| Level: | Intermediate |
| Total: | 2 hr 50 min |
| Prep: | 25 min |
| Inactive: | 1 hr 55 min |
| Cook: | 30 min |
| Yield: | 20 rolls |
Ingredients
- 1 cup warm water (about 110 degrees F)
- 2 tablespoons sugar
- 1 package active dry yeast
- 2 cups all-purpose flour, plus more for kneading
- 1 teaspoon salt
- 2 large eggs
- 1 large egg yolk
- 2 tablespoons melted butter
- 1 1/2 teaspoons kosher
Instructions
- Combine the warm water, sugar and yeast together in a glass measuring cup and let yeast ferment until foamy, about 5 to 10 minutes. Whisk flour and salt together in a large bowl. Make a well in the flour, add 1 of the eggs and 1 yolk into the well and slightly beat Add the yeast mixture and stir with a wooden spoon until a rough dough forms. Turn out onto a lightly floured surface and knead, adding more flour as needed, until dough is smooth and elastic.
- Place in a bowl, cover with a kitchen towel and let dough rest for 10 or 20 minutes. Remove dough from the bowl, divide the dough in half and roll each piece into a long 1 1/2-inch wide snake shape. Cut into 20 pieces and shape each into a ball.
- Coat a 9-inch glass pie dish the melted butter, then toss the dough balls in the butter until coated. Cover with a kitchen towel and sit in a warm place, until dough doubles in size, about 1 hour.
- Preheat oven to 400 degrees F.
- Brush the tops of the rolls with the remaining egg and sprinkle with the coarse salt. Bake until golden brown, about 25 to 30 minutes. Let cool about 30 minutes but serve warm.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 76 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 31 mg |
| Sodium | 81 mg |
Reviews
These rolls are absolutely amazing! Ignore any and all bad reviews, PLEASE. They are super easy to make and the end result makes the best dinner roll you will ever place into your mouth. These are dangerous due to how tasty they are. The recipe calls to mix everything by hand, but seeing as I just got a new Kitchen Aid stand mixer for Mother’s Day, I HAD to test it out. I haven’t made bread with a dough hook since my days of working at a bakery and, to be honest, I was so tired of making my bread by hand. I left the dough a tad sticky for the rise process so that they wouldn’t dry out when I made my bread snakes later on. Novice bread makers and bakers, keep that in mind.
Delicious rolls! Only reason for not a 5 star is you really have to know the look and feel of what the dough should be like at the end and do a lot of guessing with the amount of flour for a novice baker. I do have some experience and it turned out perfectly! Simple recipe and now a staple of mine.
This recipe made the perfect dinner rolls for our family Easter dinner. Quick and easy. I used a KA stand mixer with the dough hook and it worked great. I also used a Quick Cooker to proof the dough the first time and that cut my rising time in half. Rolls were a crowd favorite.
made this recipe few times. will never use another. they’re the best ever!
Not great
I tried this yesterday and was disgusted. Once I turned the “wet blob” onto the “lightly” floured surface it was impossible to move around while I added flour. Gave up and in the trash it went. Perhaps, it the correct amount of flour was suggested (at least 3 cups), the process would have gone better. If the results of the other cooks are a true indication, this would indicate that a video accompanying the recipe may provide better results. Must agree with reviewer, Christina. Perhaps others had more experience making rolls/bread. This was a bummer and truly discouraged me from further efforts. Only tried because of great reviews.
Guys guys!! On the list of ingredients, next to the 2 cups of flour he is saying “plus extra for kneading”! It is always like this almost with any bread, you have to start with the minimum of flour and keep adding carefully as you knead, too much flour will kill your bread! But it’s all on the kneading and the patience, yes it can take up to 30 minutes kneading to get a great consistency! Great recipe!
As with the other reviewers, I found I needed much more than 2 cups of flour before I could even get the dough to where I could knead it. I wound up using about 3 1/2 cups of flour. I put the 20 dough balls in a 10″ pie dish but they still seemed too squished, so I transferred them to a 9×13 dish before baking. They were done after 20 min. and they were delicious.
I’ve made this recipe the last two years for Thanksgiving. The dough has always turned out great for me. You just need to know what you need to add or take away. Great recipe.
…These are delicious. After reading the other comments, I added an additional cup of flour and mixed this in my KA stand mixer using the dough hook. You may have to add a few table spoons of hot water to get the dough to come together. I made mine in unglazed stoneware, so I dropped the over temp by 25 degrees and baked for 30 minutes. They are beautiful and delicious.