No-Fuss Dinner Rolls Recipe

5 1
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No-Fuss Dinner Rolls Recipe

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5 1
Publisher Photo
I really enjoy making these rolls for our son because he loves them and the recipe is so easy. In a little over an hour, you can offer your family oven-fresh rolls.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 15 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm milk (110° to 115°)
  • 1 egg
  • 2 tablespoons butter or margarine, softened
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • Melted butter or margarine

Directions

In a mixing bowl, dissolve yeast in warm milk. Add the egg, butter, sugar, salt and 2 cups flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour (batter will be thick). Do not knead. Cover and let rest for 15 minutes. Stir dough down. Fill greased muffin cups three-fourths full. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400° for 12-15 minutes or until golden brown. Brush with melted butter. Cool for 1 minute before removing from pans to wire racks. Yield: about 15 rolls.
Originally published as No-Fuss Dinner Rolls in Best of Country Breads 2000, p49

Nutritional Facts

1 each: 163 calories, 3g fat (2g saturated fat), 22mg cholesterol, 190mg sodium, 28g carbohydrate (3g sugars, 1g fiber), 5g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm milk (110° to 115°)
  • 1 egg
  • 2 tablespoons butter or margarine, softened
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • Melted butter or margarine
  1. In a mixing bowl, dissolve yeast in warm milk. Add the egg, butter, sugar, salt and 2 cups flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour (batter will be thick). Do not knead. Cover and let rest for 15 minutes. Stir dough down. Fill greased muffin cups three-fourths full. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400° for 12-15 minutes or until golden brown. Brush with melted butter. Cool for 1 minute before removing from pans to wire racks. Yield: about 15 rolls.
Originally published as No-Fuss Dinner Rolls in Best of Country Breads 2000, p49

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