My Favorite Dinner Rolls - Yummy, Tender! - Blog at - 311141

My Favorite Dinner Rolls - YUMMY, TENDER! 
Sep. 19, 2013 10:02 pm 
Updated: Sep. 20, 2013 12:42 pm
Last Thanksgiving I found the best roll recipe I have ever made on -Angie's Perfect Dinner Rolls.  I've made them several times since I found the recipe, including the ones I made for our family pot luck Thanksgiving last year.  My favorite are the clover shaped ones, which I recently made for a family dinner.

As with most yeast recipes, this one starts with proofing the yeast.  I warm 2 ½ cups milk in the microwave on 50% power for about a minute, stir and continue heating for another 30 seconds to 1 minute.  I check the temperature with my handy dandy candy thermometer.  It is important that the temperature of the liquid the yeast proof in is warm - approximately 110° Fahrenheit.  If it is to warm the yeast will die, too cold, the yeast won't proof.  Once the milk is the right temperature, I add the 4 teaspoons of yeast, and a pinch of white sugar for the yeast to eat.  I give the  mixture a good stir and go about other business while it proofs, for about 5 minutes or so.  Here is what it looks like after it has proofed:

I pour the proofed yeast mixture into the bowl of my stand mixture. Now it's time to add ½ cup sugar, 2 eggs, ½ cup butter and 2 teaspoons salt.  I use my dough hook to combine these.  Once this is combined it's time to add the flour.  The recipe calls for 7 cups, which I add about ½ cup at a time until it's all combined.  After the addition of the flour, I find that I  need to knead it on medium to high speed in the stand mixer for another 5-7 minutes until it's pulling away from the side of the bowl.  The mixture is sticky and elastic as you can see here:

Now it's time to let the dough rise.  This recipe actually calls for a total of 4 rising periods, 3 before the rolls are formed and 1 after forming.  I live in a high altitude area, so my dough rises more quickly than the recipe estimates.  My dough doubled in size within 30-40 minutes each time.  For anyone living closer to sea level the dough will probably take longer.  I suggest checking the dough at about 40 minutes or so to see whether it has doubled or not.  If not give it a little extra time.  Rising time can also be affected by the freshness of the yeast, as well as the kind of yeast you use, so do keep an eye on it.  If it rises to much it might be to tough, if it doesn't rise enough it will be a flat dense product.
So. . . much later in the day, my dough was ready to roll (pun intended).  The recipe makes 3 dozen rolls, so I divided the dough in three sections. Divided each section into 12 balls and placed each ball into the cup of a muffin tin.  This is where the shaping comes in.  I took each of the balls out of the muffin tin and seperated it into 3 balls.  Although this is labor intensive - making 36 of these - I really love the way these look and the fun of pulling them apart to eat.  If you would rather just make normal rolls, you can just roll them out and put them in a casserole dish together.  Alternately, you can put whole rolls in muffin tins if you like.  I do this sometimes for variety, make some clover rolls and some normal ones.  After shaping and a 20-30 minute final rising period this is how they looked:

As soon as they come out of the oven, I dump them out on a cooling rack and brush the tops with melted butter.  YUM!

For Thanksgiving last year I made these well in advance and froze them.  They turned out marvelous and warm on Thanksgiving day.  All I had to do was increase the yeast by a teaspoon, form the rolls as I normally would (I used disposable pans back then, but now I would use the technique below), put them in a pan, wrapped it thoroughly and froze.  I took them out to thaw in the refrigerator the night before Thanksgiving, and allowed them to rise for 2 hours in a warm place before baking on Thanksgiving day.  If I were making this now I would put these in a regular pan, sprayed with cooking spray, and allow it to freeze for about 2-3 hours until the rolls were frozen solid.  Then remove the rolls from the frezer and place in a gallon size freezer zip top bag.  Back in the freezer they go, your favorite baking pan is ready to be used for whatever your next project is!  When you're ready to bake them, just put them back in the same pan and follow the thawing and baking instructions above!!

½ cups warm milk (110° Fahrenheit)
4 teaspoons dry active yeast
½ cup sugar
2 eggs
½ butter
2 teaspoons salt
7 cups all-purpose flour, or as needed
½ melted butter
Warm milk in the microwave at 50% power for 1 minute, stir.  Check temperature with a candy thermometer and continue microwaving in 30 second intervals at 50% power until 110° Fahrenheit is reached)
Add yeast and a pinch of sugar to milk and stir.
Allow to "proof" for about 5 minutes or until it appears bubbly.
Add sugar, eggs, butter and salt and beat until thoroughly blended.
Add flour, about ½ cup at a time, until all of the flour is added.  Continue blending until dough pulls away from the side of the bowl.  This will leave you with a soft, elasticy dough.
Cover bowl and allow dough to rise until double in size (from 30 minutes - 1 hour, time will vary based on many elements).
Repeat the rising process twice more, punching down dough after each rising.
Seperate dough into 36 rolls and place in a casserole dish sprayed with cooking spray, or a muffin tin sprayed with cooking spray (if you choose to create a special shaped roll, do so), and allow to rise once more until dough is double in size.
Preheat oven to 400° Fahrenheit.
Bake rolls on the middle rack for 10-15 minutes, until tops are golden brown.
Remove from the oven and turn out onto a cooling rack.
Drizzle or brush with melted butter while still hot.
Serve warm or store in an air tight container.
If Freezing:
Add 1 teaspoon dry active yeast to recipe
Follow recipe to the point where you have shaped the dough and put the rolls in pans sprayed with cooking spray.  Double wrap pans with plastic wrap or aluminum foil and place pans in the freezer.  After rolls have frozen for 2-3 hours and are fully frozen, you can remove the rolls from the pans and place them in a gallon size zip top freezer bag.
When you're ready to bake the rolls, put them back in the original pan, allow them to thaw in the refrigerator for at least 12 hours.  Allow rolls to rise in a warm area for about 2 hours, and bake as directed in a 400° Fahrenheit oven for 10-15 minutes.

If you try this recipe, I would love to hear about it!  Leave a comment!
Until Next Time. . .


Follow Me on


I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with 

Products received from advertiser are only used for experienced-based reviews on Mommasangelbaby. The reviews, content and opinions expressed in this blog are purely the sole opinions of Cheryl King - Mommasangelbaby.
Sep. 20, 2013 6:53 am
What a great freeze ahead tip!
Sep. 20, 2013 12:42 pm
I never had good luck with frozen doughs before. I always thought I had killed the yeast. I will have to try your suggestion of more yeast. Thanks!
Click to Change your Profile Picture
Cheryl King

Living In
Albuquerque, New Mexico, USA

Member Since
Apr. 2012

Cooking Level

Cooking Interests
Baking, Vegetarian, Dessert, Kids, Quick & Easy

Scrapbooking, Reading Books, Music

Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

About Me
About the ONLY thing I don't like about cooking is the HEAT!! I'm not sure why, but I get very easily overheated. I usually sit while cooking, and have a fan blowing directly on me if available. I've been thinking about renaming myself - thehotchef - lol. It's a little better in winter, but I live in Albuquerque, NM - it never gets REALLY cold here, and my body just seems to want to overheat when I get busy in the kitchen! That's one of the reasons I like to divide my kitchen work into 2 or 3 parts at a time. One day I chop the veggies, the next day I roast the veggies, and the 3rd day I put together the lasagna and bake, for example.
My favorite things to cook
Bread, black bottom banana cream pie, fruit salad, beef stroganoff. I like to try something new for Thanksgiving every year.
My favorite family cooking traditions
Mom's tea ring, macoroni/potato salad, bread, BRINING the Thanksgiving turkey.
My cooking triumphs
Best pies ever!
My cooking tragedies
My husband likes his own cooking better than mine! So much so that he is willing to make dinner for our family everyday - that's just fine with me!
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States