Hall's Famous Blog

Sep 2013

A Keep Warm Recipe - Aimee's Dinner Rolls

Normally when you think of dinner rolls it is a somewhat long and messy affair that dirties quite a few dishes and takes too long to be worth the delicious outcome. Not any more! These rolls are tasty and yeasty and ready with minimal fuss. They can even be made in a stand mixer which makes the whole process even easier! If there is an easier yeast roll recipe out there, I haven't found it. So give these warm gems a try and tell us what you think!


Aimee's Dinner Rolls


  • 2 Tablespoons butter or butter flavored shortening, melted and cooled slightly
  • 2 Tablespoons white sugar or honey
  • 1 Cup hot water (around 95-105 degrees, not too hot for the yeast)
  • 1 package active dry yeast
  • 1 egg (room temperature) beaten
  • 1 & 1/4 teaspoons salt
  • 2 & 1/4 Cups All-Purpose Flour (unbleached)


1. In a small microwave safe bowl melt shortening and let cool enough that it will not kill yeast. Or you can do this in a small saucepan on the stove until just melted and remove from heat. (do this before starting yeast and you should be fine.)

2. In a large mixing bowl or stand mixer, mix together the hot water (about 100 degrees is great), sugar (or honey) and yeast. Allow yeast to proof (sit) for 5-15 minutes depending on taste preference. (The longer the yeast sits, the more yeasty the rolls will taste.)

3. After proofing the yeast, mix butter/shortening into yeast mixture well and then add the egg mixing well. Add salt and continue. Add all flour at once and mix thoroughly, the dough will be wet and sticky (very sticky). Just mix until well combined, do not over mix (to prevent getting dense rolls).

4. Allow the dough to rise until doubled in size in a warm, undisturbed spot. (Usually about 45 minutes) While dough is rising grease 8 muffin cups (Metal muffin pans seem to work best as they brown the rolls better here and I like the taste from using the butter flavored shortening for greasing the cups.) and preheat the oven to 425 degrees F (220 degrees C).

5. Once dough has doubled in size divide dough into muffin cups until each is a little over half full and let rise again until once more doubled in size (this dough is very sticky; gloves, well-oiled hands, two spoons, or something similar help a lot here). (Approximately 45 minutes again.) Just before putting into the oven brush the tops with melted butter, (optional) and bake for 10 minutes. Yields 8-10 rolls.

Note: When making for a special meal, instead of dividing the dough directly into cups, I make 2-3 little balls to fill each cup and dip into cooled melted butter before letting them rise again. This makes wonderful pull apart rolls for meals like thanksgiving. It is messy but definitely worth the trouble if you have time.

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