Wednesday, November 9, 2011

Melt-In-Your-Mouth Dinner Rolls

I know I made some rolls similar to these a few weeks ago but I decided to try these for the hot lunch I was to help serve at the school where 3 of our children attend. My Mom makes these rolls for special occasions and I've come to learn that if she makes something you're pretty safe making the same thing and it will always be good.If I sound prejudiced, I probably am, but she works miracles in her kitchen! They really do melt in your mouth and they are just as soft this morning as they were yesterday when I baked them. I know this because I had one for breakfast with honey. Mmm,yummy! They spend some time in the fridge so plan ahead if you make them. I prepared the dough and put it in the fridge for a day.

2 pkgs. yeast (I used .25 oz. bulk instant yeast)
1 cup warm water
2 Tablespoons white sugar
2 teaspoons baking powder
2 cups milk
2/3 cup butter
2/3 cup white sugar
½ teaspoon salt
8 eggs, beaten
9 cups flour (mine was a mixture of Gold Medal AP and King Arthur White Whole Wheat)

Dissolve yeast in warm water. Add 2 Tablespoons sugar and baking powder. Let set for 20 minutes.

Meanwhile, scald the milk then add the butter and sugar and salt; stir till melted/dissolved. Cool, then add the beaten eggs.

Add this mixture to the yeast mixture and stir to combine. I used a mixer with a dough hook.

Add the flour. The mixture will look like it needs more flour but resist the temptation to add more.

Cover and refrigerate overnight, or longer. I put mine in a oil sprayed Tupperware bowl with a lid.

Roll out on a generously floured surface, brush with melted butter (not much) and shape into butterhorns or cut into strips and form into pinwheels* or any other shape you prefer and let rise till double in size.

Bake @ 350° for 15-18 minutes. Brush with butter.

*I apologize for the lack of a picture tutorial, but something happened with the upload of the pics that wasn't in the plan. I rolled portions of the dough into 8-10 inch rectangles and cut it into 1 inch wide strips with a pizza cutter. Each piece should be about 5 inches long and 1 inch wide and approx. 1/4  inch thick. Brush lightly with the butter and roll up like a pinwheel.  If the pieces are longer the shape isn't perfect after its done baking. The top rises up too high and kinda falls over.

Be Blessed!

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  1. I am always up for trying a new roll recipe! I am a sucker for homemade bread. I have never tried a recipe with both yeast and baking powder? Maybe that is the secret!

  2. I had never tried the two together either, but the results were very pleasant ☺ Good luck!

  3. Hopping over from These chicks cooked. Your rolls look so delicious! I am always looking for new bread recipes and these look like a hit!!


  4. Thank you for the recipe! They rolls look wonderful!

  5. Found you through Michael's Foodie Friday! I definitely have to try these rolls. Thanks for sharing!

  6. I love homemade rolls. This looks like a good one. Thanks!


  7. Homemade rolls are my favorite and these sound delicious.
    Happy new follower from the Home Sweet Home blog hop.

  8. These look delicious! I bet there is none leftover.:) Thank you for joining me at Home Sweet Home!

  9. These roll look wonderful
    There is nothing like homemade yeast-bread or rolls

  10. those look delish. i am needing a good roll recipe for thanksgiving... i think i might try these!! thank you!

  11. These look absolutely wonderful!!!

  12. I love bread...those look yummy! Thanks for sharing! I'm your newest follower from the creative bloggers party. I'd love you to stop by my blog & maybe follow along too!

  13. i luv luv bread my biggest weakness.
    Would luv for my readers to discover your blog, will you please join our weekly party at
    have a great crafting week!

  14. Yummy!

    Thanks for sharing!

    ~Mrs. Delightful

  15. With all the blog parties out there, and at one of the busiest times of the year, it means an awful lot that you take the time to share your talent on “A Little Birdie Told Me…” Tuesdays at Rook No. 17!

    I'm so happy to be spotlighting your post on my Facebook page today. A perfect recipe for rolls is what so many of us are looking for at this time of year!


  16. Thanks you for linking these pretty little rolls--I love the pinwheel design. I will be making these since my son is crazy for homemade bread.

    Moms always know, don't they?!

  17. Thank you for linking up to our party show and share #13. come back this week.

    A mommy's life...with a touch of yellow

  18. Oh my gosh! I love yeasty bread rolls and these look wonderful. Thank you so much for sharing at Taking A Timeout Thursday! Hope to see you again tomorrow :)
    -Trish @ Mom On Timeout

  19. Such sweet words about your mom :). I'm pinning this wonderful recipe.... thanks for sharing it!


  20. Quick question - how many rolls does one recipe make?

  21. This comment has been removed by the author.

  22. Also, how thick is the dough rolled out?

  23. Posted the tutorial in the recipe post. Hope it helps. Sorry for the inconvenience. @Butter Yum

  24. Hi- thank you so very much!! Have a blessed Sunday.