O’Charley’s Dinner Rolls | My Replication!

So I have been experimenting for quite some time with different types of yeast rolls, tweaking the recipe constantly- trying so hard to find a delicious, sweet dinner roll like they serve at O’Charley’s. Whenever I made the best donuts ever, I ended up baking some of the dough. I just had this feeling- and when I did, it turned out to be a delicious bread that was almost exactly like what I was looking for.

Whenever I made these dinner rolls, I cut that recipe in half and altered it- just slightly. What came out were dinner rolls that could have been brought home from O’Charley’s. They were the best ever. No lie. They were better than my first few tries at yeast rolls.

Ingredients

  • 2/3 cup warm whole milk
  • 1/6 cup of sugar
  • .25oz dry active yeast
  • 1 large beaten egg
  • 1/2 stick of butter
  • 2 cups flour
  • 1/4 teaspoon salt

Directions

  1. Warm the milk in the microwave for about 1 minute, and pour it over the active yeast and sugar in a small bowl. Stir gently to combine and set aside for about 10 minutes.
  2. Melt the butter in a separate bowl. Add the butter and beaten egg to a large mixing bowl. Pour the yeast concoction on top of this.
  3. Fit the mixer with dough hooks. Stir together the butter/eggs and the yeast mixture with the hooks.
  4. Mix the flour and salt together.
  5. Add the flour/salt to the wet mixture in 1/2 cup increments.
  6. After adding all of the flour, gather it into a ball and place it into a greased bowl. The dough is going to be wet.
  7. Cover the bowl and set it in a warm, dry place. Allow it to rise for about an hour.
  8. After rising, turn the dough out on a floured surface. Roll it out to about 1/4-1/2 inch thickness.
  9. Punch out rounds with a cutter, and place on a parchment paper lined pan.
  10. After cutting out your rolls, cover them and allow to rise about 45 minutes.
  11. Bake at 350 degrees for about 12 minutes- or until golden brown.
  12. Remove from oven and brush with melted butter.

dough ready to rise

ready to roll out

punching out the rounds

half way through rising

ready to eat

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About Bethea

I am a 23 year old with an unruly muse! I'm constantly crafting in some form- baking, knitting, writing, etc.

Posted on April 22, 2011, in Dinner, Recipe and tagged , , , , , , , . Bookmark the permalink. 7 Comments.

  1. Just made these for Thanksgiving and they are very good.

  2. These are yummy and easy to make! Just like O’Charley’s, which is one of my favorite restaurants. :-)

  3. I cant see any of the pictures to help me figure if i was making them similar to your original attempt – all of the images are broken.

    However, I still went on to make the rolls because it at least sounded good and since Ive moved to Baton Rouge, Louisiana I often LONG for the sweet, butter and fresh bread smell of sitting in an O’Charley’s. I carefully tried to create my dinner rolls based of this recipe and lord behold I had found one of the closest recipes I have EVER made in attempt to mastering an O’Charleys Signature Roll – after considering my first encounter with such rolls I then remember that O’Charely’s specialty is the small containers of whipped butter that come along with them and once I made an emergency trip to Wal-Mart it was then that I was able to full get the truly missed experience of this remixed remake recipe of the O’Charley’s Rolls !

    Congratulations on making not only making these rolls amazing but also taking my Barker’s Virginity ! This was also my first BREAD recipe ! YEPPPIE ! What a SUCCESS !

    -Brianna N.

  4. I made these just as directed and they were incredible! Just like O’Charley’s and maybe even better if you’re looking for a sweet, fluffy roll

  5. Just tried this recipe and it was excellent. I’ve had a good yeast roll recipe for a long time that was my go-to recipe for an all-around great dinner roll, but this one tops it by a long shot. Soft, sweet, and fluffy. I did it in my break maker, placing ingredients in the machine in this order: milk, beaten egg, melted butter, flour, salt, sugar, yeast. Couldn’t be easier. Perfect.

  6. I just tried your recipe to the tee for yeast
    Rolls what a bust ! You should not post recipes !

  1. Pingback: Sunday Summary 4/18-4/23 « The Baker's Laboratory

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