Mom's Best Dinner Rolls
 
Prep time
Cook time
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The perfect dinner roll. Extra perfect for holiday dinners like Thanksgiving. We love to eat our leftover turkey on these rolls. Make a double batch so you can have a ton leftover.
Author:
Recipe type: Dinner Roll
Serves: 40
Ingredients
  • 2 (1/4 oz) envelopes active dry yeast or 1 tbsp plus 1½ tsp active dry yeast
  • ½ cup warm water +1 tsp granulated sugar
  • 6½ cups all-purpose flour
  • ¼ cup sugar
  • 1 tbsp salt
  • 1½ cups warm milk (If you have powdered milk you can add ½ cup powdered milk to the dry mixture and use 1½ cups more warm water instead of warm milk...hopefully that makes sense)
  • ½ cup warm water
  • 2 eggs, slightly beaten
  • ½ cup canola oil or melted shortening
Instructions
  1. In a small bowl combine the yeast , ½ cup of warm water, and 1 tsp granulated sugar. Mix and let sit for 5-10 minutes.
  2. Meanwhile in a large mixing bowl combine the flour, ¼ cup sugar, and salt. (If you are choosing to use powdered milk, you will add it to these dry ingredients as well.) Mix well and set aside.
  3. Next, In a medium size bowl combine the warm milk, warm water, beaten eggs, and canola oil. (To heat the milk I usually put it in a small pan on the stove and watch it closely. I use my finger and only let it get as warm as a kids bath water or a babies bottle. You want the temp to be between 100-110 F.)
  4. Make a hole or well in the center of your dry ingredients. Pour both bowls of wet ingredients in. MIx well. The dough will be sticky, but if it seems extra sticky add ½ to ¾ cup of flour.
  5. Cover with plastic wrap or a loose dish towel. Let rise to double its size, twice. Punch down each time it rises. *See notes for quick rise method. (Also if dough is sticky after first rise you can knead in another ½ cup of flour. But remember you want it to be a soft dough, so only add enough flour to make it workable if it's too sticky.)
  6. After you have punched the dough down the second rise, divide the dough in half and roll it out. Sprinkle flour on your working surface and roll the dough out to about ⅓-1/2 of an inch thick.
  7. Use a cup or circle cookie-cutter to cut circles out of the dough. Put a small pat of butter in the center of the circle and fold it over using your finger to cinch it shut. I forgot that if you don't fold the top over the bottom a little, the rolls will pop open when they cook. *See the pictures in the step by step to see what I mean. My first batch popped open. :)
  8. Place folded rolls on a greased cookie sheet or on cookies sheets that has been covered with parchment paper or a Silpat silicone mat. Cover lightly with plastic wrap or a dishcloth again and let them rise for at least 30 minutes or until they have almost doubled in size.
  9. Uncover and bake at 400 degrees for 10 minutes. Brush with butter while still warm.
  10. Let cool completely before putting in bags or a container for storage or freezing.
Recipe by Real Life Dinner at https://reallifedinner.com/moms-best-dinner-rolls/