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Fabulous dinner roll recipe?

biondanonima Oct 1, 2010 06:09 PM

I'm on a quest to find the perfect recipe for dinner rolls - does anyone have any favorites? I have made the Featherlight Yeast Rolls from Epicurious for the last two years at Thanksgiving and although they're good, they're a lot of work for "just good" and, in my experience, inconsistent results. I'm considering the ATK "Best American Dinner Rolls" or the Poppy Seed Dinner Rolls from Epicurious, but was wondering if anyone had any other recommendations. Thanks!

  1. toodie jane Nov 25, 2010 06:55 PM

    best dinner rolls I ever made were the Parkerhouse rolls from the BH&G cookbook. Very easy for a yeast novice and just like fancy bakery rolls. Buttery!

    1. mattstolz Nov 25, 2010 06:42 PM

      not exactly your every day "dinner roll" but i made these for tday tonight and they were SO GOOD.

      Upside Down Tomato Basil Bread
      http://simmertilldone.com/2009/08/18/...

      (think savory sticky buns!!)

      1. a
        arp29 Nov 23, 2010 04:38 AM

        I am making these Cranberry Nut dinner rolls for Thanksgiving. They are also really good warm with butter and a cup of tea! And my husband can't wait to make small turkey sandwiches after Thanksgiving on them.

        http://www.epicurious.com/recipes/foo...

        1. f
          foodworthy Nov 23, 2010 12:29 AM

          I just made the following recipe earlier tonight, and perhaps the best I've ever come across. I can't stop thinking about them. They are perfect for the holidays and would also be great for silders. It's very easy. I weighed out my dough, each coming in around two and a half ounces.

          http://www.ourbestbites.com/2008/03/rolls-and-orange-rolls.html

          http://www.ourbestbites.com/2008/03/r...

          1. j
            jindomommy Oct 11, 2010 08:16 PM

            This month Food and Wine Magazine has caraway parker house rolls. They sound like butter rolls. I'm thinking of trying the recipe.

            1. m
              mr99203 Oct 9, 2010 05:53 PM

              I make the potato rolls from Bernard Clayton's bread book for all my family gatherings. There are usually arguments at the table about children filling up on the rolls and not eating anything else! (Those same children get a dozen for their birthday with instructions that no one else is to eat them)

              1. g
                gorboduc Oct 9, 2010 05:53 PM

                I've had good luck with the pull-apart butter buns recipe from King Arthur Flour. In fact, I now can't go to Thanksgiving dinner without bringing a batch:

                http://www.kingarthurflour.com/recipe...

                2 Replies
                1. re: gorboduc
                  TorontoJo Oct 11, 2010 05:44 PM

                  I just made these based on this rec and they are excellent and very easy, even for this first time dinner roll maker.

                  Here's my thread about troubleshooting my first batch. The second batch was perfect.

                  http://chowhound.chow.com/topics/739687

                  1. re: TorontoJo
                    k
                    Krislady Nov 23, 2010 01:25 AM

                    Yes, these KA rolls were fantastic! I always use the recipe with weight, rather than volume, measures.

                    My first batch was terrific. And then, just for the heck of it, I experimented with slow-rising them. If the first batch was terrific, the second was out of this world.

                    Also, King Arthur's Honey Wheat Rolls are darn good too - I tried them, as well. They were surprisingly soft and tender, given that there was twice as much whole wheat as AP flour - and they were still soft the next day.

                    http://www.kingarthurflour.com/recipe...

                2. o
                  onrushpam Oct 9, 2010 05:47 PM

                  I've always used a family recipe that calls for Crisco, but recently switched to a recipe from ATK's Family Cookbook, called Rich and Tender American Dinner Rolls. I don't know if that's the same one you are looking at. The cookbook has excellent photos of what the dough should look like. It's important to leave it somewhat wet. I use their instructions for making them ahead and they are awesome!

                  1. w
                    walker Oct 3, 2010 11:43 AM

                    I've been wanting to practice and get good at making a good dinner roll. My aunt, who lived on a farm in Mississippi all her life (in the same house from age 16, when she eloped, to the end of her life!) made either yeast rolls or biscuits every day. I really wish I'd learned from her. She canned but I never learned that, either, and I'm afraid to try that, don't want to kill anyone.

                    Can rolls be made the day before? So much to do the day of.

                    5 Replies
                    1. re: walker
                      j
                      jpc8015 Oct 3, 2010 08:14 PM

                      These look great. Haven't tried them but I certainly will.

                      http://www.saveur.com/article/Recipes...

                      1. re: walker
                        chowser Oct 4, 2010 04:45 AM

                        You can make yeast roll dough the day before and leave them in the refrigerator. About half an hour to an hour before baking, take them out and let them come to room temperature.

                        1. re: chowser
                          b
                          burgeoningfoodie Nov 23, 2010 11:47 AM

                          wait you can make the dough.. or make the dough and shape them before putting them in the fridge?

                          1. re: burgeoningfoodie
                            chowser Nov 23, 2010 12:27 PM

                            I make the dough, shape them, put them in the baking container and then refrigerate well covered. You can also just refrigerate the dough, let it come to room temperature and then shape them, let them rise and then bake. I just prefer to have the majority of the work done.

                            1. re: chowser
                              b
                              burgeoningfoodie Nov 24, 2010 06:37 AM

                              Thank you. This is why a lot of the no-knead doughs or slow fermentation doughs are popular. You can start it one day and finish relatively any time the next.

                      2. f
                        Floridagirl Oct 3, 2010 10:54 AM

                        I love the refrigerator rolls at Saveur.com, not diet food but pull apart good. I also make potato rolls from Secrets of a Jewish Baker made from the potato bread recipe, yummy.

                        4 Replies
                        1. re: Floridagirl
                          TorontoJo Oct 9, 2010 05:38 PM

                          Has anyone ever made these refrigerator rolls with butter instead of shortening? How would that affect the texture?

                          1. re: TorontoJo
                            danna Nov 23, 2010 07:39 AM

                            Here is my Grandmother's refridgerator rolls recipe. It says Crisco or butter. I use butter. It's been a few years since I tasted hers, but I don't recall any significant difference.

                            Note where it says refridgerate from 3 hours to 3 days. this part makes it convenient, but beware, once you roll out and do the second rise, you can't wait too long to bake or they will begin to deflate.

                            MaMa’s Easy Mix Rolls
                            ½ cup warm water
                            1 package yeast
                            1 tsp. sugar
                            ½ cup boiling water
                            ½ cup Crisco or butter
                            4 Tablespoons sugar
                            1 teaspoon salt
                            1 egg, lightly beaten
                            3 cups flour

                            Dissolve yeast and 1 tsp. sugar in warm water. Pour boiling water over shortening and stir. Add sugar and salt. Cool to luke warm and add egg. Combine above mixtures. Add 1 ½ cups of the flour and stir until smooth. Add rest of the flour. Refrigerate from 3 hours to 3 days.
                            Roll out on floured board, cut with biscuit cutter, brush with melted butter and fold(optional). Let rise until doubled. Bake in preheated 400 degree oven until brown.

                             
                             
                             
                            1. re: danna
                              a
                              attran99 Nov 26, 2010 01:18 PM

                              I used your recipe. It was fabulous! Thanks so much for sharing.

                              1. re: attran99
                                danna Nov 29, 2010 05:03 AM

                                Thanks for telling me! It really means a lot to me. Since Ma Ma died, the aunt who inherited "bread" as a Thanksgiving responsibility prides herself on sourcing really nice frozen rolls. My one attempt at announcing I would bring the bread did not go over well. So I'm thrilled that Ma Ma's recipe was enjoyed this Thanksgiving by you!

                        2. c
                          ChesterhillGirl Oct 1, 2010 07:02 PM

                          This recipe was published in our local paper a few years ago and I thought they were extremely good. The recipe name is Pillowy Soft Dinner Rolls. I hope you enjoy them:

                          http://www.stltoday.com/lifestyles/fo...

                          2 Replies
                          1. re: ChesterhillGirl
                            biondanonima Oct 1, 2010 07:41 PM

                            Thanks - my husband is from St. Louis so he'll be thrilled to see this recipe. It looks fairly close to the ATK recipe, although with less eggs to the amount of flour.

                            1. re: ChesterhillGirl
                              auburnselkie Nov 25, 2010 06:17 PM

                              I made these this year - my first time making dinner rolls (I make bread almost weekly, though, so I wasn't too nervous). They were really quite easy and very well received! Plus I made them all last night just up to the baking step and refrigerated them on the baking sheets overnight. Today I took them out a half hour before I wanted to bake them and they were perfect. So thank you, Chowser, for the tip about making them ahead of time, and thank you, ChesterhillGirl, for the recipe!

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