There are not too many smells that can top the aroma of freshly baked rolls and bread. It can always spark the appetite of even the fussiest diner. My dinner rolls are always a popular addition to any meal or gathering. Every time I am invited to a gathering involving food, I always ask what I can bring. The response is usually the same… “Rolls and Dessert”.
I have decided today, to share my secret roll recipe with all of you folks, in hopes that everyone I know will learn to make their own darn rolls… ha, ha, ha… only kidding!!
Directions:
Yield: Two Dozen Rolls
Making rolls is pretty much the same as making regular bread, with one small change in the recipe… the secret ingredient… One Large Egg. Refer to my recipe for homemade white bread and add the beaten egg with the water.
The procedures are the same as well, other than how we shape our dough after the first rising. You can follow the procedures outlined in my white bread recipe and video until you reach the part about how to shape the bread dough. The video clip included here will give you instruction on how to shape and bake your rolls.
As with most homemade bread recipes, this is time consuming, but well worth the effort! Once upon a time, I used to make sixteen dozen homemade rolls everyday, so rolling out a couple dozen rolls, seems like a holiday for me now.
Dinner rolls freeze really well too. If I am just making rolls for here at home, I will divide each dozen in half after they have cooled completely and freeze them in bags of six. They don’t take long to thaw out and as I mentioned earlier, are a welcome addition to any meal… not to mention a great snack anytime with peanut butter or cheese or whatever your heart desires.
Ingredients:
- 5 to 6 and 1/2 cups of All-purpose Flour
- 1 and 1/2 tbsp of Fleishman’s Instant Quick Rise Yeast
- 1/4 cup of Shortening (Room Temperature)
- 1/4 cup of Sugar or Honey
- 1 tsp of Salt
- 2 cups of Hot Water (100F)
- 1 large Egg
Hi Candra, Could I make half of the recepie? I have a small oven and we are only two.
Hi Barbara,
The size of the pans I use are one 9 inch and one 8 inch square pan. You could use two 8 in or two 9 inch…it doesn’t make much difference.
Thanks for writing 🙂
Just wanted to make sure about the pan size, in the video clip it looked like a 9 x13?? So, can I use 2 – 9×13’s or 2 – 9in squares?? Thanks for helping me out!!!! 🙂 🙂 🙂
Hi Yetty,
Please refer to my homemade white bread recipe. The dinner roll recipe is exactly the same with the addition of one large egg along with the water.
Thanks for watching and best of luck with the rolls 🙂
Candra
looks lovely but i need the receipt to give it a trial
They were not too hard to make, and tasted great.