I am so addicted to making these dinner rolls. My mother-in-law so generously shared the recipe with me, and boy have we been devouring these puppies! They are super easy to make, especially if you have a bread machine to do the kneading for you. If you don’t have a bread machine, you can always knead the dough by hand. Allow a double rise before baking if foregoing the machine.
From Scratch Dinner Rolls
*Makes 12 rolls (never mind the missing one in the picture, I just couldn’t resist!)
- 1 cup warm water (not hot)
- 1 beaten egg
- 3 Tbsp oil
- 3 Tbsp sugar
- 1 tsp salt
- 1/3 cup dry milk
- 3 cups bread flour
- 2 tsp activated dry yeast
- *butter for tops of rolls
Put all of the ingredients in a bread machine, in order as listed, ending with the flour. Make a well in the flour and add the yeast. Set the machine to the dough setting, and allow it to do the kneading for you. When the dough is finished rising, dump it out onto a floured surface, turning to coat both sides lightly.
If you don’t have a bread machine, mix all of the ingredients together in a bowl until well combined, then dump the dough onto a floured surface and knead until it becomes elastic and smooth. Place the dough in a greased bowl and allow to rise in a warm place until double in size. Punch down, then continue as directed.
Lightly grease a muffin pan with coconut oil. Knead the dough as needed until it’s smooth and elastic. Pull off 12 equally sized pieces of dough and place one in each section of the muffin pan.
*TIP: Flour your hands well before you knead and pull the dough. If it starts sticking to your fingers, don’t wash them, just rub more flour onto your hands. Otherwise, it will be all too much like pulling taffy… a mess!!
Allow the dough to rise for 30 more minutes. Preheat oven to 400*. When ready, bake for 8-10 minutes, or until the tops are browned. Immediately after removing them from the oven, rub the top of each roll with butter to make them soft and even more delicious.
You can also use this recipe to make a bread bowl for dips and soups by baking the dough in larger pieces on a cookie sheet instead of a muffin pan.