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.
- 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
- 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.
- 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.
- Fit the mixer with dough hooks. Stir together the butter/eggs and the yeast mixture with the hooks.
- Mix the flour and salt together.
- Add the flour/salt to the wet mixture in 1/2 cup increments.
- 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.
- Cover the bowl and set it in a warm, dry place. Allow it to rise for about an hour.
- After rising, turn the dough out on a floured surface. Roll it out to about 1/4-1/2 inch thickness.
- Punch out rounds with a cutter, and place on a parchment paper lined pan.
- After cutting out your rolls, cover them and allow to rise about 45 minutes.
- Bake at 350 degrees for about 12 minutes- or until golden brown.
- Remove from oven and brush with melted butter.
It’s Sunday! Which means it is time to do the week review of recipes. The featured picture is the recipe with the most views- my baked macaroni and cheese. I also think it as the most successful recipe featured this week. It’s all been eaten by this point- a rarity in my house, usually left overs just hang out in the fridge until we clean them out. But there were also a couple of failures in the kitchen this week!
A delicious breakfast treat of cinnamon and raisin muffins. A simple recipe that makes moist, fluffy muffins. Would be delicious with a quick addition of apples!
Baked Mac & Cheese was the most viewed and most successful recipe of the week! I definitely encourage everybody to give it a try 🙂
These yeast rolls were really awesome. I can’t wait to make some more! Definitely worth giving these a try, too.
This delicious recipe resulted from a failed attempt at yeast rolls. Left out an ingredient so I had to try to do something different with the dough. Turned out really great.
These homemade fries and pub chips were really awesome. The mesquite mixture I put on the chips would also be good sprinkled on fries. Sometimes simplicity is the best.
This Swiss Roll was a total flop. But my goal is to blog successful and unsuccessful tasks in the kitchen. Maybe you can get it work. If so- let me know. I really want to make a successful one!
Yeast rolls are my favorite type of bread- and generally dad buys those you freeze and thaw and bake. I decided to give it a try, to make some from scratch. This is the third time I’ve tried. The first, they baked too long. The second time I left out an ingredient and ended up turning into a garlic parmesan bread (which was amazingly tasty and will be blogged tomorrow or the day after). This was my third go, and they turned out perfect. Light, fluffy, great. They were all devoured. I wish there were more left.
- 1/4 cup of butter melted
- 1/4 tsp. salt
- 1/4 cup of sugar
- 1/4 cup of room temperature milk
- 1 egg
- 2 – 2 1/2 cups of flour (the less you use the lighter the rolls will be)
- 1/4 oz of dry yeast (I use the kind that doesn’t have to be dissolved in water.)
- In a large bowl, combine milk, melted butter, salt, sugar, and egg. Beat until well combined.
- In another, smaller bowl mix the yeast with the flour.
- Add flour to the wet mixture 1/4-1/2 cup at a time. Eventually it will get to thick to beat. At this point, turn out the dough onto a floured surface (or pastry mat).
- Knead in the rest of the flour. Knead for 5-10 minutes- just make sure the dough is very smooth.
- Gather dough into a ball and place it in a greased bowl- cover the bowl with plastic wrap. Let the dough rise for about an hour.
- Dump risen dough back onto your floured surface and punch it down. Roll it out to about 1/2 inch this. Use a jar lid to cut the dough into circles.
- Place dough on a pan and cover- let the dough rise again for another 1-2 hours. (Sometimes it doesn’t rise very much- mine didn’t, so don’t worry if a huge difference doesn’t seem to happen.)
- Bake the yeast rolls at 350° for 10-15 minutes. Make sure they do not over bake. Pull them out as soon as they start to brown. It took mine about 12 minutes.
- Remove from the pan and brush with butter.