Best Sweet Dinner Rolls Recipes

SWEET DINNER ROLLS

Steps:

• Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
• When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 10 to 15 minutes, until golden.

SWEET MILK DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, butter, salt and 3 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 35-40 minutes. Remove from pans to wire racks. Serve warm.

SWEET POTATO DINNER ROLLS

Steps:

• Combine warm water and yeast in a measuring cup; stir to dissolve. Set aside.
• Heat milk, unsalted butter, sugar, salt, and cinnamon in a small saucepan over medium heat, stirring occasionally, until butter melts and milk begins to bubble.
• Place mashed sweet potatoes in a large mixing bowl and pour milk mixture over top. Add lemon juice and mix until smooth. Let cool to lukewarm, 10 to 15 minutes. Add egg and yeast mixture; blend well.
• Stir in 2 cups of flour and beat with an electric hand mixer at medium speed, about 3 minutes. Add enough additional flour to make a stiff dough. Turn onto a floured surface and knead until smooth and elastic.
• Place dough in a buttered bowl. Turn dough to butter top, then cover and let rise until double in size, 45 minutes to 1 hour.
• Punch down and knead once more, then shape into rolls. Place on a greased baking sheet, cover, and let rise until double in size, 45 minutes to 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, about 20 minutes. Brush tops with melted butter while hot.

SWEET MILK DINNER ROLLS

Steps:

• in a large mixing bowl dissolve yeast in warm milk.
• add sugar, butter salt and 3 cups flour beat until smooth and add enough remaining flour to make a soft dough.
• turn on to a floured surface knead until smooth and elastix about 6-8 minutes.
• place in a greased bowl cover and let rise until doubled about 1 hour.
• punch down dough turn unto floured surface divide into 16 pieces.
• shape each into a ball.
• place 2 inches apart on greased baking sheets.
• cover and let rise about 30 minutes.
• bake at 350 for 35 minutes or until golden brown.

THE BEST DINNER ROLLS – SOFT, SWEET BREAD

Steps:

• Sprinkle the yeast over very warm water in a large bowl. (warm water should feel comfortably warm when dropped on wrist) Stir until yeast dissolves. Add sugar, the 1/4cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of flour, one cup at a time to form soft dough. Use some the remaining 1/2 cup flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use if for flouring your cloth and hands). Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hrs. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls. Place in neat rows, not quite touching, in a well-buttered 13x9x2 pan. Cover rolls and let rise in warm place until doubled, 30-45min. Brush tops of rolls generously with melted butter, then bake in a 375 degree; oven for 18-20minutes or until nicely browned. Serve warm with plenty of butter. I pour melted butter on top of the rolls right when the come out of the oven.

SWEET YEAST DINNER ROLLS

Steps:

• 1. 1st- You cannot add yeast to water that is too hot! It will die! So when a recipe say's that the water or milk needs to be a certain temperature, make sure you use a thermometer! 2nd- Make sure that the yeast you are going to use is at room temperature. 3rd-Yeast always rises best in warm water with some sugar! If the yeast is not bubbling up, it wont allow the bread to rise, so start over! Tip* a Kitchen Aid Mixer works really great for mixing the dough.
• 2. 1) Dissolve yeast in 1/4c warm water. Stir in the 2tsp of sugar. Let sit for about 5 minutes until mixture foams up. 2) Heat milk in microwave or in small saucepan on stovetop. 3) Add sugar, butter, & salt to hot milk and stir until butter is melted. Cool to 105°F-110°F. 4) Pour milk mixture into bowl of stand mixer. 5) Add the yeast mixture & egg and mix together. 6) Mix in all-purpose flour, beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed. (This is where a dough hook is your best friend!)You want the dough to be wet, it will kinda look like slime. Don't add to much flour or it will make heavier rolls. 7) Place dough in warm oiled or buttered bowl, turning greased side up. Cover with parchment paper and let rise in warm place ( I turn my oven on to about 400 for a minute to warm up slightly then I put the bowl in there, like an incubator) until doubled in bulk, about 60 minutes. 8) Slightly punch down dough. Divide dough into 12 pieces and shape into round rolls. I do this by dividing the dough in half, and stretching it out into a loaf then cutting them into 6 equal parts. ** See below for how to shape the rolls, it's super easy! Place them, not touching, in greased 13×9x2 baking pan. 10) Cover with parchment paper sprayed with non stick spray & let rise in a warm place until doubled in bulk, about 30-45 minutes. 11) Bake at 375°F for 18-20 minutes or until tops are golden brown. 12) Brush tops of rolls with butter.
• 3. Remember the less flour you use the lighter your rolls will be. The more you work the wet dough in the mixer the chewier they will be. Enjoy! For Butter cut rolls, place dough to rise the final time in a muffin tin. Use a sharp knife to cut one line across top.

SWEET MILK DINNER ROLLS

Steps:

• 1. In a large mixing bowl, dissolve yeast in the warm milk. Let set for 5 minutes. Add the sugar, butter, salt and 3 cups of flour beat until smooth. Add enough remaining flour to form soft dough.
• 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (I use my Kitchen Aid stand mixer and the dough hook. Let the mixer do the kneading for you. Dough is ready when it is no longer sticky and bowl is clean). With floured hands, form dough into a ball and place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• 3. Punch the dough down. Turn onto a floured surface. Divide into 16 pieces for large rolls/buns or up to 36 small dinner rolls. Shape each into a ball. Place 2 inches apart on greased or parchment lined baking sheets. (I have also placed in greased muffin tins). Cover and let rise until doubled, about 30 minutes.
• 4. Bake at 350 degrees for 15-20 minutes or until golden brown. Remove the rolls from pans to wire racks. Serve warm.

SWEET & FLUFFY DINNER ROLLS

Steps:

• 1. Bring milk to a boil and remove from heat immediately. Add butter and sugar and mix in well. Set aside to cool to lukewarm.
• 2. Mix warm water and yeast, mix until yeast dissolves. Add milk mixture and beaten egg. Mix until smooth.
• 3. Add half of the flour, mix until smooth then add remaining flour.
• 4. turn out on floured surface and knead until smooth and elastic, about 5 minutes.
• 5. Place the dough into a buttered bowl, cover and let rise for 1 1/2 hour in a warm place (I use microwave, its small and there are no drafts)
• 6. Punch down dough and shape into 12 even balls. Place in a buttered baking pan, cover and let rise an hour.
• 7. Bake @ 375 until nicely browned, brush with melted butter immediately and let rest 5 minutes.

SWEET DINNER ROLLS

Steps:

• 1. Dissolve the yeast in warm water and 1 tablespoon of the sugar. Let it rest for 5 minutes.
• 2. Add the remaining sugar,mashed potatoes, butter, salt, and eggs. Mix well. Stir in 3 cups of flour. You can either knead for 3-4 minutes or you can use a stand mixer with the hook attachment (placed on #2) to do all the work. Add enough of the remaining flour to the dough to prevent sticking, (that's anywhere between 1/2 to a full cup). Shape dough into a ball and place in a greased bowl. Make sure all the dough is covered with oil as well. I like to cover my bowl first with plactic wrap and put a towl on top. Let the dough rise for an hour or until doubled (could be a little longer than an hour).
• 3. When dough has doubled, punch it down and let it rest for 5 minutes. Divide into balls, you can get anywhere from 15-20 depending on the size you roll it. Place rolls in a greased 9x13 pan,cover with plastic thats been sprayed with oil. The oil side should be touching the rolls, let rise again for an additional 40-45 minutes. Bake at 350 degrees anywhere between 15 - 20 minutes (depending on your oven).
• 4. You can brush the rolls with butter if you like. They are best served warm but, are perfectly good at room temp. Enjoy.

SWEET DINNER ROLLS

Steps:

• 1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
• 2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400*F.
• My Note: I'm always asked to bring the rolls to get-togethers. I've used it for cinnamon rolls, monkey bread -- almost everything. I do cheat, however; normally I cut the dough into 36 pieces and place 3 into each cup of a muffin tin. It makes big, light clover leaf rolls that everyone raves over. don't have a breadmaker, so I made these the traditional way (dissolve yeast and 1 tbsp sugar in warm water, let sit for about 10 minute Meanwhile, warm milk in saucepan until it just bubbles. Remove from heat, stir in sugar and butter until melted and cool to lukewarm. In a large bowl combine yeast mixture, milk mixture and egg. Stir in flour a little at a time and knead on lightly floured surface about 8 min.) Cover and let rise about 1 hr -- punch down and then roll out. I baked at 375 for 12 min, but could have used a tad longer. Still very good. he dough was too sticky in the machine, so I sprinkled flour into it until it was smooth. I was concerned about not using bread machine flour or bread machine yeast. I used the all purpose flour as it called for, but I used the bread machine yeast -- it was all I had. I used 2 1/2 tsp of bread machine yeast. They rose just fine and taste great. I will use this recipe to replace my old bread machine roll recipe. As did another reviewer, I cut my dough into 36 pieces and placed three balls of dough into each muffin cup. They turned into beautiful clover rolls. Nice touch. Also, I use a pizza cutter to cut my dough.

SWEET DINNER ROLLS

Steps:

• Stir sugar, salt, and butter into milk; cool to lukewarm. Place warm water in a large mixing bowl. Sprinkle with yeast and stir to dissolve. Add warm milk mixture and egg; blend well. Stir in 2 to 3 cups flour and beat with a wooden spoon until smooth. Mix in additional flour about 1/2 cup at a time until a soft dough forms. The dough should be soft and sticky but not stick to the sides of the bowl. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place dough in a large greased bowl, turning to cover dough with grease. Cover with damp towel and let rise in a warm, draft-free area until doubled in bulk, about 45 minutes to one hour. Punch down dough. Shape into rolls (1 1/2-inch balls) and place in two greased 8- or 9-inch cake pans or on a large baking sheet about 1/2 inch apart. Cover with damp towel. Let rise until doubled in bulk, about 30 minutes. Preheat oven to 400 degrees. Brush rolls with melted butter and bake 15 minutes or until tops are golden brown. Serve hot. Makes about 24 rolls.