For Thanksgiving this year, I wanted to make a new dinner roll recipe. I experimented with a few different sage & cheese flavored rolls, but ultimately, Eric helped me to see that with all the other flavors present in the Thanksgiving meal, a simple, basic, buttery, delicious roll was the way to go. And after a few weeks of making mediocre rolls, I finally agreed. There’s nothing exotic or fancy about these rolls. But they are rich & buttery and absolutely fabulous! In the 2 weeks I spent perfecting the proportions of the ingredients and the technique of the instructions for the recipe, we munched our way through 3 batches of these rolls. They were awesome with the vegetarian stew from a few weeks ago, as well as with Campbell’s tomato soup for weekend lunches and a cauliflower soup recipe. (That post will be published sometime this winter!) I expect to make a few batches of them for our Thanksgiving feast!
I’ve made changes to and adapted the original Martha Stewart recipe to allow this version of the rolls to be made using the dough setting of a bread machine.
Dinner Rolls
Dinner Rolls (adapted from marthastewart.com) Total Time Required: 4 hours, Bake Time: 20 mins, Makes: 15 rolls
Ingredients:
- 2 1/2 teaspoons active dry yeast (1/4 ounce package)
- 1 cup milk
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 large eggs
- 3 1/4 cups all-purpose flour
Directions:
Place the ingredients in the pan of a bread machine in the order required by the manufacturer. For liquids first machines like Zojirushi, add the milk to the pan, along with the slightly cooled melted butter, sugar, salt, and 1 egg, beaten.
Zojirushi bread machines require the liquids to be placed in the pan first . . .
Add the flour to the pan. Make a small well in the flour and add the yeast to the well. Select the dough setting on the machine and press start.
. . . followed by the dry ingredients.
Butter a 13-by-9-inch baking pan. When the dough is ready, turn it out onto a lightly floured pastry board. Roll the dough into a 15-inch rope.
Shape the dough into a log.
Cut the rope into 15 equal 1-inch pieces.
Cut the log into 15 1-inch pieces.
Flatten each piece into a disk, then shape it into a ball by turning the edges under.
Flatten each piece . . .
. . . into a disc.
Arrange the dough balls in the prepared pan. Cover the pan with a clean dish cloth and place it in a warm place for the dough to rise. Allow the rolls to rise until they are doubled in size, about 1 1/4 hours.
Allow the balls of dough to rise in a warm place.
Preheat the oven to 375ºF. In a small bowl, beat the remaining egg and brush each roll with the egg wash.
Brush the risen dough balls with the beaten egg.
Time for the oven!
Bake the rolls in the center of the oven for 20 minutes, or until they are golden brown, turning the pan around halfway through the baking time.
Baked to perfection.
Let the rolls cool for 5 minutes in the pan and another 10 minutes on a cooling rack before serving. To reheat any leftover rolls, wrap them in foil and place them in a 325ºF oven for 5 – 10 minutes, until warmed.
These buttery dinner rolls are incredible!
Simple, yet delicious rolls are great with any meal! ~Linda
Dinner Rolls (adapted from marthastewart.com) Total Time Required: 4 hours, Bake Time: 20 mins, Makes: 15 rolls
Ingredients:
- 2 1/2 teaspoons active dry yeast (1/4 ounce package)
- 1 cup milk
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 large eggs
- 3 1/4 cups all-purpose flour
Directions:
Place the ingredients in the pan of a bread machine in the order required by the manufacturer. For liquids first machines like Zojirushi, add the milk to the pan, along with the slightly cooled melted butter, sugar, salt, and 1 egg, beaten. Add the flour to the pan. Make a small well in the flour and add the yeast to the well. Select the dough setting on the machine and press start.
Butter a 13-by-9-inch baking pan. When the dough is ready, turn it out onto a lightly floured pastry board. Roll the dough into a 15-inch rope. Cut the rope into 15 equal 1-inch pieces. Flatten each piece into a disk, then shape it into a ball by turning the edges under. Arrange the dough balls in the prepared pan. Cover the pan with a clean dish cloth and place it in a warm place for the dough to rise. Allow the rolls to rise until they are doubled in size, about 1 1/4 hours.
Preheat the oven to 375ºF. In a small bowl, beat the remaining egg and brush each roll with the egg wash. Bake the rolls in the center of the oven for 20 minutes, or until they are golden brown, turning the pan around halfway through the baking time. Let the rolls cool for 5 minutes in the pan and another 10 minutes on a cooling rack before serving. To reheat any leftover rolls, wrap them in foil and place them in a 325ºF oven for 5 – 10 minutes, until warmed.