Love love love these! I make them once a month and my husband and kids devour them. You can even enjoy them as is. That’s how great they are. Thank you😊
These rolls were delicious. My husband said they tasted like Bob Evan’s dinner rolls. I ate mine with butter and jam and he had butter and honey. I can’t wait to make them again. Thank you for posting this wonderful recipe!
Good rolls. I cut the sugar by a tablespoon and didn’t use all the flour. A larger pan than an 8×8 is definitely needed. I started with that then tried a 13×9 but ended up using a larger pan again. I only made 9 rolls and they were large but that was ideal as I wanted to use them for barbecued beef sandwiches. Thankyou tullius these were just what I wanted.
This is the second time I’ve made your recipe, and these are the best darn buns i’ve ever had! Soft pillow goodness, and a relatively easy bread recipe at that. Thank you so much for my first successful dinner rolls!
Ingredients:
1 tablespoon white sugar
1/4 cup warm water (100 degrees F/40 degrees C)
1 package active dry yeast
1/2 cup instant mashed potato flakes
1 cup whole wheat flour
2 cups unbleached all-purpose flour
1 cup warm buttermilk (no more than 110 degrees F/45 degrees C)
3 tablespoons butter, softened
2 tablespoons white sugar
1 teaspoon salt
1 egg
1/2 teaspoon vegetable oil, or as needed
2 tablespoons melted butter (or as needed), divided.
Directions:
Dissolve 1 tablespoon sugar in warm water in a small bowl, and sprinkle the yeast over the water. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
In a bowl, mix together the potato flakes, whole wheat flour, and unbleached flour. In a large bowl, mix together the buttermilk, softened butter, 2 tablespoons of sugar, salt, and egg until the mixture is well combined. Pour the yeast mixture into the buttermilk mixture, and add the flour mixture by half cups, stirring until the ingredients form a soft dough. Turn the dough out onto a well-floured surface, and knead until smooth and elastic, about 3 minutes.
Shape the dough into a ball, oil the surface with vegetable oil, cover, and let rise in a warm place until doubled, about 1 hour.
Gently punch down the dough, and divide into 9 equal pieces. Shape the pieces into balls. Grease an 8×8-inch baking dish, and place the rolls into the dish so the rolls slightly touch each other. Brush the tops with melted butter. Cover the rolls with plastic wrap, and allow to rise in a warm place until doubled, 30 to 45 minutes. The rolls should rise above the top of the pan and be crowding each other.
Preheat oven to 400 degrees F (200 degrees C). Bake the rolls in the preheated oven until golden brown, 25 to 30 minutes.
Brush the tops of the hot rolls with another coating of melted butter, allow to cool slightly, turn the rolls out of the pan, and pull apart. Serve warm. Soft Dinner Rolls Use your bread machine to make soft, buttery dinner rolls.
Note:
* The purpose of warming the buttermilk is to decrease the amount of time needed for the first rise. Buttermilk may curdle slightly when warmed; that’s OK.
* haWatch these in the oven, they do have quick minute or two where they could burn. I almost had that happen but I caught it just in time.
source : 07recipes.com
