Hello all you Crafty Blog Stalker readers! I’m Amber and I blog over at Quilted Euphoria. I have been married to my best friend for seven years and we currently reside in Utah with our little furry four legged child. Don’t let the name of the blog fool you, I do a lot more than quilts! I love doing quilts, crocheting, crafts and cooking! And that’s what I’m going to share with you today, a little of my passion for cooking.
My growing up years were filled with my wonderful grandmother. She baked bread and rolls for her family on a weekly basis and that kind of stuck with me into adulthood. This recipe is for homemade rolls that are light, fluffy and so easy to make! The best part is, they’re FOOLPROOF! I promise you CANNOT screw them up! This recipe is easy and so worth it. It is a little time-consuming as you have to let the bread rise, but that’s to be expected with any good bread recipe. Check it out below and I hope to see you around the blog soon.
Fool-Proof Homemade Dinner Rolls
~This recipe, as written makes about 24 rolls. In our family of two that’s about 20 more than we need for a meal. These rolls freeze beautifully and I love being able to make a huge batch and then pop the leftovers in ziploc bags for later. Just pull out a bag of rolls in the morning and by dinner time they’re thawed and ready to go.~
You will need:
- 2 cups warm water
- 1/3 cup sugar
- 2 tbsp active dry yeast
- 1 tbsp salt
- 6 cups flour
- 2 eggs
- 1/3 cup oil
Start by dissolving the yeast in the warm water. Make sure to stir it well to make sure!
Add the eggs, oil, salt and sugar and stir to combine.
Then start adding the flour. I like to add it one cup at a time and stir it well to make it less messy and make sure it’s fully incorporated.
After one cup it’s going to have the consistency of a cake batter. It’ll be a little lumpy but smooth.(I know that’s an oxymoron, but it fits!)
Keep adding the flour one cup at a time. After about two cups the spoon becomes kind of hard to use. This is the point where you can get your hands dirty!
After you’ve added all the flour and removed the spoon, use your hands to continue to combine the flour into the dough. It will be sticky and a little crumbly but keep kneading it. Tip the dough out of the bowl onto a clean surface and continue to work it until all the flour is incorporated. (This is my most favorite part of this process. I love playing with bread dough!)
This is what my dough looked like after all the flour was sucked up into it. I continued kneading for a couple of minutes to give it a good elastic texture and make sure it was ready to go.
Spray the inside of the bowl you were just using with some non-stick cooking spray.
Plop your dough in the bowl and cover with a towel. Set aside and let it rise for about an hour.
This was my dough after an hour. It had risen nicely and was ready to go.
This is the great part, is punching the dough down. I’ll admit I got a little thrill when I punched it down and watched it deflate….(weirdly a cathartic experience…)
Roll the dough over and let sit an additional ten minutes.
When you’re ready to start forming your rolls, split the dough into two even pieces.
Split each piece in half again (You’ll now have eight sections total, four from each of the halves you split earlier)
Out of each quarter piece of dough form three small dough balls. These are the size of your rolls! You can always go bigger or smaller depending on how big you want your roll to be, but I like this size.
Lay your rolls out on a cooking sheet lined with parchment paper. (Honestly you could spray non-stick spray on them as well and it works fine. I’m just a really big fan of parchment paper for the no mess cleanup afterwards.)
Bake your rolls at 350 for about 20 minutes until they’re golden brown. As soon as they come out of the oven spray the tops lightly with oil/butter to avoid cracking in the tops as they cool.