Like Logan’s Roadhouse Dinner Rolls. To make the sponge… Put the warm water into a small bowl. Stir the yeast and 1 teaspoon sugar into the warm water until the yeast and sugar are dissolved. Set the mixture aside until it gets foamy, about 15 minutes. To make the dough, combine the milk, sugar, 1/3 cup butter and salt in a large bowl, mixing well. Add the egg and the yeast mixture and mix well. Turn the dough onto a floured surface and knead in enough of the remaining flour until the dough is smooth and elastic, 8-10 minutes.
Butter the inside of a large bowl. Punch down the dough. Place the rolls in or on the greased pan(s), cover the pan lightly with plastic wrap that has been sprayed with nonstick cooking spray or a clean linen or cotton towel. Preheat the oven to 400 F. For the glaze, melt 2 tablespoons of butter in a small saucepan. Brush the honey-butter mixture generously over the tops of the rolls. Bake at 400 F for 10-15 minutes, or until the rolls are golden brown. Recipe adapted from Meemo’s Kitchen. Holiday Sweet Dinner Rolls. I think there are certain things that every family makes during holidays. These sweet rolls are one of few things that we make every year. They are that good! My husband says that these rolls are perfect for making little roll sandwiches with either turkey or ham.
The bottom parts of the rolls are buttery and delicious since they are dipped in melted butter before they are baked. But I have to admit – they aren’t the prettiest rolls you’ve ever seen. Ingredients: 2 tablespoon active dry yeast 1 cup warm water 1/2 cup sugar 2 eggs 3 tablespoons oil 2 teaspoon salt 6 ounces evaporated milk (just over 2/3 cup) 6 ounces boiling water (just over 2/3 cup) 6-7 cups flour 1/2 cup butter, melted Directions: In a large bowl, dissolve yeast in 1 cup warm water. Knead the dough on a lightly floured surface until it forms a soft, elastic ball. Roll out a little less than 1/2 inch thick. Cut out dough with a large mason jar lid. Dip in butter 1/2 or 3/4 of the way. P.S. Lion House Dinner Rolls.
There isn’t much more I can say about these rolls than they make an appearance at my dinner table several times a month and are probably only one of two or three roll recipes I make regularly. I usually substitute half the white flour with white wheat flour, but when made with 100% white flour, they are almost indulgent enough to eat for dessert.
Tender, buttery, perfect. I love them and it would have to take a mighty good roll recipe to replace these beauties. Note: The recipe calls for active dry yeast. I always use instant yeast because that’s what I have on hand. To use instant yeast, cut down the amount of yeast to 1 1/2 tablespoons and then there is no need to proof the yeast in the water. Instead, add the yeast and water together with the following ingredients in the recipe and proceed with the directions. Ingredients 2 tablespoons active dry yeast 2 cups warm water 1/3 cup sugar 1/3 cup butter, softened 1 egg 2 1/2 teaspoons salt 2/3 cup nonfat dry milk 5-6 cups flour (see note) Rosemary and Garlic Butter Rolls. My sister stopped by this weekend to drop off the Electrolux Assistant mixer she had hidden in her basement for the past 5 years.
Can you believe someone owning a machine like this and not using it? Craziness. It wasn’t until she caught me talking to one of our other sisters (I have 5 of ‘em!) About the KitchenAid she had bought that it dawned on her she too had a stand mixer lying around doing nothing particularly useful. Brand new (well, 5 years old, but never been used). In the short time I’ve had this mixer now, I found out that really bad things happen when I get cravings and have a powerful machine like this at my disposal. Ingredients: 2 tsp instant yeast (or 2 1/4 tsp active dry yeast) 1 stick butter (soft) 1/4 cup warm water 1 cup milk 2 tbsp sugar 1 large egg 1 tsp salt 3 cups flour 1 rosemary sprig 2 garlic cloves coarse sea salt Directions: The yeast. First, mix 2/3 stick of butter with 1 cup of milk. Lightly beat a large room-temperature egg. Keep 3 cups of flour nearby.