Dinner Rolls

• servings: 12 servings
• active time: 1 hour
• total time: 1 hour 20 minutes

Ingredients

2 1/4 – 2 1/2 cups all-purpose flour

1 (2-1/4 tsp.) packet Fleischmann’s® RapidRise® Yeast

1/2 teaspoon kosher salt

1/2 cup milk (whole, 2%, 1% or skim)

1/4 cup water

2 tablespoons salted butter

1/4 cup honey

1/4 cup salted butter

1 1/2 tablespoons honey

Directions

Combine 1 cup flour, dry yeast and salt in bowl of your stand mixer fitted with the paddle attachment and stir until blended. Combine milk, water, butter, and honey in a small microwave-safe bowl. Microwave in 30 second increments until very warm but not hot to the touch (120°F – 130°F). Add to flour mixture.

Mix for 2 minutes on medium speed, scraping the sides of the bowl as needed. Add in 1/2 cup more flour mix for 2 more minutes on high speed. Stir in just enough of the remaining flour (3/4 to 1 cup) so that the dough will form into a ball.

Replace the paddle attachment for the dough hook attachment and mix on medium speed for 6-8 minutes, until the dough is smooth and elastic and springs back when lightly pressed with 2 fingers. Alternately you can do this step by hand, kneading the dough on a lightly floured surface for 6-8 minutes. Cover with a towel and let rest for 10 minutes.

Cut the dough into 12 equal pieces and shape into balls using your hands. Place in greased 8-inch round or square pan. Cover the rolls with a towel and let them rise in a warm place, until they’re doubled in size, about 30 minutes.

Bake rolls in preheated 375ºF oven for 20 minutes or until golden brown.

For the topping combine the butter and honey in a microwave safe bowl and heat for 30 seconds until butter is melted. Mix together and brush the melted honey butter on warm rolls.

Serve warm.

Notes

Tips

Check expiration dates. Make note of the dates on the package to ensure that the yeast you’re using hasn’t expired.

Measure the flour correctly. This is key to avoiding a dense dinner roll! Don’t scoop the flour straight from the bag. If you don’t have a kitchen scale, use the spoon and level method to measure your flour instead.

Don’t over-proof. Your rolls are ready for the oven once they’ve doubled in size. Be careful to not let the dough rise too much, as it can deflate.

If you don’t have a stand mixer, no problem. You can make these rolls by hand with a bit of elbow grease. I recommend mixing the dough using a wooden spoon or spatula.

Keep your rolls warm after baking. Move your dinner rolls to a bowl or basket and cover them with a dish towel to trap the warmth.

Variations

Herb Dinner Rolls – Add 1-2 tablespoons of fresh or dried rosemary, basil, thyme, or Italian seasoning.

Garlic Dinner Rolls – Add a teaspoon of garlic powder to the dough, and brush the tops with garlic butter.

Cheddar Dinner Rolls – Sprinkle in grated cheddar cheese (no more than 1 cup). Any hard cheese variety will work.

Storage

These rolls are at their best when they’re served warm, but you can store any leftovers for up to 2 days at room temperature. Make sure that the rolls are cooled completely before storing them airtight. I always like to re-warm these rolls in the microwave or oven before serving.

Nutrition

• Serving Size: 1 roll
• Calories: 174
• Total Fat: 5.3 g
• Saturated Fat: 3.2 g
• Trans Fat: 0.2 g
• Cholesterol: 13.5 mg
• Sodium: 237.9 mg
• Total Carbohydrate: 28.7 g
• Dietary Fiber: 0.9 g
• Total Sugars: 8.5 g
• Protein: 3.4 g