Soft, buttery, tender and warm, straight out of the oven – these are the best dinner rolls! Once you try this dinner rolls recipe you’ll never want to go back to store bought dinner rolls!
I try to avoid adding “the best” in front of my recipes, actually I’ve never done it since every person has a different opinion of what’s “the best” but these dinner rolls are the best! There’s absolutely nothing you can do to improve the taste. They are PERFECT! Soft, tender and warm, straight out of the oven while the butter is still running on the sides – this is what I call dinner!
I’ve been working on this dinner rolls recipe for a couple of months now and I’m pretty sure I’ve made them 10 times so far. My family asks for them at least once a week when dinner time comes around. Before I developed this recipe we always relied on the buttery dinner rolls I’ve shared the recipe with you in the past, which it’s still the quick version to great dinner rolls.
Today’s dinner rolls takes a little bit of time, it’s a little more work involved, but the results are so worth it!
When I first cam up with this idea I wanted to make a buttery, brioche-like soft loaf of bread but somehow I had a hard time finding the right pan size for it. It was too much for a standard 9X5 inch loaf pan and too small for two 8×4 inch pan loaves. After a few more trials, I decided to shape the dough into small dinner rolls instead of one loaf. Best decision ever!
And you know what’s even better? You can freeze the rolls just after shaping and bake them as needed. Isn’t that great? I make two batches of dough, shape and place them on baking sheets, cover well in plastic wrap and freeze. When I’m in the mood for fresh-baked dinner rolls (it happens more than I should admit) I just take the baking sheet out of the oven, unwrap the plastic and leave at room temperature for about 1 1/2 hours and bake as fresh.
These dinner rolls have a little twist. Of course, they need flour, yeast (afraid of baking with yeast? Read Bread Baking 101- baking with yeast) , water, eggs and butter but also a secret ingredient: Greek Yogurt! Yes, you read that right, I’ve added some to increase the richness of the dough without adding additional eggs or butter, not that eggs and butter are a bad thing when it comes to baking, no, no, no! I just wanted to see if adding yogurt to the dough will keep the final results moist longer, as it does for cakes or cupcakes.
I can honestly say that these are the softest dinner rolls I’ve ever had or made, but can’t guarantee how long they stay soft since they disappear in no time. The longest we had some were for two days and they were still soft. If you manage to keep them longer, please let me know if they are still soft.
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