Classic Dinner Rolls
Who can resist warm yeast rolls, fresh from the oven?
I admit, I love to bake but I had yet to make yeast rolls. This recipe was simple, easy and turned out ABSOLUTELY DELICIOUS! This will definitely be my go-to roll recipe. Sweet but not too sweet, soft and fluffy. YUM!
As I was kneading this recipe I was convinced it would not turn out; the dough was stiff, and did not have much elasticity to it. I did not use a standing mixer, but rather mixed by hand. With little hope, I let the bread rise and it did actually do quite well! I made 6 instead of 12, the balls were big and slightly misshapen but fit the pan nicely. Once cooked, the dough was quite tasty, however it was a little dry, and not as dense as I would have liked. I believe dinner buns made with potato are more my style!
these rolls are so soft and fluffy and buttery, definitely my go to recipe. so delicious!!
These did not rise at all! The dough was dry. I made them as recipe directed but sometime has to be wrong with the directions. No rolls this Easter.i
These turned out really good! I melted about an ounce of Dill Havarti with the milk and butter, and added powder garlic. It gave them a nice flavor!
I had to use 1/3 c. less flour and rolling the dough into balls left them kinda misshapen and not smooth. I have better luck proofing yeast instead of using it dry in the recipe.
These were very simple to make and absolutely delicious! I only baked them for 15 minutes, but I suppose they could’ve used another couple of minutes. Moist, fluffy, buttery and yeasty. My dad proclaimed them, “better than biscuits!” And my four year old daughter ate two slathered with butter with her dinner.