22.3g		7%
	Dietary Fiber 0.7g	2%
	Sugars 2.9g
Protein 3.6g		7%
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Unknownchef86's Very Best Dinner Rolls

Recipe #96514 | 2½ hours | 20 min prep | add private note

⁽⁹⁰⁾ RATE IT NOW Print Recipe

By: UnknownChef86
Jul 28, 2004

These rolls are very soft and light. They make children and husbands very happy. My husband asked, "Can you make these ALL the time?"

36 rolls (change servings and units)

Ingredients

2 1/2 cups warm milk
4 teaspoons dry yeast
1/2 cup sugar
1/2 cup butter, softened
2 teaspoons salt
2 eggs
7 cups flour
1/4-1/2 cup butter (reserved)

Directions

1
Note: Due to its sticky nature, this recipe is best made in a standing mixer with a dough hook; the truly persistent could probably make this by hand with a bowl and a wooden spoon-- these rolls are worth the extra effort.
2
Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.
3
Add sugar, 1/2 cup melted butter, salt and eggs; mix well.
4
Add flour and mix well.
5
Blend at medium-low speed for about 5-10 minutes, scraping down sides once or twice.
6
Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
7
Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.
8
Remove the dough from the bowl and divide into 36"plops"; The dough will be very sticky.
9
Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops"-- they will smooth out as they raise.
10
Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
11
Melt the reserved butter and drizzle over the top of the rolls before baking.
12
Bake at 400°F for 10-15 minutes or until golden.

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Featured Reviews for This Recipe

From: Chef #217898

On Nov 22, 2009

I'd give these puppies ten stars if I could!!!!!!! They are so good, the flavor is amazing, and they are so tender! I threw a batch in the freezer, and pulled a bag out last night, my husband said I "have to" make them for Thanksgiving, so I think we've hit on a winner! I would second your suggestion to let them rise a second time. I dust my hands and workspace with flour when rolling them into little balls. Thanks again Unknownchef86, Happy Holidays!!!!!

0 people found this review helpful

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From: space cadet

On Nov 12, 2009

Wonderful! Perfect! I tried this recipe a couple months ago, and it immediately became my new standby. Makes an enormous sheet of such lovely and delicious rolls! I have shared these with friends a number of times already, and they always win high praise and recipe requests. Because I use saf instant yeast, I skip activating the yeast and just add all the ingredients to the mixer at once. I also add a little (maybe 1/4 - 1/2 cup) extra flour which seems to make the dough easier to handle when shaping the rolls (but it is still a very soft dough.) To shape the rolls, I use a floured sharp knife to divide the dough, then turn the edges of each "plop" under so they have a nice smooth top. I also have found that these rolls keep better than my old recipe, I assume because the dough is so moist. They are quite good even 2 or 3 days later.

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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.

14 people found this review helpful

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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

9 people found this review helpful

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