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Dinner Rolls


1/2 cup hot water
1/2 cup instant potato flakes
1 cup scalded milk
1/4 cup butter
1/2 cup sugar
1 1/2 teaspoons salt
2 eggs
2 packages active dry yeast, or rapid rise yeast (scant 2 tablespoons)
4 1/2 + cups flour
melted butter
poppy seeds, sesame seeds, garlic salt, etc


Combine hot water and potato flakes. Add scalded milk, butter, sugar and salt. Cool to lukewarm. Beat 1 egg and stir into mix. Stir in yeast. Add about 1 1/2 cups of flour and beat with electric mixer until elastic (about 2-3 minutes). By hand, gradually stir in enough more flour to make a soft dough. Turn dough out on a floured surface and knead until smooth and elastic. Place dough in clean greased bowl, grease top, cover with plastic wrap and allow to rise until double in size (approximately 1 1/2-2 1/2 hours).

Punch down or knead out excess air. Follow directions below to shape as desired. Just before baking, beat second egg well, lightly brush top of rolls with egg for a shiny top. Sprinkle with seeds, garlic salt, etc as desired.

Note: Ideas also work well with thawed, frozen bread dough. Recipe makes 24 rolls.

BISCUITS: Divide dough into 24 pieces. Roll each piece into a smooth ball. Lightly brush top with melted butter, place on greased baking sheet so balls of dough almost touch, cover and allow to rise until double in size (about 20-40 minutes). Bake at 350 F for 15 minutes.

CLOVERLEAF: Divide dough into 24 pieces. Divide each piece into 3 smaller balls, roll each small piece in melted butter, place 3 small balls in greased muffin tin, cover and allow to rise until double in size (about 20-40 minutes). Bake at 350 F for 15 minutes.

CRESCENT ROLLS: Divide dough in two. Roll each piece into a 16-inch circle, brush with melted butter, cut into 12 wedges. Starting at the wide end roll each wedge up. Place on greased baking sheet with tip underneath. Curve ends to form a crescent, cover and allow to rise until double in size (about 20-40 minutes). Bake at 350 F for 15 minutes.

ROSETTES: Divide dough into 24 pieces. Roll each piece into a 12-inch rope. Tie a loose knot in the center of each rope. Tuck ends of rope into knot. Place on greased baking sheet. Cover and allow to rise until double in size (about 20-40 minutes). Bake at 350 F for 15 minutes.

FAN TAILS: Divide dough into 24 pieces. Using scissors, make 5-6 deep cuts into roll (being careful not to cut through bottom of roll dough). Brush butter into cuts, place in greased muffin tin, cover and allow to rise until double in size (about 20-40 minutes). Bake at 350 F for 15 minutes.

PARKER HOUSE: Divide dough into 24 pieces, roll into a ball, flatten each ball with the palm of hand. Sharply crease the center using a long spoon handle or dowel, brush center with melted butter, fold in half and press edges together. Dust with flour, let rise until double in bulk, bake at 350 F for 15 minutes.

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