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Grammy’s Soft Dinner Rolls

rolls in a white basket
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Grammy’s Dinner Rolls…the kind of rolls that melt in your mouth and remind you of your dearest childhood memories. Made with instant yeast, sugar and flour these are simple dinner rolls that never fail.

  • Total Time: 2 hours 30 min.
  • Yield: 30 rolls 1x
  • Category: bread
  • Method: baking

Ingredients

Scale
  • 2 cups milk (can use any percentage of fat)
  • 1 cup butter *
  • 4 cups flour **
  • 1/2 cups sugar ***
  • 2 Tbsp INSTANT yeast
  • 1 1/2 tsp salt
  • 4 eggs
  • 3 cups flour

Instructions

  1. In either a saucepan or microwavable bowl, scald milk (bring it to boil). Add butter to the milk and set aside to let cool.
  2. In stand mixer bowl with paddle attachment, add 4 cups flour, INSTANT yeast, salt and sugar (wait to add the honey if using).
  3. When milk/butter mixture is cool enough to touch with your tiny finger, turn mixer on low and add warm scalded milk to the flour/yeast mixture. Once added, add the eggs. (Add the honey at this point). Let beat on medium/high for about 5 min until mixture is shiny. The gluten developes during this process.
  4. Once shiny, turn off and switch attachment to the dough hook.
  5. Add remaining 3 cups flour…1/2 cup at a time. Mixing on low after each addition. Add until the dough pulls away from the side but is still sticky enough to stick to the side. Stop adding flour even though you may think it is too soft. A soft dough is much better than a stiff dough. (my mom told me that). Knead dough using dough hook, on medium speed for 10-12 min. 
  6. Leave everything as is and simply TURN off the mixer. Let rise for about 1 hour or until the dough is bubbling to the top of the mixing bowl or even over the top.
  7. While rising, prepare pan, melt some butter, have salt shaker available if using and have pizza cutter easily graspable.
  8. Once risen, punch down and pinch off 4 in round dough ball to roll out on floured surface. Flatten into round disk, cut into pizza slices.
  9. Beginning with large end, wrap around thumb until in the shape of a crescent roll. Place on prepared pan to rise. (CAUTION: once the rolls begin to rise, if you move them they will POP and begin to flatten. This produces a flat roll. AKA not fluffy. Do NOT move them when they begin to rise.)
  10. Let rise in warm area until doubled. Mine usually take about 45 min.
  11. Preheat oven to 350 degrees. If my kitchen is on the colder side, I place my roll pan on the stove while the oven is preheating. This helps them rise quicker.
  12. Brush with butter and sprinkle with salt for extra savory and flaky-ier roll. (or you dont have to do this)
  13. Bake for 8-10 min until the top is slightly golden. Underbaking is dangerous because it will make you want to eat the whole pan.
  14. Enoy!

Notes

* Can use 1/2 cup butter. Of course, the entire 1 cup makes for the flakiest, buttery-iest rolls. But just in case you’re wondering…

** Have used mixture of flours for different textures. Ie: whole wheat, or white whole wheat etc. Unbleached white flour produces the fluffiest grandmay rolls:)

*** Can use 1/4 cup sugar + 1/4 cup honey. If you use any amount of wheat flour, I like the honey flavor mixed with the nuttiness of the whole wheat. It becomes honey whole wheat!

Find it online: https://www.thegoldenbeets.com/grammys-soft-dinner-rolls/