One of the things I want in life is a set of really reliable recipes that are, in my mind, the best of their kind. I’ve got a chocolate chip cookie recipe that fits that bill for me.
These rolls are definitely another one for that set.
Bart and I both have strong opinions about what makes a perfect roll and happily, we both have the same criteria. We want it to be ultra-soft but completely cooked (barf to any bread product that is the least bit doughy). We want it to not be dry. We want it to be buttery and flake apart when you bite into it.
I have made approximately 10,000 different roll recipes that promised to be the best and always been disappointed until Landen directed me to this recipe. And then she made them and I ate. . . more than is decent.
Also, I think one of my problems with rolls in the past has been bad recipes adding too much flour, so although I usually add flour until the dough looks right to me, in this case, I add the flour in one fell swoop, and then resist the urge to add anymore.
Now to find the end-all crockpot beef stew recipe.
The Best Dinner Rolls Ever
My Favorite Rolls
I've spent years looking for the best dinner rolls with no luck until this recipe. These are truly the best dinner rolls ever!
Ingredients
- 1/2 cup warm water
- 1/2 cup warm milk
- 1/3 cup sugar
- 2 1/4 tsp active dry yeast or one of those little yeast envelopes
- 1 tsp salt
- 1 egg
- 1/3 cup butter softened
- 3 3/4 cups all-purpose flour I sometimes do 3/4 cup white wheat flour and the rest all-purpose
- 1/4 cup butter softened
Instructions
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Combine water, milk and sugar in the bowl of a stand mixer. Sprinkle the yeast over the top and let stand for 10 minutes.
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Add salt, egg, 1/3 cup butter, and all the flour and mix until combined. Let the machine knead for 10 minutes. The dough will be a little bit sticky, but not overly so.
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Let rise for 1 hour, covered.
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Remove dough from bowl and cut in half. On a lightly floured surface, roll out one of the halves into a 12 inch circle. Spread 2 tablespoons of the softened butter over the entire surface. Cut into eight equal wedges (last time I made these, Ella, who was watching, exclaimed, "pizza!") and roll from wide end to point into a crescent. Place on an ungreased cookie sheet with the point tucked underneath the roll. Slightly angle the two ends toward each other so you have a half-moon shape.
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Repeat with other half of dough. (I do eight rolls per cookie sheet).
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Cover lightly and let rise for 45-60 minutes, until they're a size you feel happy about.
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Bake at 400 degrees for 10-15 minutes, until golden brown. Brush with butter while warm if desired.
Recipe Notes
(I bake two pans at a time, so I do 6 minutes and then switch the pan on the bottom to the top and vica versa and bake for another 6 minutes, then take out the pan on the top rack, move the bottom pan to the top and cook that one pan for another 2 minutes or so until they're golden brown on top too).
(slightly adapted from Allrecipes)
if you liked the best dinner rolls recipe, you might also like these:
Photos by Heather Mildenstein
That does look really good.
The best rolls I've ever had were Spencer's grandma's recipe, a family favorite. When I tried to make them, I butchered them completely, which I tend to do with non-quick breads. And the best crockpot beef stew? I've got that one down. Make it almost every Sunday in the winter.
I saw the picture and thought "Those look just like my mom's go-to holiday rolls." Then I scrolled down to the recipe, and sure enough! If it's not the same, it's very similar. The only thing we do differently is brush melted butter on the dough several times throughout the process: before letting it rise; after it's rolled into a circle; and on top of the rolls once they're on the baking sheet.
And I have to agree: They are the best dinner rolls ever.
Rolls are a little dangerous for me. Addictive. My favorite recipe is my Mom's Potato Rolls. I'll have to give these a try sometime.
Since I lived so long by Noelle, aka expert roll maker, I have had very little practice. Thanks for doing all the testing, I'll be sure to make these this week.
I've grown up believing I don't like rolls, but lately I've had dinner at a friend's house a few times when she made rolls, and I think I've figured it out – I don't like store-bought rolls! Say yes to homemade! And bring on the rolls. 🙂
My go-to recipe has been steadily disappointing for a while now – I'll have to give these a try. And I'm bummed, because those were my no fail recipe that I raved about to everyone and passed along all the time.
I finally made these after printing the recipe out a long time ago–they were delicious!
I've made this recipe many times now. Thank you SO much for this. It's my go-to. I do need some advice, though. It's just my husband and I and this recipe makes too much for just the two of us. Have you ever tried saving one of the halves in the fridge or freezer to bake later? Any luck? It would save me so much time and wasted rolls.
Tonight was my first attempt at homemade rolls and these were amazing! Thank you for the recipe!
Yay!
I love this lighter slow cooker beef stew from Martha Stewart!
https://www.marthastewart.com/872712/slow-cooker-beef-and-tomato-stew
These really are the best dinner rolls I have ever made!! They are fluffy, yet chewy, and quite tasty. Thank you for sharing. The recipe wasn’t fussy either. 💗
Trying these this weekend. What kind of milk do you use?
I only ever buy whole milk.
By “machine” do you mean a bread machine or a KitchenAid with a dough hook?
I always do a KitchenAid, but you could probably do it just fine in a bread machine on the dough cycle.
I thought these were good but also thought they needed more salt maybe? Do you typically use salted butter (I used unsalted so I’m assuming that may be the issue)? Thanks!
I ALWAYS use salted butter in everything.