The BEST fluffy dinner rolls you will find. A special technique makes perfect rolls every time.
This will be my last yeast roll post. I’ve found the PERFECT yeast roll recipe. It doesn’t need tweaked or altered. This recipe and technique have been perfected by America’s Test Kitchen and I have nothing to add to it. I am a yeast roll lover and am always searching for a way to improve my yeast rolls so that they taste great but also have a perfect texture. While I thought I had found some pretty good ones, when I tried this method, I was just amazed at how much better they were than any I have ever had, either at home or abroad. I could have easily eaten the entire dozen. I did show some restraint and froze what we didn’t eat, but I’m not sure how long I will be able to resist them even in the freezer. Mike agreed that these were the best he has ever had.
They’re not any more trouble than traditional yeast rolls. However, there are two things that make them different. First, you make a paste with water and flour and thicken it in the microwave then add it to the yeast and flour mixture. Once the dough has risen and you are ready to make them into rolls, instead of forming them into balls, you roll out the dough and cut it into 8 inch by 2 inch strips. Each strip is then rolled up into a cylinder and placed in a round cake pan. Rolling them like this instead of in a ball yields a tender and extremely fluffy roll. It only took a minute or two more than forming them into balls, but the difference is just amazing.
I’m so excited that I now have a tried a true recipe for fluffy dinner rolls that won’t let me down and I can move on to making the perfect salmon dish. I am struggling with seafood right now.
They are predicting bad weather on Monday around here, which gives you a great opportunity to give these a try.
PrintFluffy Dinner Rolls
The BEST fluffy dinner rolls you will find. A special technique makes perfect rolls every time.
- Prep Time: 2 hours 45 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 5 minutes
- Yield: 1 dozen 1x
- Category: Bread
Scale
Ingredients
- FLOUR PASTE
- ½ cup water
- 3 tablespoons bread flour
- DOUGH
- ½ cup cold milk
- 1 egg
- 2 cups bread flour
- 1 ½ teaspoons yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 tablespoons butter, softened
- ½ tablespoon butter, melted
Instructions
- PASTE:
- Whisk water and flour together in a microwave safe bowl until there are no lumps. Microwave, whisking every 20 seconds until mixture thickens to a stiff, smooth, pudding like consistency. (if it gets too thick, add a little water and whisk until it is smooth)
- DOUGH:
- In the bowl of an electric mixer, whisk the paste with milk until smooth, then whisk in the egg. Add flour and yeast and mix on low speed with the paddle attachment until all the flour is incorporated, about 2 minutes. Let sit for 15 minutes.
- Add the sugar and salt and mix on medium-low speed for 5 minutes, then add softened butter, 1 tablespoon at a time until incorporated and continue to mix for an additional 5 minutes, scraping down sides as needed.
- Transfer dough to a lightly floured surface, it will be sticky. Knead briefly to form a ball and place in a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. (I heat up some water in the microwave and then add the bowl to the warm microwave and shut the door).
- Grease a 9-inch round cake pan with tall sides. Transfer dough to lightly floured surface and press gently to remove the air. Pat and stretch to form an 8 inch by 9 inch rectangle. With the short side facing you, cut dough into 4 equal strips and cut each strip into 3 equal pieces. Work with one piece at a time and press it into an 8 inch by 2 inch strip. Starting at one end roll each strip into a tight cylinder. Place seam side down in prepared pan, pointing inward. Place 10 around the pan and 2 in the center.
- Cover with plastic wrap and let rise until doubled, about 1 hour.
- Preheat oven to 375º. Bake until deep golden brown, 20-25 minutes. Let cool in the pan for 3 minutes and then remove and brush with melted butter and let cool slightly before serving.
Barbara, these are the best rolls I have ever made and eaten. Thanks to you I now have the most perfect go to dinner roll in my repertoire! My family will really enjoy these at our Thanksgiving table!
★★★★★
Laura,
Thanks so much, I’m so glad you and your family enjoyed them. It’s just not Thanksgiving without yeast rolls! Let me know if there are any other types of food you would like to see on the blog and thanks for following.
Hey Babara, do you have a favorite buttermilk biscuit recipe. I love your technique, your thoroughness, and just wonder if you have anything to share regarding biscuits
Appreciatively,
Laura Beers
Laura, it’s hard to beat a good buttermilk biscuit. I have a tried and true recipe that always produces a great biscuit. You can add cheese and caramelized onions or make them plain. It’s one of our favorites. Hope you like them too. https://betterandbag.wpengine.com/biscuits-caramelized-onions-gruyere/
I’ve made these several times since trying them maybe a year ago or so. AMAZING! I often make two batches consecutively to have enough for leftovers. Love that there’s minimal handling besides shaping the rolls, and the taste can’t be beat! I’ve added them to my “meals for new moms” rotation, and they’re always gushed over!
★★★★★
Thanks Lauren, they are my families favorite although we also like Hawaiian Rolls if you’re looking for something sweeter.