Homemade Dinner Rolls

3:00 AM Elephant & Chick 0 Comments

Fall is finally here folks. Can you believe it?! Whenever I look at my calendar, I'm always surprised that we're already in September.

One of my favorite things about Fall is a nice warm bowl of soup. I like recipes that require minimal assembly up front, cook for a few hours, and then produce absolute deliciousness for dinner. Soup is a nice option for dinner because you can usually make a large pot of it, and then eat leftovers during the week or freeze some for later. Here are some of my family's personal favorites: Italian Orzo Spinach Soup, Chicken Corn Chowder, and Vegetable Chili

Let's be honest though. What does every good soup need? A nice fluffy roll to go with it. It's like peanut butter and jelly, mac and cheese, corn and the cob (okay maybe that was a little bit of stretch). I shared one of my tried and true crescent roll recipe last Thanksgiving, but today I want to share a simple dinner roll recipe. You should know going in to it that it's one of those recipes that requires two separate rising periods, but they are both only 20 minutes long so it goes by quickly as you're preparing the rest of your meal. (I tried freezing half of my rolls too - I'll let you know how that turns out when I pull them out in a couple weeks).

What's your favorite part about Fall?

Homemade Dinner Rolls
Makes 12 rolls
2 cups flour, divided
1/2 T. yeast
1 T. sugar
1/2 t. salt
3/4 cup buttermilk
1 T. butter, at room temperature
1 T. butter, melted
sea salt
1. In a large mixer bowl, combine 1 cup flour, yeast, sugar, and salt. Mix on low speed until combined. In a microwave-safe bowl, heat buttermilk for 45 seconds until very warm. Add warm buttermilk and softened butter to flour mixture and mix. Add remaining cup of flour and mix until well incorporated.

2. Switch out the beater for a dough hook. Knead dough for 5 minutes until smooth. Coat a medium bowl with cooking spray and transfer the kneaded dough to the bowl. Cover with plastic and let dough rise until doubled in size (about 20 minutes). Spray an 8-inch baking dish with nonstick spray. Turn out dough onto a lightly floured surface. Shape dough into a ball and use a sharp knife to cut into 12 equal portions (see picture above).

3. Use lightly floured hands to roll each piece into a ball. Place rolls in square baking dish. Cover with plastic and let rise for another 20 minutes. Preheat oven to 400 degrees F while rolls rise. Using a pastry brush, lightly brush rolls with 1/2 tablespoon melted butter. Bake rolls for 14 minutes (or until golden). Immediately brush rolls with remaining melted butter once removed from oven. Sprinkle rolls with sea salt and serve warm.
Adapted from Tutti-dolci