Monday, March 10, 2014

Butter Rich Dinner or Sandwich Rolls

Butter Rich Dinner or Sandwich Rolls
These delicious light tender dinner rolls will quickly become a favorite in your house!  
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Butter Rich Dinner or Sandwich Rolls

If there's one thing we love in this house it's homemade bread and rolls.  This was the first time I've ever made this recipe and it definitely won't be the last time.  I got 15 absolutely perfect rolls from the batch.  They're soft, fluffy light and soooooo very good!  I can't even count how many Paul ate straight from the oven!  Later on we decided to try them out as sandwich rolls.....

Butter Rich Dinner or Sandwich Rolls

Oh yeah, anyway you use them your mouth will be doing a happy dance!  Paul and I decided this will be our sandwich roll for the summer when we have family parties and we get the grill fired up..  Make 'em and freeze 'em for hamburgers, sandwiches and dinners.  I took pictures while I was making these so let's get started!

I used my Kitchen Aid mixer to mix the dough up. The recipe starts by putting yeast in a bowl and adding warm water to it to soften. I like to proof my yeast before adding it to the other ingredients.  The recipe has 1/4 cup of sugar, I took 2 teaspoons out of the 1/4 cup and added it to the yeast and warm water.  Yeast loves sugar, it proofed perfectly.  While the yeast is softening or proofing, heat your milk to scalding.  What is scalding?  The milk will be hot, but not boiling.  Combine the sugar, butter and salt in a mixing bowl.  Pour the scalding milk over all, stir to melt the butter.   Cool to lukewarm.  Your next step is to stir in the eggs and yeast so please make sure that you have let the mixture cool down enough so you don't have scrambled egg in you're dough.    After the eggs and yeast are added it's time to incorporate the 4 1/2 cups of flour.   I did use the whole 4 1/2 cups of flour, which gave me a very nice supple dough.    

After using the Kitchen Aid to mix the dough I always knead by hand, you can use the dough hook if you want to.  I like kneading by hand, I get a better feel of the consistency of the dough that way.  I floured my board and started kneading.  As I kneaded I kept flouring the board until I had a tacky dough, not sticky , just tacky.  I love this consistency with all the bread dough I make.  

You may be asking how do you know your dough is tacky?  Tacky is when you lift your dough from the board and it holds onto it ever so slightly , just for a second as you lift it up.

It's time to oil your bowl, shape the dough into a ball ,put the bread dough in the bowl and turn it completely around to coat the dough all around.  Cover with a towel and put this is a draft free location in your kitchen.  I have a gas stove , the oven is always slightly warm, a great place for the dough to rise.  Let's talk about the rise, this recipe has 3 rise times.  Each will be about an hour.  On the first rise, after your dough has risen up, punch it down, shape it back into a ball , put it back in the bowl and let it rise again.

After the second rise, cut and shape the dough into balls, I just eye ball this but you could use a scale if you wanted to make them all the exact size.  Oil a jelly roll pan and place the balls on the pan without touching so they have room to rise.  Cover with a towel and let them rise for the third time.  They will rise up so they will be touching each other, preheat your oven and bake.  I brushed the rolls with melted butter straight out of the oven. These are DELICIOUS , light and fluffy!  I think that letting them rise 3 times has alot to do with how light and fluffy they are.  You can make these and only do 2 rises, but I just had to see what they would be like with 3.  We absolutely LOVE THEM!!  Enjoy!

Butter Rich Dinner or Sandwich Rolls

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Gwen's Butter Rich Dinner Rolls


    • 2 packages dry yeast( I used active dry yeast)
    • 1/3 cup warm water
    • 1/4 cup sugar( I used 2 teaspoons of this to proof my yeast)
    • 1/4 cup butter
    • 2 teaspoons salt
    • 1 cup scalded milk
    • 2 eggs
    • 4 1/2-5 cups flour


  1. Soften yeast in warm water.  ( to proof yeast, add 2 teaspoons of sugar from the 1/4 cup in the recipe)
  2. In large mixing bowl combine sugar, butter, salt and scalded milk.
  3. Cool to luke warm.
  4. Stir in eggs and yeast.
  5. Gradually add flour to form a supple dough, beating well after each addition.
  6. Knead methold: Knead on floured surface until smooth and satiny and slightly tacky (about 5 minutes). Oil a large bowl, turn the dough in the bowl to coat with oil on all sides. 
  7. Cover; let rise in warm place until doubled, about 1 hour.
  8.  After the first rise, punch the dough down, shape into a ball and let rise again till doubled in size. 
  9. After the second rise, cut and shape dough into balls.  Oil a jelly roll pan, place balls on pan, cover with a towel and let rise till balls are touching each other and double in size. 
  10. Bake for 12 to 15 minutes at 350 degrees.
  11. Brush with melted butter straight from the oven.


Nash Nordin said...

They look delicious! You're making me hungry.

Patty Anderson said...

Your photos make everything look scrumptious. If I had a wee bit more patience I would attempt to do bread and rolls obviously have the knack for it.

ReneesKitchenAdventures said...

Mary, these look absolutely amazing! YUM and YUM!

Karen said...

These are going to get made at my house very soon!

Laurie Alves said...

They look Fabulous! I cannot wait to try them. Bread is my nemesis! Your recipe makes it sound so easy :)

Mary Bostow said...

Nash I hope you get to make them,they are unbelievably!!

Mary Bostow said...

Patty I love to use yeast, or maybe I just like to take my frustrations out on kneading the dough! LOL!!

Mary Bostow said...

Thank you Renee they are just as delicious after frozen and thawed in the microwave too!

Mary Bostow said...

Karen please let me know how you made out when you try them I would love to know!

Mary Bostow said...

Laurie we love homemade bread, and yes it is easy. You'll love them!

Charlotte Moore said...

I need to try this recipe using hard white wheat. They look so good.

Lucy Porter said...

wow these look incredible! I'll have to have a go at making some even if I've never made bread before!
Lucy xxx
La Lingua : Food, Life, Love, Friends, Travel, Italy

Mary Bostow said...

Lucy, Bread is so incredibly wonderful to make. It's a wonderful experience and I hope you love doing it. If you have any questions about the recipe PLEASE email me or comment and i will help you as much as I can with it. I'm so excited for you!! Please let me know how it goes if you make them!!

Mary Bostow said...

Charlotte, I'd love to know how it goes with the hard white wheat. Please come back and tell us, it's always nice to know for future reference what works well as far as flour goes. Thanks so much Charlotte!

Joanne DiPalo said...

The rolls look amazing and sound easy enough to make. I will have to give these a try. I like the 'goldilocks' size, not too big and not too small, just right.

Mary Bostow said...

Joanne, The goldie lock size..that is the PERFECT description!!! I love it and am stealing it! LOL!!!

Joanne T Ferguson said...

G'day! Your rolls look terrific! I could almost smell them from here!
Cheers! Joanne

Linnie said...

These look delicious. Is there a way to make them in the bread maker?

Mary Bostow said...

Good morning Linnie! Great question! I don't have a bread machine but I did find a great article from Bread World from Fleischmanns Yeast that will help you to determine whether this recipe can be adapted to your bread machine. Copy and paste the URL into your search engine. Please let me know if this is helpful.

Mary Bostow said...

Good morning Joanne! Thank you so much!!

MonuTeena RecipesPassion said...

well explained; i am loving the way you have given the recipe and the directions :)

Mary Bostow said...

Thank you MonuTeena, I really want people to try working with yeast and not be afraid . I hope explaining it as thoroughly as I can will help.

Anonymous said...

I have loose dry yeast from a big package from Sam's Club, how much yeast would I use to be equal to the two packs of dry yeast? Thanks

Mary Bostow said...

Anonymous there are 2 1/4 teaspoons of yeast in one envelope of yeast so you will need 4 1/2 teaspoons of yeast to make this recipe. Let me know how it goes for you!

Tracy Speight said...

These look yummy. I have made rolls like this several years ago. I will have to try them again .....with butter rather than Crisco....Much better with butter.

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