Recipe courtesy of Tanya Holland
Homemade Dinner Rolls
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- Level: Easy
- Total: 41 min
- Prep: 20 min
- Inactive: 1 min
- Cook: 20 min
- Yield: 24 to 30 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 27 servings
- Calories
- 152
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 20 mg
- Sodium
- 123 mg
- Level: Easy
- Total: 41 min
- Prep: 20 min
- Inactive: 1 min
- Cook: 20 min
- Yield: 24 to 30 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 27 servings
- Calories
- 152
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 20 mg
- Sodium
- 123 mg
Ingredients
Directions
- In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.
- Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
- Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
- Preheat oven to 425 degrees F.
- Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.
