The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

In Search of a Dinner Roll recipe...

SharonMC's picture

In Search of a Dinner Roll recipe...

I happened upon a tiny little place in downtown Montgomery, TX not but a week ago.. It was quint, and had the most wonderful food. But what stuck with me was the ROLLS. They were huge, shaped like muffins you would see in the best bakeries. The tops were beautifully golden, obviously freshly brushed with butter. The inside was spongy, almost "Wet" with a light, oh so light sweet flavor - without the slightest hint of a yesty smell..


I've tried, and tried, and TRIED to find a recipe that makes a roll like this.. But nothing comes out as light, as moist or as sweet as these.. Anyone have any ideas?



qahtan's picture
qahtan  these are really really good. qahtan

 Classic Dinner Rolls

by Abigail Johnson Dodge

You can make the dough and shape the rolls up to a day ahead of baking. Take the recipe to the point where the rolls are shaped and in the pan but not yet proofed and immediately refrigerate them. About half an hour before you're ready to bake, transfer them to a warm place to let them proof until almost doubled before baking them.
Yields 16 rolls.


18 oz. (4 cups) all-purpose flour

1 package (2-1/4 tsp.) rapid-rise yeast

1/3 cup sugar

1 tsp. salt

1 cup milk

4 oz. (8 Tbs.) unsalted butter

3 large egg yolks

how to make

In a large bowl of an electric mixer, whisk together the flour, yeast, sugar, and salt. Put the bowl in the mixer stand and fit it with the dough hook.

In a small saucepan, heat the milk and butter, stirring until the butter melts and the liquid is very warm, between 115° and 125°F.

Dump the warm milk-butter mixture and the egg yolks into the flour and mix on medium-low speed until combined. Increase the speed to medium high and beat until the dough is smooth and shiny, about 8 minutes.

(If you don't have a stand mixer, you can make a well with the dry ingredients, gradually add the wet, and then knead the dough by hand until smooth and shiny.)

Remove the dough from the bowl, shape it into a neat ball, and then return it to the bowl. Lightly grease the sides of the bowl and cover the top securely with plastic. Let rise in a warm spot until doubled in size, about 45 minutes.

Lightly grease a 9x13-inch baking dish. Turn the dough onto a clean work surface (no need to flour; the dough is soft but not sticky) and gently press to deflate. Using a pastry scraper, divide the dough into 16 equal pieces, each about 2 oz. (use a scale to be sure).

Put a piece of dough in your palm (again, no flour). With the edge of your other palm (curved slightly), press gently but firmly on the dough, rotating it repeatedly until it forms a smooth-skinned ball with a sealed bottom. Put the ball in the pan, sealed side down, and repeat with the remaining dough.

Cover the pan with plastic and let the dough rise until almost doubled, about 30 min. Meanwhile, heat the oven to 375°F. Remove the plastic and bake the rolls until they're puffed and browned, about 20 minutes. Serve warm.

courtney's picture

Have you looked at popover recipes?

I have had this one in my to try pile for awhile, everything else I have tried from this site is good so I would expect these to be too.

audra36274's picture

We used to have rolls exactly as you described in, of all places, our school lunchroom! They were heaven. Very buttery, slightly sweet, and so light they seemed on the verge of collapse! Those rolls are what started my interest (obsession) in yeast dough thir... well many years ago! What I would give for that recipe, although, if I had of had it, I might not have discovered all the wonderful rolls and bread recipes I now make on a regular basis.  Thanksgiving has got me on the look again. Oh well, Happy Baking!