May 29th, 2012

Dinner Rolls

Dinner Rolls



This year the Girl Scout organization is celebrating its 100th anniversary. Back in 1912, Juliette Gordon Low organized the first Girl Scout troop in Savannah, Georgia, and since then over 50 million American girls and women have participated in the Girl Scout program—including yours truly. I was in a Brownie and Girl Scout troop in Huntington Beach, California about forty years ago.


Recently one of my friends asked me about my most memorable moment in Girl Scouts. At first it was sort of hard to choose just one, but then I remembered my experience at the Daisy Day Camp. It was an annual event at a giant park. A whole bunch of troops would meet there with little craft items that they had made. Then we would wander all over the park and trade our crafts with girls from other troops. The thing I remember the most is that the crafts our troop made were highly valued. My mom, who was one of the leaders, was in charge of that part, and she always found really good craft ideas. So I remember walking down this hill at the park and being swarmed by girls who wanted my crafts (they were felt flower pins with beans sewn into the middle of the flower—if I remember correctly). Before I knew it, all of my flower pins had been traded for stuff that wasn’t quite as good (in the mind of a kid), and I remember thinking, “Hey, how did that happen so fast?” The trading was supposed to go on all day, but mine was over in a matter of minutes. I’m laughing about it now, but it wasn’t too funny that day!! But all things considered, the Girl Scout program was a great experience, and I really do have a lot of fond memories.

Girl Scout founder, Juliette Gordon Low
(center) with two girl scouts.

The recipe that I have for you today is one that should be found in the recipe file of every good cook and baker.  I mean who doesn’t love homemade dinner rolls?  And when it comes to dinner rolls, THESE are out-of-this-world delicious.  They are nice and soft, and they brown just perfectly in the oven.  Picture hot rolls and REAL butter (margarine not allowed).  They’re perfect for holidays or just any day.  I freeze my extras, so one batch will make enough for about 5 or 6 dinners.


To make these dinner rolls, you’ll need yeast, water, sugar, salt, eggs, powdered milk, oil, and flour.  Begin by stirring the yeast, water, and at least some of the sugar in a relatively large mixing bowl (to have room for rising later).  Let it sit for about 10 minutes, and then check to make sure that the yeast is cooperating before you proceed.  It should have a bubbly/foamy look to it as seen in this picture.  If not, it’s better to start over with some fresh yeast—rather than be disappointed later on.   By the way, using water that is too hot will kill the yeast.  It needs to be warm, but not hot.

Add the remaining ingredients (just some at a time), mixing well after each addition.  The dough will be very soft.  Scrape down the dough from the sides of the bowl.  Cover the dough and let it rise for about 60-90 minutes.  I usually set the bowl on my stove and turn on the overhead light to give it a little warmth.

After the dough has risen, punch it down. . .

. . . and place it on a floured surface.

Then divide it into 4 batches.  I realize this picture only shows 2 batches.  That’s because I got excited and took the picture too soon.  Just pretend like you see 4 batches instead of 2 (squinting might help).  Each of those 4 batches you see will make 12 rolls.

You can either divide each batch into 12 balls of dough and place them in a greased muffin tin.

Dinner Rolls

Dinner RollsOr you can make cloverleaf rolls by putting 3 small balls in greased muffin tins.

Dinner RollsOr you can make crescent rolls by rolling a batch into a big circle.

Then cut the circle into 12 pie-shaped pieces.

Then roll them up.  Place the crescent rolls on a greased cookie sheet with the pointed end tucked underneath the rolls so that they won’t come loose while baking.  Form the rolls into a slight crescent shape.

Dinner RollsLet the rolls rise for another 40-70 minutes or so.  Bake at 325 for 15-20 minutes or until lightly browned.

Dinner Rolls

Posted under Breads

4 Responses to “Dinner Rolls”

  1. I’m a HUGE fan of homemade dinner rolls! These look amazing, what a nice color! And they would be delicious with some real butter :)

  2. Love the use of the muffin tin!

  3. Do you freeze the dough balls, or the baked rolls?

  4. Sue, I usually bake all of the rolls on the same day, and then I freeze the baked rolls to serve later. However, it might work to freeze the dough balls and then bake them just before you serve them. If you try it, let me know how it goes.

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