Homemade Dinner Rolls are something we look forward to all year. We don’t bake often with white flour, but for Thanksgiving we break our rule for this delicious treat!
This was one of the first breads I ever made and was the beginning of my obsession with making homemade bread. When I was a teenager, my church youth group got together once a week, and this wonderful lady in my neighborhood taught me and a bunch of other 12 & 13 year old rambunctious and loud preteens how to make our own homemade dinner rolls. She taught us every step of how to make the perfect homemade dinner rolls! Also she made each of us feel how hot the water should be so the yeast would rise and we mixed and kneaded it. It shows that she had a lot of patience with us and I never forgot any of those steps.
I have been making these homemade dinner rolls for Thanksgiving dinner ever since she taught me how when I was 12…so I have been making them for a few years!! I have tried many different homemade dinner rolls but these are by far the best texture and taste! They are so yummy they just melt in your mouth!
I know I have been posting a lot about real food, and well for Thanksgiving I just can’t go without these homemade dinner rolls. They do have sugar in them and they are all white flour….but I figure I can make an exception for one day! I feel like I am giving out one of those secret recipes…but I really want to share this so everyone can try these out! I promise once you make these homemade dinner rolls you will never want to use those frozen rolls from the store again!!! I hope you enjoy them as much as my family does!
Homemade Dinner Rolls
6 ¾ tsp. Active dry yeast softened in ½ cup of warm water
2 Cups milk scalded
2 rounded tsp. salt
2/3 Cup Sugar
¾ Cup oil (I used Avocado oil)
8 Cups flour
Mix the yeast and the ½ cup of warm water together (I put this in my glass 4 cup measuring cup and add a teaspoon of sugar to it to help it rise). Set this aside in a warm place and let raise.
In a separate bowl, beat eggs and add the salt and sugar and beat together. Add the oil and beat, then add the milk (must be very warm-105 degrees but not too warm, because it will cook the eggs when you put it in. That happened to me once. Yikes!) Add the yeast once it has risen and mix together. Gradually add the flour until dough is too stiff to beat. Add the rest of the flour and mix and knead by hand (may be a little stiff).
Put a tiny bit of oil in bottom of bowl, just enough to oil the top of the dough then cover and put in a warm place and let it rise for an hour then punch it down and let rise again for 45 to 60 minutes.
Melt some butter and spread out on cookie sheet or glass 9X13 pan. Then grab a small amount of dough and tuck it under to form a ball (Steps 1-3). Take the ball of dough, dip top in the butter and rub all around it, you just need a light covering of butter on it, don’t put too much. Then set the roll on your pan…continue to do this putting the balls of dough about 1 inch apart on your pan. Let them rise again for another 40 minutes or as big as you want them. (Step 4)
Bake at 350 degrees. The secret to getting perfectly brown rolls is to cook them for 10 to 12 minutes first and then check that they are lightly brown on the tops. Then put tin foil over the top and tuck over the side of the pan. Cook for another 3 to 5 minutes checking the bottom to make sure it is turning brown too. It may take longer than 5 minutes depending on your oven, just check the top and bottom of the rolls about every 2 minutes so they don’t get overly browned. Once they are done butter the tops and serve warm.
Makes 36 rolls
(Note: The pictures for this post were of a 1/2 batch I made the other day, a whole batch will make 36 rolls)