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So I have been thinking lately.
“A dangerous past time, I know.”
But, I just can’t help myself.
I’ve been dreaming and scheming and thinking of how I could make some really wonderful dinner rolls,
without taking up 3 hours of time. Yes, I know. An extremely intellectual topic.
There are two roll recipes already on the site that are FABULOUS, if I do say so myself. If you are looking for some knock your socks off crescent rolls that will feed a crowd (the recipe makes 48) then try these
HOLIDAY CRESCENT ROLLS You’ll be the hit of the party with these beauties.
CRACKED WHEAT FEATHER ROLLS are also wonderful. The cracked wheat gives them a great texture. There is a tutorial included in this post on making the rolls into a beautiful rosette shape. They turn out beautiful and delicious. Again, another crowd pleaser.
But sometimes, I just want something a little bit faster that still tastes delightfully delicious. And so I have for you these Fluffy Dinner Rolls. The recipe makes one dozen, perfect for a week night dinner. They take just over an hour to make, most of that time being rising in your warm oven, and then baking. So the hands on time is pretty short. Woo Hoo! MyHandsomeHusband said they tasted just as good as my Holiday Crescent Rolls. Hot diggity dog. Put a smile on my face for the rest of the day.
1. Pour your milk into a microwave safe container. These Pyrex glass measuring cups work fabulously. Add your butter to the milk and put it in the microwave for 1 1/2 minutes.
2. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. If you add cold water, your rolls will are going to rise at a snails pace, and you’ll feel like cursing. We wouldn’t want that kind of thing going on….so please add hot water. I put my hand in the water to test it. You want it to be almost too hot to put your hand in.
3. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and salt. Then add 2 C of the flour…let it mix for 1 minute.
4. Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time.
5. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.
6. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.
7. Take a bit of butter and coat the inside of a 9×13 pan.
8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.
9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can….perfection is not necessary. What a relief.
10. Gently round them into balls, and put them in your buttered 9×13 pan.
11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen an 1 inch above the rim of the pan.
12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. The 15 minutes includes the time it takes the oven to increase in temperature. If your oven takes a long old time….you will of course need to increase the time baking. Bake until golden brown.
13. Brush with a little softened butter.
Ingredients
- 3/4 C milk
- 4 Tb butter
- 3/4 C hot water
- 4 Tb sugar
- 1 tsp salt
- 4 - 4 1/2 C flour
- 1 heaping Tb yeast (I use active dry)
Instructions
1. Pour your milk into a microwave safe container. These Pyrex glass measuring cups work fabulously. Add your butter to the milk and put it in the microwave for 1 1/2 minutes.
2. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. If you add cold water, your rolls will are going to rise at a snails pace, and you'll feel like cursing. We wouldn't want that kind of thing going on....so please add hot water. I put my hand in the water to test it. You want it to be almost too hot to put your hand in.
3. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and salt. Then add 2 C of the flour...let it mix for 1 minute.
4. Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time.
5. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.
6. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.
7. Take a bit of butter and coat the inside of a 9x13 pan.
8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.
9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can....perfection is not necessary. What a relief.
10. Gently round them into balls, and put them in your buttered 9x13 pan.
11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen an 1 inch above the rim of the pan.
12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. The 15 minutes includes the time it takes the oven to increase in temperature. If your oven takes a long old time....you will of course need to increase the time baking. Bake until golden brown.
12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. The 15 minutes includes the time it takes the oven to increase in temperature. If your oven takes a long old time....you will of course need to increase the time baking. Bake until golden brown.
13. Brush with a little softened butter.
Recipe from Jamie Cooks It Up!
I made them tonight and they were great! Thanks so much!
These rolls are pretty much INCREDIBLE!!! So quick and easy which makes them even better! Thanks for the recipe!
Made them and they turned out awesome! I have tried yeast rolls so many times and they never turned out. So excited with this recipe.
Well hello there neighbor! So I have a Lion House cook book 3rd edition from 1980! And I really wanted to make the lion house rolls for easter, 40 people. So naturally I thought 5 doz. would be plenty. Well I am very much a visual learner and there are NO pictures in this 1980 cook book; and for what ever reason I only ended up with 34, you can imagine my dispare @ 10:30 tonight when I realize I don't have enough. So I check on your wonderful blog and see how you did the recipe a bit differently, so sad for me. Then I come across this little beauty and it was half the time, with step by step pictures! Wahoo! You saved me and they turned out beautiful. So thank you from all the 40 hungry stomaches that will be delightfully fed by these!
-Lynette
Well hello there neighbor! So I have a Lion House cook book 3rd edition from 1980! And I really wanted to make the lion house rolls for easter, 40 people. So naturally I thought 5 doz. would be plenty. Well I am very much a visual learner and there are NO pictures in this 1980 cook book; and for what ever reason I only ended up with 34, you can imagine my dispare @ 10:30 tonight when I realize I don't have enough. So I check on your wonderful blog and see how you did the recipe a bit differently, so sad for me. Then I come across this little beauty and it was half the time, with step by step pictures! Wahoo! You saved me and they turned out beautiful. So thank you from all the 40 hungry stomaches that will be delightfully fed by these!
-Lynette
I love your blog! I come here almost every day to find something to cook or bake or just stare at and drool over 🙂 I love the step by step pictures and your on-the-side comments always make me laugh. Thank you for getting me over my fear of yeast breads! If you ever put out a recipe book, I will be the first in line!
I just wanted to thank you so much for this recipe! I have been making these rolls for several month now. I thank I can safely say the recipe has been my best discovery this entire year of trying new recipes. And I try A LOT of new recipes! Ones on-line, cooking blogs, cookbooks, cooking mags, etc. I hope to be making these rolls for my great grand children one day. 🙂 My family has enjoyed all of the many recipes of yours that I have tried. Thanks again!
Made these for dinner last night and they were great! Love how easy the recipe and the rolls are so nice and light! Thanks for the recipe, I'll be making these again and again!
Jamie, I made these rolls tonight and my boys loved them!!! I made your double chocolate zucchini muffins yesterday and they loved them too (only they have no idea they have zucchini in them or they wouldn't touch them). My only regret it that I didn't add more chocolate chips, my boys added them to the warm muffins, so next time I'm going to add 2 cups!!! I love love love your blog and it makes my day to read it!! You are a gifted girl!! I hope I see you on the food network soon, cause you'd win. You should audition for your own show!!!!!!!!!!!
Hi, Jamie. This is my first visit to your website. I love to cook. But don't know how to bake bread! I want to try this recipe. I don't have a Kitchen Aid. But I do have a bread machine. Can I use the rise function to knead? Pam in Oklahoma