Skip to main content

Dinner Rolls


I don't intend for this to become a food blog exclusively, but that seems to be an easy subject for me lately.  One of my family favorite recipes are these fluffy, warm, there's-no-place-like-home dinner rolls.  When we lived in Taiwan, I made them almost daily and my family devoured them.  I'm so, so glad I have my real oven to bake in now, rather than my Costco countertop oven that did okay, but just not great.  It was like a grown up Easy Bake Oven.  Anyway, this is a relatively simple recipe, tweaked a bit from what my homemaker extraordinaire sister, Julie, gave me.  Before we get started, let me suggest you do yourself a favor and buy some decent yeast.  Good yeast is the secret to any bread concoction, in my opinion.  I use Saf instant yeast and store it in the refrigerator or freezer and it will last a long time.  I keep mine in a plastic storage container.  Fresh flour makes a difference too.  I like Gold Medal all-purpose flour or King Arthur bread flour typically. I hope my recipe works for you!  The more you make these, the easier they'll be to whip up.

  • 1/4 cup sugar
  • 1 1/4 cup milk
  • 1 tablespoon yeast
  • 1/4 cup vegetable oil
  • 1 teaspoon salt
  • 1 egg
  • 2 cups all purpose flour or bread flour
  • 1 1/4 cup all purpose flour or bread flour
  • additional flour to sprinkle on countertop and dough to roll out
Step 1.  Microwave milk for about one minute or 70 seconds.
Step 2.  Whisk very warm milk together in a large bowl with sugar and yeast.
Step 3.  Add oil, salt, egg.
Step 4.  Whisk the first two cups of flour in with the other ingredients.
Step 5.  Set whisk aside and use a large spoon to stir in the 1 1/4 cups flour, stirring for a few minutes until everything is well blended.
Step 6.  Put lid onto bowl and set aside to let rise for 1 1/2 hours.
Step 7.  Remove lid, then sprinkle flour on top of risen dough, and also onto the countertop.
Step 8.  Turn out all of dough onto counter, then sprinkle more flour so it won't still to rolling pin.
Step 9.  Roll dough into a 16" to 18" circle, so it looks like a large pizza dough.
Step 10.  With a pizza cutter, cut into 16 pieces.  (Cut in fourths, then eighths, then 16ths.)
Step 11. Roll each pizza slice looking piece of dough into a crescent shape with the outer edge of the circle rolled up first, and the tips wrapping around it.
Step 12.  Place four rows of four dinner rolls onto a cookie sheet or silpat baking sheet, then cover with a clean dish towel to let them rise again for about 40 minutes.
Step 13.  Bake at 400 F for 10 minutes.
Step 14.  Cool and serve.  Makes 16 fabulous dinner rolls.

Comments

Mom in training said…
I'll have to try this smaller recipe sometime, for times when I don't need 32! Thanks Kelly

Popular posts from this blog

Fun with Ninnies and Nini

Our family got to attend the monthly stake temple day at the Taipei temple on Saturday.   Lindsey and Christopher did their temple work, then waited outside on the beautiful grounds and at the chapel next door until we were finished with our session. After that, we enjoyed hamburgers at a place we heard about called California Grill, then did some exploring.
Lindsey arrived last week from Rexburg, completing 32 credit hours and her first year of college at Brigham Young University-Idaho. We are so glad to have her home with us!  She will be with us until she starts school again in September and will be taking two classes online in the meantime.  In addition to Lindsey's arrival, we've been blessed to have the company of 7-year-old Nini (her real name is Yeh Min-Yu) with us this week.  She's so darling and we love having her around too.  It's kind of funny that when Lindsey was a little toddler and she could not say her name well, she called herself Ninnies.  So we h…

Isaac's creation

One year ago today, this little angel came into our world, sent directly from heaven, without a doubt.  Isaac is our fourth child, but the first that I gave birth to.  He was the result of a successful fertility treatment called In Vitro Fertilization (IVF), our first and only attempt.  The fact that I was 48 years old when I got pregnant, is a miracle in and of itself.  I had long since given up the idea of ever being able to experience pregnancy and childbirth after having been diagnosed with unexplained infertility, until a rare contact from a dear friend had renewed my desire.  This is the story of how Isaac came to be, and the loving environment that welcomed him.  Take note of the numerous small miracles along the way, leading up to our pursuing this dream.

There was a three-week window of opportunity when our family had come to our Austin home for the holidays, while we were living in Taiwan for one year.  My long, lost friend sent us a beautiful Christmas card, perhaps the fi…

Flagstaff House Executive Chef Mark Monette's Family Legacy

Mark Monette, executive chef and partner of Flagstaff House, has been the man behind the scenes in the kitchen for countless special occasions and celebrations. This fine dining restaurant situated a few miles up Flagstaff Road in Boulder, perched at the Flatirons' edge with a bird's-eye view of the city, is where Monette has spent more than three decades fine-tuning his craft in this family run business. The restaurant and staff have received accolades and notoriety locally and nationally, including recognition for being named "Top Ten Restaurant in Boulder," "Most Romantic Restaurants in America" and "Best American Cuisine and Best Wine Selection." (This article is from a Q&A interview I did with him in February, 2017.)
Your father, Don Monette, bought the Flagstaff House in 1971 when you were 10 years old. What do you remember about the restaurant back in those days?
"We would come up here in the summer and work, and it was just busy al…