Forage

whole food ~ well made

Dinner rolls recipe at lynnecurry.com.

Who Doesn’t Love a Tender, Buttery Dinner Roll?

When I needed a picture-perfect dinner roll for a photo shoot at Carman Ranch last fall, I baked a batch of these from The Fannie Farmer Baking Book.

It’s a wonderfully buttery and tender roll. Just the kind to make a kid happy to sit through dinner, or to swoosh through the gravy on your own plate.

Now that another big holiday meal (or two if you’re cooking for New Year’s eve), it seems like a good time to put a spotlight on these dinner rolls.

Mind you, so many people are not doing bread these days, this whole conversation could be a non-starter. But what I love about dinner rolls is that they’re an add-on.

And when we’re cooking for the holidays, we’re not only cooking for ourselves and our daily nutritional needs. This is about spreading joy and love.

Dinner rolls recipe at lynnecurry.com.

So, if you or some of your guests are not eating any breads, keeping carbs to a minimum or avoiding all gluten at doctor’s orders, pay no attention to these golden brown buns.

But if you’re feeding children or any grownups who cannot resist a fresh-baked dinner roll {raise your hand!}, bake a sheet pan of these for your celebration dinner.

Or make them whenever you’re serving soup or stew. It will feel like a special occasion, too.

Soft, buttery and served warm, these dinner rolls may just steal the show from every other part of the meal. And all the bread lovers will thank you.

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Buttery Dinner Rolls

This recipe is adapted from The Fannie Farmer Baking Book. I’ve substituted yogurt for the buttermilk so you can make them anytime you’re serving a homemade soup or stew to make it extra special. They’re a welcome and optional add-on for your holiday table.

Course Breads
Cuisine American
Keyword dinner rolls
Prep Time 10 minutes
Cook Time 15 minutes
rising time 1 hour 30 minutes
Total Time 25 minutes
Servings 24 rolls
Author Lynne Curry

Ingredients

  • 1/4 cup plain yogurt any type
  • 6 tablespoons chilled unsalted butter, divided
  • 2 1/2 cups (11 ounces) all-purpose flour
  • 2 teaspoons granulated sugar
  • 2 1/4 teaspoons instant dry yeast
  • 1 teaspoon fine sea salt

Instructions

  1. Whisk the yogurt with 3/4 cup warm water in a measuring cup to make 1 cup total liquid. Soften 2 tablespoons of the butter in the microwave in a 5-second blast, taking care that it doesn’t melt.

  2. Combine the flour, sugar, yeast and salt in a mixing bowl. Add the yogurt mixture and butter and blend together with a wooden spoon to thoroughly combine. Cover with plastic wrap and rest for 10 minutes.

  3. Turn the dough out onto a lightly floured counter top and knead until smooth, adding additional flour only as needed when it becomes very sticky, about 6 minutes. Place the dough back in the bowl, cover it and leave to rise in a warm place (around 70 degrees) for about 1 hour. By this time it may have doubled in volume.

  4. Use 1 tablespoon of the remaining butter to grease a 11 x 17 baking sheet. Lightly dust the counter with flour and roll the dough into a 12 x 16-inch rectangle . Dice the remaining 3 tablespoons of butter and scatter it over the dough. 

  5. Fold the dough up in thirds and then again in half to make a neat packet. Then, roll it out once again into a rectangle 1/2-inch thick. Use a dough knife or chef’s knife to cut the dough into 24 rolls.

  6. Arrange the rolls on the prepared baking sheet. Dust lightly with flour, cover with a dish towel and leave to rise in a warm spot for 30 minutes. 

  7. Meanwhile, preheat the oven to 400 degrees. Bake the rolls until lightly golden brown, about 15 minutes. Keep warm until ready to serve.

Comments

  1. MaryB

    These look delicious! I’ve got a question – TK ounces? What does this mean? Thank you!

    1. Ha! It means I forgot to put the weight of the flour in the recipe! I like to include both volume and weight measurements in all of my baking recipes for everyone (like me) who uses a scale. Thanks for pointing out the omission. Let me know if you try them.

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