Melt-In-Your Mouth Dinner Rolls

There is nothing like warm, homemade bread. Period. As a girl who was never successful at cutting out carbs (why, oh why, did I grow up in the Atkins era?), my bread pans are among the most worn in my kitchen.

But yeast breads can be scary. And finicky. So, understandably, folks shy away from making them at home. But that all changes today when I introduce you to The Easiest and Most Foolproof Dinner Roll You’ve Ever Met.

Say hello…

These are a gentle entry into the world of yeast breads. You do use yeast, but you get a little help from our friend Self-Rising Flour. The self-rising flour does a lot of the work for you, so you’re not sittin’ around waiting for two rises to happen. Also, you don’t have to knead or shape these puppies. Did you hear that? Your hands don’t even get dirty! And the best part? You can make the dough four days ahead of time and bake it at your leisure. Here’s all you need to make magic:

Start by dissolving one packet of regular (not rapid rise) yeast and 1 tablespoon of sugar in 2 cups of warm (100 to 110 degrees) water. It will look a little cloudy, like this:

Let this stand for five minutes as the yeast gets activated. Meanwhile, measure out 3 3/4 cups of self-rising flour. (Make sure to use the spoon and sweep method of measuring flour to make sure you don’t get too much.) Melt 1/2 cup (1 stick) salted butter in the microwave. Add flour and melted butter to the yeast mixture and stir just until combined.

Gently stir in 3 tablespoons of sugar and 1 egg. It looks a little like oatmeal at this point.

Cover tightly with saran wrap and refrigerate for at least 8-10 hours (up to 4 days).

The dough will nearly double in size.

Punch down the dough and grab a spoon. Spoon the dough into greased muffin cups, filling about 2/3 full.

Bake at 350 degrees for 25 minutes. (Do not overbake or they will get tough…these do not brown much on the top so don’t be deceived into baking for longer.) These are best served right out of the oven, but will last in an airtight container for several days. I prefer mine with honey butter.

Melt-In-Your Mouth Dinner Rolls

Melt-In-Your Mouth Dinner Rolls


1 envelope dry yeast (2 1/4 teaspoons)

1 tablespoon sugar

2 cups warm water (100 to 110 degrees)

3 3/4 cups self-rising flour

1/2 cup salted butter, melted

3 tablespoons sugar

1 egg


Stir yeast and sugar into the warm water until both are dissolved. Let rest for 5 minutes.

Stir in flour and melted butter, just until combined. Stir in 3 tablespoons sugar and the egg. Cover tightly and refrigerate for 8-10 hours up to 4 days (mixture will nearly double in size).

Preheat oven to 350 degrees. Punch dough down and spoon into greased muffin tins, filling 2/3 full. Brush tops with additional melted butter if desired. Bake for 25 minutes; serve warm with honey butter.

Makes 18 rolls.

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