Old Fashioned Dinner Rolls
These Old Fashioned Dinner Rolls are melt in your mouth soft! They're a yeasted roll with the addition of potato flakes and dry milk powder, just like grandma made.
EQUIPMENT
- stand mixer - with dough hook
- 9x13 baking dish - glass
INGREDIENTS
- 4 cups bread flour - unbleached, or all purpose flour - measure using spoon and level method
- ¼ cup potato flakes - Bob's Red Mill (I use them because they are 1 ingredient and 100% potatoes), or other non-flavored brand
- ¼ cup dry milk powder
- 3 tablespoons granulated sugar
- 3 teaspoons instant dry yeast - Fleischmann's
- 1 teaspoon salt
- 1 ¼ cup water
- 4 tablespoons unsalted butter - cubed, plus more for brushing on rolls
- 1 egg
INSTRUCTIONS
- Crack egg into a small bowl and lightly beat. Set aside.
- To a stand-mixer bowl add and whisk together the bread flour, potato flakes, dry milk powder, granulated sugar, instant dry yeast, and salt. Fit stand mixer with dough hook.
- In a small saucepot add the cubed unsalted butter and water. Heat until it reaches 100 °F to 110 °F. Don't worry if the butter isn't completely melted, it'll break down as the dough kneads.
- Turn stand mixer on low speed (#1 to #2) and slowly pour in the warmed butter/water mixture, then the lightly beaten egg. Continue to knead on low speed for 5 to 7 minutes.ELIZABETH'S TIP: If the dough does not clean the sides and bottom of the bowl after 4 minutes, add 1 tablespoon of bread flour at a time but do not exceed 4 tablespoons.
- Cover the bowl with a towel and allow it to rest for 10 minutes. Preheat oven to 170 °F.
- Turn out dough onto work surface (no flour needed). Divide it into 12 equal pieces. Lightly roll by cupping the hand and using the palm for light pressure until it becomes a smooth ball. Pinch the bottom to make a smooth seam.
- Place rolls seam side down in a greased 13x9 baking dish. They should be placed equally in 3 rows of 4 so they are not touching. Brush rolls with water.
- Turn off oven and put the rolls inside with the door shut. Allow them to rise for 20 minutes.
- Remove rolls from the oven and place on top of stove covered with a towel. Preheat oven to 375 °F.
- Bake for 18 to 22 minutes, or until golden. Once removed from the oven, brush with unsalted butter. Serve immediately.
RECIPE NOTES
STORING INFORMATION
- At room temperature, wrapped in aluminum foil and placed in an airtight container or sealable bag, for up to 5 days.
- Refrigerated, wrapped in aluminum foil and placed in an airtight container or sealable bag, for up to 9 days.
- Frozen, wrapped in aluminum foil and placed in an airtight container or sealable bag, for up to 3 months.
- Reheat dinner rolls unwrapped and in the microwave OR kept wrapped in aluminum foil and in the oven at 350 degrees F until warmed.
USING ACTIVE DRY YEAST IN PLACE OF INSTANT
- Active dry yeast has larger granules that need to be bloomed first. Heat water to 100 °F to 110 °F, add granulated sugar and then the yeast. Lightly stir and cover with a towel. Set aside to bloom for 5 to 10 minutes.
- The stand mixer should contain all the remaining dry ingredients. Slowly pour the bloomed yeast, then the melted butter, and lastly the egg. Follow all other directions as written.
HAND KNEADING INSTRUCTIONS
- This is for those who will not be kneading the dough with a stand mixer. Just stir the ingredients together until it becomes a shaggy dough. Turn out onto a lightly floured surface and knead for 10 to 12 minutes. The dough should be tacky but never sticky. Follow all other directions as written.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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