World’s Best Dinner Rolls or cinnamon roll recipe
Recipe by Our Best Bites
Lulu's Cinnamon Rolls....
2 c. whole milk (if you’re in a pinch, you can use 2%, but whole is best. Don’t use 1% or skim)
½ cup + 1 tablespoon sugar, divided
1/3 cup (5 1/3 tablespoons) butter
2 teaspoons kosher salt
2 packages active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 cup warm (105-115-degree) water
8-9 cups all-purpose flour
3 beaten eggs
Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.
While the milk mixture is cooling, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand about 10 minutes. If the yeast hasn’t bubbled, you’ll need to repeat this step–moving on with yeast that hasn’t been activated properly will only end in heartache for you and hate mail for us.
In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes–it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.
Stir in as much remaining flour (up to 6 cups) as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don’t worry, it will firm up during the rising process. Part of what makes these rolls so good is that they’re so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.
Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.
Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.
Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.
Bake for 15-18 minutes or until golden-brown.
When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. You must now eat one. Now. While it’s hot.
Then pop the rest into a bowl and no one will ever know that you cheated. Makes 2 dozen rolls.
MAKING AHEAD: We have received tons of comments and emails asking about making these rolls ahead, or freezing the dough, etc. Note that we have never before tried any of these methods so we can’t give you an answer for sure. You can try freezing the dough after they have been shaped (but before the second rise) and you can certainly try cooking and cooling completely and then freezing. Just keep in mind we only make these fresh and eat them hot from the pan so that’s all the info we can give you.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (682g)|
|Recipe Makes: Servings|
|Calories from Fat: 605 (79%)|
|Amt Per Serving||% DV|
|Total Fat 67.2g||90 %|
|Saturated Fat 42.1g||211 %|
|Monounsaturated Fat 17.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 183.5mg||56 %|
|Sodium 3277.9mg||113 %|
|Potassium 940.8mg||25 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 22.8g|
|Protein 20.1g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 767
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