The only time I really attempt to make sweet dinner rolls is during the holidays or a special family dinner. Growing up, my Mom and my Aunt Marlene made the most awesome dinner rolls. I remember watching my mom scald the milk on the stove and putting the butter in the hot milk to let it melt and then she would let it get down to a temperature that would not kill the yeast. I also remember watching her put the yeast in warm water with a little sugar to “proof” it. Things have changed since those days.
You don’t have to scald your milk (and I don’t even use cows milk, I always use almond) and there is instant rise yeast that you don’t have to “proof”. I have always wanted to achieve the look I got above. They aren’t as tall as I remember my Mom or Aunt’s to be, but there were as fluffy, tender, and flaky as I remember theirs being! Maybe my mom made her rolls smaller or put them close together when she put them in the baking pan. I’m not sure, but this way worked out just fine for me and I’m so pleased with my results!
The recipe for these rolls came from allrecipes.com and is a 5 star user rated recipe. Its now also a 5 star rated recipe for me! The original recipe is for a bread machine but my bread machine has been long gone and I don’t really feel the need to buy another one. I never have cared for the shape of the loaf when you baked in the machine, and my only use for the one I did have was to mix the dough. I have found my Kitchen-Aid mixer with my dough hook works just as good if not better.
This will be my go to recipe from now on when I want to make rolls for a special dinner. This recipe was doubled from the original and I didn’t get quite as many rolls as the recipe stated I would, but I most likely made my rolls a little bigger.
- 1 cup warm water
- 1 cup almond milk, warmed
- 2 large eggs
- 2/3 cup unsalted butter, softened
- 1/2 cup sugar
- 2 teaspoons salt
- 3-3/4 cups white whole wheat flour
- 3-3/4 cups all purpose flour
- 2 .25 oz packaged quick rise yeast
- Place ingredients in kitchenaid attached with dough hook as follows:
- water, milk, eggs, sugar, butter, white whole wheat flour, salt, yeast.
- Stir on low setting until mixture starts to come together. This will be a wet, loose dough. Scrape down the sides of the kitchen aid and stir with dough hook another two minutes. Add white flour, 1 cup at a time stirring with the dough hook on low until combined. Turn setting up one more notch and knead the dough for another 3-4 minutes. Dough will pull away from the bowl.
- Remove from kitchen aid bowl and set dough on counter. Clean bowl and dry well. Pour a small amount of olive oil in bottom of bowl and rub around bottom and sides of bowl (or spray with non-stick cooking spray). Place dough back into bowl and cover with a towel. Set in a warm spot and let rise until doubled in size.
- Punch down dough and cut dough in half. Cut each piece in half two more times. This will give you 8 even sections. Cut each of those sections into 4 equal pieces. You should have 24 rolls. Shape roll and place in 1-9×13 pan (18 rolls 3 across and 5 down) and in a 9×5 loaf pan (2 across and 3 down). Let dough rise 1 hour.
- Bake at 350 for 20-25 minutes or until rolls are golden brown. Remove from oven and immediately brush tops with butter. Enjoy!