<img src="http://b.scorecardresearch.com/p?c1=2&c2=15350591&cv=2.0&cj=1" /> Classic Dinner Rolls - SavvyMom
9 SHARES

When it comes to feeding my friends and family, there’s little I can make that will impress them seeing as we eat the exact same meal year after year after year. Don’t get me wrong, I adore tradition, but as an enthusiastic cook I also like to put a few surprises on the table when possible. I’m also a realist, though, and know that when I’m making dinner for 20 people (or even more), frivolous baking is not something I have a lot of time for, which is why I began making classic dinner rolls in the first place.

When I realized that I could make homemade buns up to two months in advance of when I needed them, I was completely sold on the idea. I preach about make-ahead meal components to anyone who will listen (because it really is the best way to entertain and feed a crowd without losing your mind) so this particular idea really spoke to me. Not only could I up the ante of my big family gatherings, but I could also make the buns during a slow week, tuck them in the freezer and forget about them for a few weeks. On the day you’re hosting a big dinner, they can be pulled from the freezer and left to rise in the warmth of the kitchen for a few hours, before popping them into the oven for a quick bake.

If you make this recipe today, tomorrow or sometime in the next six weeks you’ll arm yourself with a sure-fire way of impressing your guests with very little effort required. Oh, and here’s the best part: if you’re not hosting, but are called to contribute something to a meal someone else is making, offer to bring the buns. You’ll wow the crowd with your homemade rolls, maintain manageable pre-dinner stress levels, and simultaneously keep yourself out of the grocery store. Sounds like a win-win to me.

Makes 30 small rolls. 

Good to Know: 

  • If you’re unsure about the freshness of your yeast, purchase a new package before making this recipe.
  • If you want to make these in advance, the rolls can be shaped and placed in a buttered and floured baking dish (you can fit 12-15 in a 9 x 13-inch baking pan). Cover the pan tightly with plastic wrap and a layer of aluminum foil and freeze for up to 8 weeks. When ready to bake, let the rolls defrost/rise for 3 hours and then bake as per the recipe directions.

You’ll Need

  • ¼ cup warm (110°F) water
  • 1 Tbsp active dry yeast
  • ¼ cup granulated sugar
  • 1 ½ cups whole milk, warmed
  • ½ cup unsalted butter, melted and cooled
  • 2 ½ tsp kosher salt
  • 2 eggs
  • 6 – 6 ½ cups all-purpose flour or bread flour, plus extra for sprinkling
  • Vegetable oil
  • Egg wash (1 egg + 1 tsp water whisked to combine)

Prep and Cook

  • 1
    Pour the warm water into the bowl of stand mixer and sprinkle with the yeast. Add a pinch of the sugar and let stand for five minutes or until foamy.
  • 2
    In a separate bowl whisk together the warm milk, melted butter, salt, eggs and the remaining sugar. Add the wet ingredients to the yeast mixture, along with 3 cups of the flour, and mix until well blended and sticky.
  • 3
    Gradually add more flour, one cup at a time, and beat with a dough hook until it creates dough that’s soft and shaggy. You may have to add in more flour that the recipe calls for if the dough is too wet.
  • 4
    Knead the dough for 7-10 minutes, until soft and pulling away from the sides of the bowl. When ready, lift out dough and grease the bowl with a bit of vegetable oil, and place the dough back in the bowl. Cover with a towel and place in a warm spot to rise for 1 hour.
  • 5
    Once the dough has doubled in size, grease and flour 2 baking sheets.
  • 6
    Punch down the puffy dough and make golf ball-sized balls, placing them on the baking sheets 2-inches apart from each other. Cover formed rolls with the towel and place the baking sheets in a warm spot, letting them rise for an additional hour. Preheat oven to 375°F.
  • 7
    Once the rolls are ready to be baked, brush the egg wash over the surface of the rolls.
    Sprinkle each with a little extra flour - this isn’t required, it just gives the rolls a rustic, homemade look.
  • 8
    Place rolls into preheated oven and bake for 15-17 minutes or until golden brown. Remove from oven and allow to cool.

Tagged under: ,,,

Category:


Similar Related Posts:

  • Beaver Cupcakes - Full Size

    Canadian Critter Cupcakes

    Keep the kids busy as beavers with these easy to make and decorate beaver cupcakes that are worthy of any Canada Day celebration. You can use homemade or store-bought cupcakes and candy from the bulk food store to put this edible critter creation together.

  • Watermelon Caprese Skewers - Full Size

    Watermelon Caprese Skewers

    Made with just four ingredients, this portable salad alternative is fresh and fruity not to mention healthy and hydrating. Three cheers for party foods you feel good about serving!

  • Fresh Spring Rolls - Full Size (002)

    Fresh Spring Rolls: The Simple Summer Supper Your Whole Family Will Love

    Fresh spring rolls are one of my favourite warm weather dinners. I like that they can be as simple or snazzy as one desires and they make an excellent interactive meal for the kids to assist with.

  • Banana Berry Smoothie Bowl - Full Size

    Banana Berry Smoothie Bowl

    Smoothie bowls are so easy to make, an absolute crowd-pleaser among kids and undeniably one of the biggest breakfast trends to hit Instagram in the past two years (aside from avocado toast!)

more reciepies