Homemade Dinner Rolls
By Erica Good
Published: Wednesday 10th of February 2021
Makes 2 dozen
Erica’s note: Try these with Amish roll butter and cinnamon sugar while they’re still warm! Mmmm. I also like to make these the day before I plan to serve them; be sure to pre-slice each almost completely in half (horizontally), then store in airtight bags until right before the meal. Delicious!
- 2 tbsp. Saf-Instant Yeast
- 2 c. warm whole milk
- ½ c. Sugar
- 1 ½ tsp. Pink Himalayan Sea Salt
- ½ c. vegetable oil
- 2 Eggs, medium
- 7 c. Flour, (or less) - unpacked
- Shortening, to grease your hands and your mixing bowl
- 1 stick Amish Roll Butter, cold
Optional cinnamon sugar topping
- Mix milk, sugar, salt and oil.
- Add yeast mixture and eggs; beat quickly.
- One cup at a time, add flour, kneading between each cup until dough reaches a soft consistency.
- Grease mixing bowl with shortening; place dough in bowl, and cover with a flour sack towel.
- Let rise in a warm place to double in size, then punch down.
- Work dough out into dinner rolls, greasing hands frequently with shortening.
- Place rolls on a lightly greased 11x17” sheet pan with space between each roll.
- Prick each roll twice with a fork to release air bubbles inside.
- Let rolls rise until doubled in size, covered with a flour sack towel, approximately 30 minutes.
- Bake at 350 degrees, approximately 17-20 minutes, until light brown.
- Remove from the oven and immediately rub a cold stick of butter over the tops of the rolls; this keeps the rolls soft.
- Put the hot sheet pan on a cooling rack for 15 minutes until rolls are cool enough to remove from the pan.
- Place just the rolls on the cooling rack, then cover with a flour sack towel until completely cool.