Nothing beats a good homemade roll. Except for a delicious recipe that works amazingly well for a white flour dinner roll as well as a part or completely whole wheat dinner roll. These babies are amazing and sure to go over well for anyone. The recipe makes a lot (36-48) and you can adjust the size of the rolls to your likeness. My family has had this recipe for years and it only gets pulled out (generally) for Thanksgiving, Christmas, Easter, special occasions. They are a little bit of work, but are so worth it and are absolutely beautiful in the end. The dough is also very easy to roll out and work with.
Dissolve yeast in lukewarm water.
Beat eggs, add milk, then hot water, sugar and salt. Beat constantly. Add yeast mixture, gradually add flour using enough to make it workable, but not stiff. I used 2 c. white flour and about 4 1/2 c. wheat, but I live in the desert. You may need more or less. If you don’t have wheat kernels or a grinder and have a desire to make whole wheat rolls (or anything), Gold Medal Flour now sells hard white ground wheat in bags at the grocery store. I would recommend hard white wheat instead of red. Red is more dense and I cannot guarantee the results if you use hard red wheat.
Knead well with dough hook. Here’s what my dough looked like when I was done. Still a little sticky, but not reeeeeally wet.
Turn out on a floured surface. For those of you using either part or all whole wheat, I would still recommend rolling out on white flour. Divide into thirds and roll out into a circle-like creation.
Spread with softened butter.
Cut into fourths. I like to use a pizza cutter. I have never damaged my counter by doing this.
Then cut each fourth into thirds or fourths. Or halves or whatever floats your boat. These are your rolls.
Roll up starting with the fat end of each triangle. I know there’s a mathematical term for the “fat side of a triangle”, but geometry was a very long time ago. Place on a greased cookie sheet. I always seem to forget to grease my cookie sheet. Trust me, it makes a big difference. Cover and let rise for 2-4 hours. (This step usually only takes me 2 hours).
Bake at 400 degrees F for 8-10 minutes, or until golden brown. Serve with honey butter, regular butter, jam, honestly almost anything would be delicious. Enjoy!
- 2 T. YEAST
- ½ c. LUKEWARM WATER
- 2 EGGS
- 1-1/4 c. EVAPORATED MILK
- 1 c. HOT WATER
- 1/3 c. SUGAR
- 1 T. SALT
- 6-8 c. FLOUR
- BUTTER (for spreading on rolled-out dough)
- Dissolve yeast in lukewarm water.
- Beat eggs, add milk, then hot water, sugar and salt. Beat constantly.
- Add yeast mixture, gradually add flour using enough to make it workable, but not stiff.
- Knead well with dough hook and turn out on a floured surface.
- Divide into thirds and roll out into a circle.
- Spread with softened butter. Cut into fourths and then each fourth into thirds or fourths. Roll up and place on a greased cookie sheet.
- Cover and let rise for 2-4 hours. (they usually only take me 2 hours)
- Bake at 400 degrees F for 8-10 minutes, or until golden brown.