Wednesday, May 8, 2013

Classic Dinner Rolls

     I've been wanting to try my hand at bread baking again and thought these Classic Dinner Rolls from Fleischmann's were a good place to start.  Even though I browned them a little too much, I decided to share the recipe with you because it's a fairly easy one, especially if you let your mixer do all the work.  Since it makes just enough for your 10 inch oven, if you mess it up like I did, you won't be wasting a half a bag of flour.  I used just the two cups of flour and should have added more as the dough was extremely sticky.  Even though it's in the fifties today, I placed my oven on the deck in the warm sun for 30 minutes and they rose beautifully.  I used too many coals but would suggest 10 in a ring around the bottom of the oven and one ring around the top with 4 briquettes in the center.  They were very flaky and good and don't forget to brush them with melted butter when they're done.  I ended up eating all the buttery, crispy bottoms and the crows polished off the rest so I guess it wasn't a total loss.

Classic Dinner Rolls
2 cups all-purpose flour, or more if needed
1 envelope Fleishman's RapidRise Yeast
2 Tblsp sugar
1/2 tsp salt
1/2 cup milk
1/4 cup water
2 Tblsp butter

     Lightly oil or spray 10 inch dutch oven.
     Combine 3/4 cup flour, undissolved yeast, sugar and salt in large bowl.
     Heat milk, water and butter until very warm (120 to 130 degrees F).
     Add to flour mixture.
     Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
     Add 1/4 cup flour; beat 2 minutes at high speed.
     Stir in remaining flour to make soft dough.
     Knead on lightly floured surface until smooth and elastic, about 8-10 minutes.
     Cover; let rest 10 minutes.
     Shape dough into 10-12 balls.
     Place in prepared dutch oven.
     Cover; let rise in warm draft-free place until doubled in size, about 30 minutes.
     Bake at 375 degrees for 20-25 minutes or until done.
     Brush with additional melted butter, if desired.

Form dough into balls and place in well oiled dutch oven

Let rise for 30 minutes or until doubled in size

Bake for 20-25 minutes at 375 degrees

A little brown on top but still flaky and light


  1. Thanks Kathy, I know the crows liked them! Liddy

  2. Looks awesome! I'm not sure why I always shyed away from anything with yeast, I guess it's for the whole "let rest" part. I don't have time to rest, those kids are hungry now. lol. I may need to step away from my comfort zone of biscuits and give these a try. Seems pretty easy. Thanks!


  3. I know what you mean Scott, until I started this blog I had never made yeast bread from scratch. The Rapid Rise Yeast makes this one fairly quick and easy, let us know how they come out, thanks! Liddy