Arts & Entertainment
Easiest Easter Dinner Rolls
After one disastrous dinner roll experience, new recipe brings sweet success.
One Easter many years ago, I had the bright idea to volunteer to bring homemade rolls to my sister-in-law’s for the holiday dinner. Since I had never made such rolls, it was a not-so-bright move on my part.
All in all, the rolls were a disaster. Hard as rocks with no taste. And they took all day to make! When I saw this recipe from Fleischmann’s, I was intrigued. Since they make yeast, I figured they would know a thing or two about yeast rolls. This recipe is really easy to put together. What takes some time is the resting and rising stages of the dough. I promise that even a novice baker will have success with these rolls!
Easy Dinner Rolls
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2 to 2 ¼ cups of all-purpose flour
1 envelope (1/4 oz.) Fleischmann’s rapid rise yeast
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2 T sugar
½ tsp. salt
½ cup whole milk
¼ cup water
2 T butter (salted or unsalted)
1 T grated Parmesan cheese
Pinch of dried rosemary
Pinch of Herbs de Provence or mixed dried herbs
Shortening for greasing the pan
- Combine ¾ cup of flour, undissolved yeast, sugar and salt in a large bowl.
- In a small saucepan, heat milk, water and butter until very warm (120 to 130 degrees) and butter is melted.
- Add the liquid to the flour mixture. Beat with electric mixer at medium speed for two minutes, scraping bowl occasionally. Add ¼ cup flour; beat two minutes at high speed. Stir in enough remaining flour (1 to 1 ¼ cups) to make a soft dough.
- On a lightly floured board or surface, knead the dough until smooth and elastic, about 8-10 minutes. Cover dough with a clean dishtowel and let it rest for 10 minutes.
- Divide dough into 12 equal pieces. Shape into balls and place in a greased, 8-inch round pan or pie dish. Cover with the towel and let rise in a warm place for 30 minutes.
- Bake in a preheated 375 degree oven on a lower rack for 18-20 minutes or until done.
Makes 12 rolls.
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