My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

You Will Never Be Able To Eat Store-Bought Rolls Again!

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Before I begin, just a quick reminder that my April giveaway is in full swing.  Claim your free, easy, daily entry here.  Don’t forget to visit Jennette’s website, so you can tell me which Thrive food storage item you’d like to try.  Jennette has generously provided our wonderful prize.

 

Our lovely prize: freeze dried sausage and freeze dried cheese.  And remember!  You can enter once each day!

Our lovely prize: freeze dried sausage and freeze dried cheese. And remember! You can enter once each day!

 

Have you ever eaten something so delicious, so yummy, you knew there was no way you could ever recreate it in all its glory at home?  That’s how I used to feel about Jenna’s rolls.  Those lucky enough to know  Jenna know what I’m talking about.  Her rolls are DIVINE!  Just the mere mention of her rolls brings a blissful, longing look to people’s faces.  When I mention that I’m bringing “Jenna’s Rolls” somewhere, there is an excitement and longing that cannot be contained.  Just the words “Jenna’s Rolls” are spoken with reverence and respect.  They are SO GOOD!

 

Remember when I said my cinnamon roll recipe was amazing?  (And they are!)  These are better!  Perhaps that’s because anything made with white flour and sugar is going to be one of my most favorite things in the world.  Bread is better than dessert to me, so you can imagine how much I LOVE these.

 

Jenna was kind enough to share her recipe last year when she taught a class on making her life changing rolls.  Today, I’m going to share her fantabulous rolls with you.  These easy, delicious rolls will become a staple in your home.  When you share them with friends, they will love you even more than they already do.  They will be in awe of your roll-making ability!

 

Best Dinner Rolls EVER!

Best Dinner Rolls EVER!

 

Best Dinner Rolls Ever by Jenna

 Makes 32 rolls

 

Ingredients

2 cups almost hot water

1/2 cup sugar or honey (if you use honey, decrease the water by 1/2 cup)

6 cups flour (I use 1/2 all-purpose and 1/2 bread flour, but you can use all-purpose if you don’t have bread flour)

1 stick softened salted butter, plus 2 tablespoons melted butter

2 tablespoons yeast

1 teaspoon salt

1 well-beaten egg

 

Proof yeast by adding a little sugar and the yeast to the water.  Let sit until bubbly.  (If using instant yeast, you can skip this step.)  Add yeast mixture, 3 cups of flour, and remaining sugar to a mixing bowl.  Mix well.

Add the remaining flour, butter, salt, and egg to the mixing bowl and mix until well combined.  If you are using a stand mixer, turn the mixer to medium and let the mixer knead the dough for 5 minutes.  If kneading by hand, knead for about 10 minutes until the dough springs back when depressed.

Cover dough and set aside.  Let rise until double (about 45 minutes – 1 hour).  Shape into rolls.  Let rise again for about 10 minutes or until puffy.  Bake in a preheated 400 degree Fahrenheit oven for 12-15 minutes (until light golden brown).  Check with a toothpick to see if the dough is still sticky inside.  If it is, bake by one minute increments until the toothpick comes out easily.  Brush rolls with the 2 tablespoons melted butter.  Sprinkle with sugar, if desired.

You can use 1/2 wheat flour and 1/2 white flour if you desire.  I’ve used quinoa and ground flax seed as well (with about 1/2 of the mixture other “flours”), and they were still lovely.  Not quite as light, but still super yummy.

 

Here’s my photo step-by-step, so you can make these at home.

 

Ingredients assembled.

Ingredients assembled.

 

Start with the yeast.  Dissolve it into the water mixed with some of the sugar.  When the yeast has "bloomed," it will look like this.  When it does, it's ready!

Start with the yeast. Dissolve it into the water mixed with some of the sugar. When the yeast has “bloomed,” it will look like this. When it does, it’s ready!

 

Mix 3 cups of bread flour with the proofed yeast and remaining sugar.

Mix 3 cups of bread flour with the proofed yeast and remaining sugar.

 

It will be quite wet.

It will be quite wet.

 

Add the egg, salt, and butter.  Mix just a bit to ensure the salt well distributed in the dough.

Add the egg, salt, and butter. Mix just a bit to ensure the salt well distributed in the dough.

 

Add the last 3 cups of flour (I used all-purpose for the last 3).  Mix well on low speed.

Add the last 3 cups of flour (I used all-purpose for the last 3). Mix well on low speed.

 

Your dough should look something like this.  Now it's time to knead.  I use my Kitchenaid mixer to knead the dough, but you can do it by hand.

Your dough should look something like this. Now it’s time to knead. I use my Kitchenaid mixer to knead the dough, but you can do it by hand.

 

After kneading it for 5 minutes on medium speed, the dough is smooth and beautiful.  It springs back when you press into the dough.

After kneading it for 5 minutes on medium speed, the dough is smooth and beautiful. It springs back when you press into the dough.

 

I removed the dough hook, covered it with plastic wrap, and set it aside while I made the rest of dinner.  It sat for about 45 minutes.

I removed the dough hook, covered it with plastic wrap, and set it aside while I made the rest of dinner. It sat for about 45 minutes.

 

After 45 minutes, it more than doubled and was ready to roll out.  QUICK TIP: To make clean up easier, spray Pam (or other cooking spray) on your counter top before you put down your flour.  I'll show you a little later how easy it is to clean up afterwards.

After 45 minutes, it more than doubled and was ready to roll out. QUICK TIP: To make clean up easier, spray Pam (or other cooking spray) on your counter top before you put down your flour. I’ll show you a little later how easy it is to clean up afterwards.

 

Divide the dough in half and put one half on your floured surface.  Turn it over so there's flour on both sides.

Divide the dough in half and put one half on your floured surface. Turn it over so there’s flour on both sides.

 

Roll out the dough into a rough circle.  It doesn't really matter if it's an exact circle, so don't stress about it.  My circle was great today, but many days it looks more like an oblong round or like a rectangle.  The rolls taste the same regardless of how they look.

Roll out the dough into a rough circle. It doesn’t really matter if it’s an exact circle, so don’t stress about it. My circle was great today, but many days it looks more like an oblong round or like a rectangle. The rolls taste the same regardless of how they look.

 

Using a pizza cutter, cut the dough into 16 pieces.

Using a pizza cutter, cut the dough into 16 pieces.

 

It's super easy to make a fancy crescent shape.  Jenna (I just LOVE her!) showed me this trick.  Pick up one of your triangular shaped pieces of dough.  Rest the wide side of the triangle on your two index fingers.  Then flip the dough in a circular motion around your fingers.

It’s super easy to make a fancy crescent shape. Jenna (I just LOVE her!) showed me this trick. Pick up one of your triangular shaped pieces of dough. Rest the wide side of the triangle on your two index fingers. Then flip the dough in a circular motion around your fingers.

 

It will look something like this.  Place the dough with the tip facing down onto a greased pan.

It will look something like this. Place the dough with the tip facing down onto a greased pan.  Repeat with the remaining dough.

 

Like this.  This is an entire batch of rolls.  Let them sit for 10-20 minutes, until they get puffy.

Like this. This is an entire batch of rolls. Let them sit for 10-20 minutes, until they get puffy.

 

I forgot to take a picture before I put them in the oven.  Here's what they looked like after 10 minutes.  Cook in a 400 degree oven for 12-15 minutes.  Mine usually come out at 12-13 minutes.

I forgot to take a picture before I put them in the oven. Here’s what they looked like after 10 minutes. Cook in a 400 degree oven for 12-15 minutes. Mine usually come out at 12-13 minutes.

 

I removed them from the oven...

I removed them from the oven…

 

And immediately brushed them with melted butter.

And immediately brushed them with melted butter.

 

Aren't they beautiful?

Aren’t they beautiful?

 

Here's a shot with all the rolls.  YUM!

Here’s a shot with all the rolls. YUM!

 

These rolls went so fast last night!  We had guests over for dinner, and these were probably the most popular thing on the menu.

These rolls went so fast last night! We had guests over for dinner, and these were the most popular thing on the menu.

 

And these fabulous rolls are so much less expensive than the rolls you buy at the store.  My local Costco carries some pretty good dinner rolls.  They’re about $4 for 3 dozen.  These cost me about $1.

 

Better Rolls + Saving Money = SCORE!

 

These are so quick and easy to make.  Do you think you’ll try them out?

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Author: Laurie Nguyen

I am a happily married, stay at home mom with four sons, ages 24, 22, 18, and 14. I'm not a professional blogger, and I'm certainly not a foodie or a chef. But I like food, so I think I'm qualified to write about my own life experience with food. Want to be a little more prepared for the unexpected? Check out my Food Storage Blog, http://forayintofoodstorage.com. Have a question about Food Storage? Email me: forayintofoodstorage@gmail.com.

35 thoughts on “You Will Never Be Able To Eat Store-Bought Rolls Again!

  1. There’s nothing like homemade food 🙂

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  2. licks piggy lips. These look delicious my friend. I could eat one or a dozen – snorts. XOXO – Bacon

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  3. Oh my goodness! Looks so good!
    I made a new recipe for my “white bread” last night and it turned out pretty good, I think I’ve found my go-to for that. And I am making your artisan bread like it’s nobody’s business! Now a roll and a biscuit are next on my list, and I think this roll will be it, it looks divine! (I’m also still on the search for a dough hook for my vintage mixer! 🙂 )

    Like

  4. Yum! You’ve sold me. Definitely trying these.

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  5. These look delicious — and the recipe seems like something I ought to be able to manage. I’m going to try these tonight — wish me luck! I’ll let you know how they turn out. If I don’t manage to ruin them so way or another, and they are as delicious as you claim, I think in my house we’ll call them “Laurie’s rolls!” 🙂

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  6. These look amazing! I think I’ll make them for Easter dinner! 🙂

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  7. These look amazing thank you for sharing!

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  8. Oh these look so soft and fluffy! I can smell them all the way here.

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  9. My boys…ok all of us, LOVE homemade rolls. Money truly are better than any store bought roll. These look great!

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  10. I can’t wait to try these because they look amazing!

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  11. These rolls look so tasty. I’ve never made any like this before, but I think I will definitely be trying my hand at these. Thanks for the great directions!
    Irene

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  12. Flour and sugar, oh yes! And when it’s deep fried? Oh my word! 😀

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  13. awesome! these look so tempting. great going

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  14. guess I better get some yeast today to make these over the weekend!! Thanks for sharing!!

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  15. woww.. these look good. gonna try this! thanks for sharing -xo

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  16. I make all my yeast breads from scratch and these rolls will definitely be tried in my kitchen! Have you tried to makes these without the “crescent” roll shape? If so, how did you do them? I am thinking I could just make them in a 9″ x 13″ and make small dinner roll balls and follow the rest of your recipe to a “T”. Have you tried this, and if so, did it work too? Thanks for sharing and I have already printed it out!! 🙂

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  17. These look amazing! I’ll be making them very soon.

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  18. You must have more patience than I could ever hope to. Keep up the good work. Scott

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  19. Laurie,
    I made these rolls for our family Easter dinner and they were a hit. I do have a question. Mine puffed up a lot. How would I get them not to be so big and plump? Thanks for sharing your recipe.

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    • I’m so glad the rolls were a success. To answer your question completely, I have a couple questions of my own. 🙂 Is it that the rolls were too large? Or is it that you wanted a more substantial (dense) roll?

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      • The rolls were just large. The flavor was great and they were not too dense had enough fluff they just looked liked pillows.

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        • Hmm… Did you divide the dough into two parts before cutting them? This should make 32 rolls. I wonder if I forgot to include that part. Let me check…

          I did, but it’s in tiny print with the pictures. I’ll fix that in the recipe.

          If you did that and they were still huge, feel free to cut the dough into smaller pieces. I’ve made as many as 40 rolls out of one batch of dough. Just make sure you watch your cooking time that they don’t burn. If they are smaller, the cooking time will be shorter.

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  20. Mine turned out amazing!! I posted photos on my blog to show them. I cut the recipe in 2 and it made 20 dinner rolls in a 9 x 13. Everyone loved them and I will definitely make them again. Oh, and btw, I made them with all AP flour – thanks for sharing this!!

    Liked by 1 person

  21. Pingback: Best Whole Grain Dinner Rolls Ever! | My Foray Into Food Storage

  22. I’m going to make these for my visiting family tomorrow! I wanted to make cresents, but didn’t want to spend the time on the delicious recipe I have already which requires 3 hours of rising! Yikes! Thanks for sharing…I have high expectations for these rolls 🙂 Ready to be impressed!

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