Fluffy Dinner Rolls

(also known as “You ARE Making Rolls, Right?” Dinner Rolls)

Hundreds of years ago BC (before children), I used to buy a lot of cookbooks. My husband and I love to cook and bake, and at one point in my life, I belonged to one of those recipe subscription things from Southern Living where they’d send you a dozen or so assorted recipes each month to add to the binder catagories they sent with the first mailing. Yes, the pre-internet days, when I couldn’t just type in a few words and find a variety of recipes with reviews on how well they actually worked.

As is the way with such subscriptions, there are usually one or two items of use combined with a bunch more that no one will ever try or eat. One of the keepers was this recipe for what they called “Buttery Pan Rolls,” and they’ve become a staple in our house for Thanksgiving (or else!). I don’t make them often, and I think that keeps them special. But the kids all demand/request them, and as our family continues to grow, a single recipe isn’t enough.

I apologize for the lack of “in process” photos, but the last time I made these was months ago and I could only find one picture (and not even a great one). When I make them this Thanksgiving, I’ll be sure to take photos of each stage and adjust this page accordingly. But trust me, they’re easy and they’re amazing, and I don’t say that lightly. I’m kind of a bread/roll snob, and for as much as I really enjoy bread, I’m not usually impressed by what others think is good.

These rolls are light, fluffy, and full of butter inside and out, so be prepared for everyone to eat them by the fistful. This is also why I don’t make them more than a couple times a year. But ohh, if you like butter, you’re in for a treat.

TOTAL TIME: I typically allow 3 hours, between mixing, dough rise, forming into balls, second rise, and bake time.

Ingredients:

• 5 1/2 cups all-purpose flour, divided (3 cups plus 2 1/2 cups) (note: I tend to use bread flour, but it’s not strictly necessary)

• 3 Tbsp sugar

• 2 tsp salt

• 2 1/4 tsp dry yeast (this is equal to one packet or 1/4 ounce)

• 1 1/2 cups milk

• 1/2 cup water

• 1/2 cup plus 2 Tbsp butter, divided (1/4 cup plus remainder)

IN A LARGE MIXING BOWL: I use my KitchenAid for this, and you may wish to mix by hand, but I’m all for the convenience of an automated paddle and dough hook. Combine 3 cups flour, sugar, salt, and yeast in a large bowl. Stir well and set aside.

HEAT WET INGREDIENTS: Combine milk, water, and 1/4 cup of the butter in a saucepan. Cook over medium heat until the butter melts, stirring occasionally. You can remove it from the heat before the butter is completely melted, because it will continue to melt as it sits. Remove from heat and let it cool until the temp is 120–130F.

COMBINE: Gradually add milk mixture to flour mixture, beating at low speed of an electric mixer for about 30 seconds. If you’re using a stand mixer like a KitchenAid, you’ll want the beater paddle for this (the dough hook will come in handy later). Continue to beat for 2 minutes at high speed. The dough will start to form a stringy batter as the gluten works its magic. Change to a dough hook if using a mixer, and gradually stir in enough of the remaining flour to make a soft dough.

KNEAD THE DOUGH: Knead with dough hook, or turn the dough out onto a lightly floured surface if you’re kneading by hand, and continue to knead until the dough is smooth and elastic (8–10 minutes if by hand, most likely shorter by machine). This is a beautifully soft dough, and you’ll want to just keep patting it, but resist the urge and put it into a well-greased bowl, turning it to make sure the top is greased. I grease the bowl with a little bit of butter, since the whole recipe is butter-centric and there’s no getting around this one no matter what you do.

COVER/RISE: Cover the dough and let it rise in a warm place for 1 hour and 15 minutes or until it doubles in bulk.

FORM ROLLS: Punch the dough down and let it rest 10 minutes. In the meantime, melt the remaining 1/4 cup plus 2 Tbsp butter. Shape the dough into 40 equal balls, and dip each ball into the melted butter before placing them into buttered baking pans. [Note: the recipe recommends two greased 9-inch square pans. I use a large Pampered Chef stonewear pan that’s about the size of a lasagne pan on steroids, and they seem to fit pretty well, though my family doesn’t mind when the rolls are all squished together and a bit doughy (as you can see in the photo). If you want pretty, round, and standard-looking rolls, you may find that the 9-inch pans work well for you.]

COVER/RISE: Cover the formed balls and let them rise in a warm place for about 45 minutes or until they’re doubled. Somewhere during that rise time, preheat your oven to 375F.

BAKE: Bake the rolls at 375F for 15 minutes or until golden. Brush the warm rolls with any remaining melted butter before serving. (I told you they were buttery!)

Dinner Roll Aftercare:

HOW TO STORE THEM: Um . . . we don’t usually have any left at the end of the meal, but I assume you can treat these like any other bread and store them in an airtight container for a day or two.

CAN I FREEZE THEM? Of course you can! Just make sure the container is airtight or vacuum sealed.