It seems as if we all go through the search for the perfect roll recipe.
Some of us already have it, passed down from generation to generation.
Some of us try recipe after recipe, hoping to find one that hits the right balance of density and lightness. Something soft and buttery.
I went through several recipes before I found the perfect rolls.
And they are PERFECT.
PERFECT CRESCENT DINNER ROLLS.
I will never need to look for another roll recipe again.
The original recipe comes from howdoesshe.com. I have made these rolls way too many times to count, now, and they are the butteriest, softest, best tasting, and best textured rolls that I have ever had in my life.
They’re pretty much fool-proof as well.
Of the probably 30 batches I’ve made in the last 9 months, there has only been one that didn’t turn out. And that was because my yeast was bad. So, that’s saying a lot as baking bread has never been my forte. Bread and cookies. So sad.
The original recipe makes a very large amount of rolls. 4 dozen to be exact. While that works just fine when I have a large group to feed, I almost always halve the recipe when I’m cooking for my family. That way we have plenty for the meal, and a good amount left over to snack on, take to work, etc. 2 dozen rolls is the perfect amount for us.
I’ve written the recipe so that you end up with 24 rolls as well. This involves using half an egg, which is no biggie. Just break your egg into a small bowl and beat it well. When the recipe calls for the egg to be added in, just pour in what you eye-ball to be half of the beaten egg. If you are a little over or under it won’t matter much. The rolls will still turn out wonderfully.
The only thing you really need to watch is making sure that the water for your yeast is not too hot, as well as making sure that the hot milk/butter/flour mixture that it is combined with has cooled enough that it will not kill the yeast when they are mixed together.
I always use a stand mixer when making these rolls. The original recipe calls for hand mixing, but I find it unnecessary and draining on my weak little chicken arms. one of the main reasons for hand mixing is that it helps keep the dough from being over-mixed. If using a stand mixer, just make sure to stop beating once you reach the desired texture. No kneading is required.
I don’t always form the roll dough into crescents. Another favorite kind of roll of mine are garlic knots. This recipe works wonderfully for those as well. Once they are baked I use THIS RECIPE to brush a little garlicy goodness over them.
Though these rolls are fantastic on their own, a yummy spread can’t hurt, right?
Try spreading this Whipped Cinnamon Pumpkin Honey Butter on freshly baked rolls at a fall dinner this season.
Makes 2 dozen rolls
- 3/4 C. Milk(preferably 2% or whole)
- scant 1/2 C. Sugar + 1/2 T. Sugar(divided)
- 1/2 Egg(beat egg in small bowl and use half of beaten egg)
- 1/2 T. Salt
- 1 T. Yeast
- 1 C. Warm Water
- 4 1/2-5 C. Flour
- 1/2 C. Butter, divided plus extra melted butter for brushing.
- In a small saucepan, scald the milk, butter and scant 1/2 C. sugar. Butter should be mostly melted. Pour the mixture(scraping any sugar that has not dissolved out along with it with a rubber spatula) into the bowl of a stand mixer.
- Add 1 C. of the flour, the salt, and the 1/2 egg to the milk mixture and quickly stir together with a dough hook attachment. Attach the dough hook to the mixer and turn on to low speed to help the mixture cool down while the yeast develops.
- In a small bowl, mix together the warm water and 1/2 T. sugar. Add the yeast and give one quick stir. Let the yeast sit for 5-10 minutes, or until it is foamy and bubbly.
- Add the yeast mixture to the mixer. Add 3 C. of flour and mix together on medium/low speed. When mixed together, slowly add in the remaining 1/2-1 C. of flour, or until the dough is just slightly sticky.
- Scrape the dough out into a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled in size. I place mine in a warming drawer, so it only takes about 30 minutes, but depending one how warm the area you place it in is, it may take up to over an hour.
- Dust your work surface heartily with flour.
- When the dough has doubled in size, cut it in half.
- Place one of the dough halves on the floured surface and roll out into a circle that is about 1/4" thick. Spread 2 T. of softened butter evenly over the circle of dough.
- Cut the dough into 12 triangles, like you are cutting a pie or pizza. Staring from the outside in, roll the dough up into a crescent shape, buttered side in. Place on a greased baking sheet with the end of the dough tucked until the roll. Repeat with the remaining dough triangles and the other half of the dough. You should end up with 24 rolls, placed 3 across/8 deep on the baking sheet.
- Cover with a towel and place in a warm place and let rise until almost doubled in size. For this step, it is ok if they are not quite doubled in size as they will still puff up quite a bit when they hit the oven.
- Bake in an oven heated to 350 degrees for 10-15 minutes, or until just golden brown on top.
- Remove from the oven and immediately brush melted butter over the tops of the rolls.
Original recipe via How Does She
I’m ready to be rollin’ with all the pumpkin recipes.
This one uses just a little pumpkin puree to turn ordinary butter into something seasonally delicious.Whipped Cinnamon Pumpkin Honey Butter
Cinnamon, honey, and pumpkin puree are whipped into softened butter until fluffy and light.
Fall flavor whipped into good old butter. You can’t go wrong. It’s so easy and takes about 5 minutes to make.
Spread it on rolls, toast, English muffins, regular muffins, and again, rolls. And if you are looking for a perfect roll recipe, check back tomorrow
You won’t be dissapointed.
Wouldn’t this stuff make a great holiday gift? Put it in a cute little jar, throw on a kraft paper label, a little twine, and you’ve got yourself a tasty, seasonal gift to give!
Spread on rolls, muffins, toast, English muffins, etc. Bring to room temperature before using.
- 2 sticks Butter(1 C. or 8 oz.), softened
- 3/4 t. Cinnamon
- 6 T. Pumpkin Puree
- 4 T. Honey
- 1 t. Vanilla
- Beat the butter with an electric mixer until smooth.
- Add the cinnamon and 1 T. of the pumpkin puree. Beat until well combined. Continue beating, adding in 1 T. of pumpkin puree every 30 seconds.
- Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
- Keep refrigerated in a sealed container.
CARAMEL APPLE PUMPKIN SPICE MUFFINS WITH SALTED CARAMEL GLAZE
Never was a more fall-appropriate muffin baked.
I don’t know about you, but I have a major thing for caramel apple anything.
And more caramel. Specifically Salted Caramel. [Read More...]
I can confidently say that these are without a doubt, the best bars I have ever had.
I thought I’d have too many of these bars so I sent a few of them up to one of my most favorite neighbors. [Read More...]
This bread pudding has a double shot of peaches with a tangy, salty/sweet caramel sauce soaked through it as well as being studded with fresh, seasonal slices of peach. Custard enveloped slices of bread with a hint of vanilla combined with all that peachy goodness make for one perfect early fall dessert!
While you’re still looking for something to do with all of those fresh peaches, why not give this peachy caramel bread pudding a try?
Ready for a little spin on caramel?
How about a little FRESH PEACH CARAMEL SAUCE ?
Yeah, you heard me right.
Peaches and caramel together.
In a sauce.
It’s just the way things should be, isn’t it? [Read More...]
If you have been pregnant, you most likely have found that the term “morning sickness” is a bit of a joke. It seems that for most of us, it can hit at any time of the day and often doesn’t let up at all through the first few months.
I can’t complain too much, I am not one that throws up, but I do feel like am just about to most of the day. Not terribly fun, but part of the deal. I am currently on my fourth pregnancy and have found that with each one, the nausea has been easier to deal with. Either you start to get used to it, or the other littles running around help distract you. In my experience, anyhow. [Read More...]
I can’t even tell you how excited I am that September is here!
Like many of us, I’m sure, these next four months are my absolute favorite of the year. I mean, the year sure knows how to go out with a bang, no? Apple season, cider, Halloween, Fall leaves, hot chocolate, pumpkins, pie, Thanksgiving, an extra dose of family, Christmas, and just enough snow to not be sick of yet….I’m SO in.
And I’m hoping that with the cooler air comes a little relief from this retched morning sickness. I’m counting down the next few weeks to where is should be gone for good. [Read More...]
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So, I am a lame-o. I know.
I haven’t posted in a while and that’s not cool.
But I have a pretty good excuse. Maybe I’ll tell you about it tomorrow.
But in the mean time, let me try and make it up to you with these:
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As I might have previously mentioned…actually, I’m not sure that I did, I’ve been pitching in with desserts for the Utah Festival Opera this summer. They have a little cafe stationed outside of the theater that serves desserts and such during intermission. So, 4 days a week for the last month I’ve been sending all sorts of treats over, including this one.
It is definitely a favorite.
CHOCOLATE BERRY TRUFFLE CREAM CAKES [Read More...]