There’s nothing better than homemade rolls!
We’re in the thick of soup season, and nothing pairs better with a bowl of soup than a warm, buttery roll. They turn a basic weeknight dinner into a special occasion.
Baker Lisa Dinsmore says you can – and should- roll up your sleeves and bake the buttery buns yourself! Her old-fashioned method is failproof and stands the test of time! The rolls are light, fluffy, and baked with a buttery golden top. This recipe will carry you through the holiday season.
Grandma’s Famous Rolls
From the kitchen of Lisa Dinsmore
INGREDIENTS
- 1/3 cup oil (veg or canola)
- 3 cups hot water
- ¾ cup sugar
- 1 tbsp salt
- 3 eggs
- 3 Tbsp yeast
- 9 (ish) cups flour
*If using dry active yeast mix part of water and sugar with yeast to proof
METHOD
- With whisk attachment on mixer, mix oil, water, sugar, salt, and eggs.
- Add 2 cups flour then yeast mixture or instant yeast.
- Switch to dough hook. Add more flour until dough pulls away from sides of bowl and not much dough is left on your hand when touched.
- Cover and let raise once, until doubled, then dump into a greased bowl and cover to raise again, until doubled. After raising twice, dump onto floured counter.
- Melt 1/3 cup butter. Pour 1/2 of the melted butter on pan.
- Roll the dough to ½ inches. Cut with 3-4 inch circle cutter (cookie cutter, plastic cup, etc.)
- Dip each side of dough piece in butter, fold in half and place on cookie sheet, close together so rolls are touching. Continue with remaining dough.
- Cover and let raise until doubled.
- Bake at 350° for 15-20 minutes.
- Remove from oven and brush with butter.
*** For Scones, let dough raise once, roll and cut squares with pizza cutter, or pinch pieces of dough, dip in flour and shape. Then fry in 350° oil.
Find more recipes from Lisa on Instagram, @mamalisaskitchen, or at mamalisaskitchen.com.
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