Soft, tender and warm dinner rolls are perennial favorites at the holiday table, or in our house, year round. We make this big batch of rolls for cookouts, bake sales, community dinners and Sunday dinners (with plenty of leftovers for the week).The recipe will yield 4 pans of 6 rolls each, so you can bake what you need and freeze the rest if desired.
Category: Bread
Cuisine: not set
1/2 cup lukewarm water
2 cups warm milk ( 100 - 110?F)
3 tablespoons butter
2 tablespoons sugar
1 tablespoon salt
2 1/2 tablespoons yeast instant preferred
6 to 7 cups King Arthur Unbleached All-Purpose Flour
4 ounce lukewarm water
16 ounces warm milk (100-110?F)
1 1/2 ounces butter
3/4 ounce sugar
1 tablespoon salt
1 ounce yeast instant preferred
25 1/2 to 29 3/4 ounces King Arthur Unbleached All-Purpose F
113 g lukewarm water
454 g warm milk (100-110?F)
43 g butter
21 g sugar
1 tablespoon salt
28 g yeast instant preferred
723 g to 843g King Arthur Unbleached All Purpose Flour
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