This is one of my favorite dinner roll recipes. It tastes like a combination of a yeast and sweet bread. The best part is that it is an icebox dough that requires no kneading and can be made up to 4 days ahead. How convenient is that. Just take it out of the refrigerator when ready to bake them, let rise, and bake for the perfect rolls every time.
Perfectly Easy Dinner Rolls
Makes 2 dozen
- 1 cup warm water (105 – 115 degrees F)
- 2 packages active dry yeast
- 1/2 cup butter melted
- 1/2 cup sugar
- 3 eggs
- 1 teaspoon salt
- 4 to 4 1/2 cups all-purpose flour
- additional melted butter (optional)
- Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes
- Stir in butter, sugar, eggs, and salt. Beat in the flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed).
- Cover and refrigerate 2 hours or up to 4 days.
- Grease a 13 x 9-inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal size pieces. Roll each piece into a smoot round ball; place balls in even rows in the prepared pan.
- Cover and let dough balls rise until doubled in volume, about 1 hour.
- Preheat oven to 375 degrees F.
- Bake until rolls are golden brown, 15 – 20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.
- Don’t use quick-rise dry yeast if planning to keep in fridge more than 2 hours.
- When letting rolls rise ensure they are in a warm place. (My kitchen stays pretty cold from A/C so I let my rolls rise in the oven that I have heated a little and then turned off.)
- Before adding the yeast mixture, use an instant read thermometer to check the temperature of the water. If the water is too cold or too hot the yeast won’t foam.
- When putting dough balls in baking pan to rise, leave room between each one for them to rise and just touch rather then havint them crowded. The first time I made these, I made that mistake.