These really are the best soft and flavorful homemade dinner rolls ever! I found the recipe over at The Stay at Home Chef and all I can say is that she did not waste that 5 years perfecting this recipe.
Prep time 3 hours
Cook Time 12 mins
Author: Rachel Farnsworth
Yield: 24 rolls
2 cups warm milk
2 tablespoons instant dry yeast
¼ cup white granulated sugar
2 teaspoons salt
6 tablespoons salted butter, softened
2 large eggs
6 cups all-purpose flour
1 tablespoon melted butter
- In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
- Add in 5½ cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining ½ cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
- Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes – it should double in size.
- Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four.
- Cover and let rise 1 hour.
- Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
- Remove rolls from oven and brush with melted butter. For a sweet twist I sometimes use a honey butter.
- Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.
ROLLS OF SHARON aka CINNAMON RAISIN BUNS
2 packages Fleischman’s Rapid Rise Yeast
1/2 cup + 2 teaspoons sugar
1/2 cup WARM water
1 cup scalded milk (2 minutes in the microwave)
1/2 cup Crisco stick
5 cups flour, divided
2 large eggs, well beaten
1 teaspoon salt
- In a small bowl combine the warm water, 2 teaspoons of sugar and both packages of yeast until well blended. Set aside.
- In a mixing bowl combine the scalded milk, Crisco stick, 1/2 cup sugar and salt. Blend well.
- Add yeast mixture and blend well.
- Add the well beaten eggs and half the flour. Mix until well blended.
- Add the remaining flour (a little more if too sticky) and mix well until dough leaves the sides of the bowl and is elastic.
- With vegetable oil, wipe the inside of another bowl.
- Place dough in bowl and turn once.
- Cover with wax paper and a towel.
- Let rest in a warm place until double in size.
- Punch down and divide into 2 balls.
- Put one on the pastry board and one back in the bowl.
- Let rest 10 minutes.
- While resting prepare the filling ingredients.
- Roll the dough to 1/8 inch thickness in a rectangle about 18×24 inches.
- Spread half the melted butter over the dough and sprinkle with half the cinnamon sugar.
- Spread half the raisins over that.
- Roll tightly jelly roll style and cut into 18 rolls.
- Place rolls in greased pans 1/4 to 1/2 inches apart.
- Cover with wax paper and a towel.
- Let rise again until double in size.
- Bake 15-20 minutes at 350 degrees.
- While baking prepare the icing.
- When rolls come out the oven, put globs of icing on each one. Return to the oven for a minute or two to melt icing all over the rolls.
1 stick melted butter
1 cup sugar
2 tablespoons cinnamon
1 cup golden raisins
- Whisk together the sugar and cinnamon until well blended.
1 stick butter, softened
3 3/4 cups powdered sugar
1 tablespoon powdered vanilla
4-6 tablespoons milk
- Mix all together until smooth.
When re-heating rolls, put a pad of butter on top of roll before microwaving.
These freeze really well.