"The belly rules the mind."--Spanish Proverb

The Ultimate Dinner Roll Recipe Recipe

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This recipe for The Ultimate Dinner Roll Recipe, by , is from Pioneer Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Hastings
Added: Thursday, September 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 T. yeast
2 c. milk
1/2 c. sugar
2 1/2 sticks butter
2 tsp. salt
4 large eggs
7-8 c. flour

Directions:
Directions:
The Ultimate Dinner Roll Recipe

STEP 1: ˝ c. warm water, sprinkled with 2 T yeast and a little sugar

Combine 2 C. milk, ˝ C. sugar, 1 cube butter and 2 t. salt in a bowl & microwave for 4 minutes

Beat 4 eggs and set aside

Stir microwave mixture & add 3 C. flour (mix with wire whisk by hand.) Add beaten eggs & yeast, stir. Add 2 C. flour (mix as long as you can with wire whisk.) Add 1 C. flour, stirring with large wooden spoon. Add 1 C. flour (or less.) Total flour should be between 7 and 8 cups. Cover with damp cloth & let rise until doubled, approx. 1 hour.

STEP 2: Roll out 1/3 of the dough on floured surface with rolling pin. Shape into circle and brush with melted butter. Use a large knife (or pizza roller) & cut through the center to make triangles, like a pie. Roll triangles into crescent shapes & place on a cookie sheet prepared with cooking spray (allow space for them to rise more.) Brush tops of rolls with more melted butter. Cover with damp cloth & let rise until doubled, approx. 1 hour. (This amount of dough usually requires 2-3 cookie sheets.)

STEP 3: Bake in 375-degree preheated oven for about 10-12 minutes or until golden brown. If you aren’t eating them all right away, allow the rolls to cool before storing them in plastic bags. They freeze very well.

The Ultimate Sweet Roll Recipe

Follow dinner roll recipe until you get to rolling out the dough (STEP 2). Then, divide the dough into thirds or in half, and roll it out into an oblong shape on a floured surface. Brush the surface with melted butter, and then sprinkle generously with a cinnamon/sugar mixture. (Also, at this point you can sprinkle the dough with raisins, chopped nuts, craisins, or whatever else you like in your sweet rolls.) From the long side near you, roll the dough tightly but gently into a long, snake-like roll. Cut the rolls individually either with a knife or with plain, waxed dental floss (about 1 inch thick.) Place the rolls, “swirl-side” up, on a pan prepared with cooking spray. Brush them on top with more melted butter. Cover them with a damp cloth. Let them rise 1 hour, or until doubled in size.

STEP 3: Bake them in 375-degree oven for about 10-12 minutes or until golden brown. Allow them to cool somewhat before icing them. Then, top with your favorite icing or glaze. (I usually just make up one with powdered sugar, cream cheese, vanilla and milk.)

*Something festive my mom used to do with these at Christmas-time was dab the center of each sweet roll with a dollop of different pie filling, like cherry, blueberry, or lemon; also, she would sometimes put sprinkles on after the icing.

Number Of Servings:
Number Of Servings:
approx. 30 rolls
Preparation Time:
Preparation Time:
3 hours from start to finish (most of the time is spent waiting for dough to rise or bake)
Personal Notes:
Personal Notes:
This recipe has been in my family for at least 3 generations, and I loved helping my mom make these when I was growing up. Whenever I make these today, which is as often as I can find an excuse to make them, it brings back wonderful childhood memories. Enjoy!

 

 

 

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