Wednesday, October 14, 2009

The only dinner roll recipe you will ever need

Who doesn't love fresh bread? The smell of freshly baked bread wafting through the house has got to be one of the primary odours of happiness! I stumbled across this recipe a few years ago for dinner rolls that I thought would go great with some soup I was making. At that time I was a little leery of making bread as I was just getting into this cooking thing, but the fact that this bread needed no kneading and the hard work is done by a plastic bowl with a lid...I thought why not? At best they will be edible, at worst this will be a failed science experiment.

Grab a large plastic bowl with a lid, dump in 5 cups of flour and make a well. On the stove over medium heat warm:
3/4 cup of milk
3/4 cup of water
1/2 cup of sugar
1 tsp salt

Mix in:

5 tsp yeast
2 eggs

Pour milk mixture into flour and put the lid on and walk away for 30 minutes. Do not stir!!!!! You will come back to something that looks like this.


Melt 1/2 cup of butter and pour into the above mixture. Mix well with a wooden spoon, knead lightly until it looks like this and put the lid back on and walk away for 30 minutes.

Now you have dough that has doubled in size and is light and airy.

Shape into 16 rolls and let sit on the counter for 30 minutes (have you figured out yet that you aren't doing a lot of work here??) Pop into a 400 degree oven after this for 15 minutes or until done.

And you will now have the easiest, slightly sweet, light and fluffy dinner roll that is heaven when slathered with butter. Enjoy!






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34 comments:

  1. LOL... I just made my first loaf of bread over the weekend. Now I am so full of myself as a baker (you know that thrill of your first success at something you know you have no talent for). Now I am saving everyone's bread/biscuit recipes

    Thanks for the post. I need simple to keep my reputation as a (HAHAHAHAHAHAHA) Baker alive

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  2. A year on the grill - this was my first every bread recipe last year. I was so impressed myself! I guarantee people will thing you slaved away doing these :)

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  3. So true - fresh baked bread slathered with butter is pure heaven!

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  4. Palidor - oddly enough one always disappears as soon as it comes from the oven...slathered in butter.

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  5. Umm - are you missing yeast? Would love to try this but don't see any raising agent?

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  6. Those rolls look so cute. I love the smell of fresh bread. Nothing compares to it.

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  7. Thanks Anonymous - missed the yeast and eggs when typing this out.

    Dajana - you are right nothing compares to this smell.

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  8. Thanks! Will be trying soon...

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  9. Anonymous - let me know what you think!

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  10. You're telling me I can make fresh yummy dinner buns and I don't have to break a sweat to do so? Oh dear. This might be doable ... even by me!!! Thanks for sharing.

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  11. Karen - I tried very hard for people not to see how easy this was in my household....the buggers caught me ;)

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  12. they look amazing! I love the color on them.
    Also, as for the biscotti, they definitely are "biteable" :)

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  13. Thanks Tia! I have yet to burn a batch. I'll give your biscotti a try soon.

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  16. These are delicious buns! I missed you not making them when you were out in Sept. I know I have the recipe; but it's totally different when your daughter comes home and bakes and cooks for you!!!!!!!!! I feel like I'm on vacation!

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  17. Mom - that's funny...didn't feel like vacation for me ;) Just kidding..happy to cook for you guys when I am out there visiting. Gives me a chance to prove to you that I did learn how to cook at some point.

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  18. I think your a fantastic cook! But when you were a teenager I wondered if you would ever learn to cook!Goes to show, take the Mom out of the equation and you surpassed my skills all on your own!

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  19. Seriously? It's that easy? Printing recipe now - looks delish!

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  20. That is fast and sometimes...that's what I need. I really do get tired of the store bought bread.

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  21. Wow, I have never made bread this way. What a revolutionary method! The end results look great!

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  22. Yes! Thank you SO MUCH for such an easy dinner roll recipe ... and those step by step photos will save my life! Will try making these soon.

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  23. Those look GREAT!!! I'm hoping to try them this weekend!

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  24. Mom - thx for the compliment!

    Cate - you'd be amazed how easy it is.

    Pierce - hate store bought bread but who has the time to bake regularly?

    Natashya - I was amazed that the method was pretty much a plastic bowl and it works!

    Muneeba - You'll find you make them all the time....soups, chilis, sandwiches - they work for everything!

    Spryte - let me know what you think!

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  25. Cool, I will so have to try this, love the not a lot of work thing.

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  26. These look incredibly yummy. I am enjoying all your Thanksgiving posts. You've got me thinking ahead about what all I will cook. I think I'm making these rolls this week, though. They won't wait until T'giving!

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  27. Donna - the not working was the key for me :)

    Tammy - Thanks! I love cooking for holidays! I'm planning a big xmas baking day on Dec 5th. These rolls are great any time and with anything...and so good with egg salad the next day.

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  28. Just tried these, and success! Great recipe. Had to add a bit of flour to be able to knead the dough, was very sticky. A glass bowl, with saran wrap to cover worked fine too.

    Thanks Cathy! I'm kinda scared of yeast doughs, so love this. My first experiment with yeast was the famed no-knead bread that Mark Bittman published (Jim Lahey's recipe) and this is my second.

    Tracey in Toronto aka Anonymous

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  29. Tracey (Anonymous)...yay! Glad they turned out for you! I used to be scared of yeast too, but this recipe changed the way I thought about it. My entire goal this winter is lots of homemade breads.

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  30. Cathy, I just tried the recipe - LOVED how simple it was although the simplicity threw me off and I forgot to add the salt. Eeeek. Is the amount of yeast required correct though? 5 teaspoons? When I did my calculations, that was 24grams which is three of those little packets. That seemed like a lot when I added it. Sadly, I found the buns to be too yeasty tasting although the texture, density and colour was delightful. Would the missing salt have solved this problem???

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  31. Captain - yep...5 tsp of active dry yeast. 1 tsp for every cup of flour. I don't mind yeast so maybe that's why the taste doesn't register. Not sure if salt would cut the yeast flavour or not...but I don't think so. Maybe try it again and use half the amount of yeast?

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  32. Karen: the salt helps to inhibit the growth of yeast and adds flavour, but in this case it probably wouldn't have changed the yeasty flavour at all. You can reduce the yeast if you want to next time; 2 1/4 tsp (1 package) - 1 tbsp of yeast will rise 5 cups of flour, you just might need to let it sit for a bit longer.

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  33. Ah thx Wandering! You are amazing :)

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