Gwen's Butter Rich Dinner Rolls Recipe - Food.com (2024)

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photo by Bonnie G #2

1. JUST MADE YOUR ROLL RECIPE. READ YOUR LITTLE BLURB AND NOW I'D LOVE TO KNOW THE NAME OF THAT FACTORY WORKERS COOKBOOK. I BET I COULD FIND IT ON EBAY IF I HAD IT'S NAME AND WHERE THE FACTORY WAS. INTERESTING STORY- THANKS FOR THAT AND THE DELICIOUS RECIPE

   Ann Sunday McDowell

2. Is the butter melted?

   Delaney Ball

   See Also

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3. How do you heat the milk, sugar, salt and butter?

   Janice S.

4. Followed to the letter ... Doughy though ... Any ideas why? Taste great though

   r h.4966

5. can these rolls be formed and frozen after the 1st rise and then thawed and baked a week later

   judy l.

see 2 more questions

Reviews

1. Simply OUT OF THIS WORLD delicious! This recipe deserves way more than 5 stars! I made the dough in my Kitchen Aid stand mixer, proofed the yeast for 10 minutes, it took exactly 4-1/2 cups all purpose four, I rose the dough for almost 1 hour, shaped the dough into 16 large buns, and rose them for 30 minutes, then baked them in my air convection oven for roughly 22 minutes at 375 degrees. This dough produced a wonderful fluffy melt-in-your-mouth texture when baked..it really can't get any better than this! If anyone is on the lookout for a fantastic bread/bun recipe then look no more, this one is it!! Gwen, I am so happy that I found your recipe, this is now my new favorite bun recipe.... thanks so very much for posting...Kittencal:)

   Kittencalrecipezazz

2. Gwen 5+ for taste and texture. I've made these several times now and we just love them. However, 2- for instructions. Thank goodness for other bakers on this site. No pan size, grease or don't grease baking pan, how many rises, 2 or 3, size of rolls? Recipe is wonderful!...but a little unclear. Thanks though! Great recipe, I'll keep making these but perhaps you should make instructions a little clearer! :)

   See Also

   Low sodium, flaky pie crust Recipe - KNI - Kidney Nutrition Institute

   nina22541

3. After finding this recipe, I will NEVER NEVER NEVER make another dinner roll recipe again. These were without a doubt the BEST rolls I've ever eaten. Super soft and fluffy, with *just* the right amount of sweetness. There was some confusion on how many times to let it rise (2 times vs. 3) and I let mine rise a total of three times (rise for an hour, punch down and rise for another hour, punch down, shape into rolls and let rise another hour before baking). I'm sure they're very good with only two rises, but if you have the time, please add the extra rise...you will NOT be disappointed! I have never had rolls quite so light and fluffy. These are 10 times better than rolls you get at a restaurant (even restaurants known for their bread!). Thank you SO much Gwen for an excellent recipe!

   ewells

4. Great recipe for home made dinner rolls. I used my Kitchen Aid mixer for the kneading ( 3 minutes) and obtained perfect results using 4 and1/2 cups of flour. The dough was just slightly sticky at first, but after rising, it was easy to roll out with a light dusting of flour on my board. Usually I use bread flour to get flaky, tender rolls, but the recipe called for regular flour and that is what I used. Amazing! That saves money as bread flour is more expensive and not always on hand.The recipe does get confusing at the end but keep in mind you only let the dough rise twice. Once when you make the dough and again after you form them into rolls. I buttered the tops immediately after taking them out of the oven and let cool. Delicious!

   Bev erly

5. I've been making this for about 5 years and I just realised I haven't left a review. This is the best and simplest roll I've ever made, I always come back to it, thank you so much. The only thing I add sometimes is a pinch of nutmeg?

   Estelle M.

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Tweaks

1. This is indeed an old recipe, Scalding the milk is only necessary if you are using raw milk. Most of the milk we buy has been pasteurized. (all ready done) Be sure your milk is warm though. This helps the yeast grow. (and it is much nicer to kneed warm dough) My mother always added an egg per loaf every time she made bread. (All recipe' s) This was done to increase the protein content of the bread. I have found this makes the bread to go stale faster. If these will not be eaten on the day you make them, the egg may be omitted without damaging the flavor. If you want to double the recipe double everything but the yeast.

   emericson

2. Not quite as buttery as expected, and was a wee bit on the sweeter side (will probably halve the sugar next time). Substituted 2 cups of Waitrose organic stoneground strong wholemeal bread flour for the white flour. Reduced the yeast to 4 tsp, instead of 4.5 tsp (1 pkg of yeast = 2.25 tsp), but I will use the full quantity next time. Letting the dough rise three times resulted in delicious, light-as-air rolls. I generally let the dough rise covered with a damp cloth in a closed, unheated oven with a pan of hot water under it the first two times, and on top of the oven after shaping the rolls. Made 13 slightly larger rolls, and topped them with sesame seeds before baking @ 175*C for 25 mins. Used them for turkey sandwiches, but they'd be perfect even for a burger. This one's a keeper. TY for posting, Gwen.

   Galley Devil

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