Yield: Yields 18 rolls
Soft, rich, and worlds better than store-bought, these gorgeous, buttery dinner rolls are easier to make than you may think. In fact, describing how to shape them is more difficult than actually doing it. Look here for step-by-step photos for shaping them or watch our video on shaping and baking these dinner rolls, as well as Cloverleaf, Parker House, and Butterflake, all made with this same dough.
Make Ahead Tips
You can make the dough up to 4 days ahead. Refrigerate it well wrapped so that it slowly rises to double its size then shape as directed.
Need help shaping your rolls? Check out our step-by-step guide on how to shape knotted dinner rolls.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
There is a mistake in the flour measurements. Once I Alize's that and used my scale, they turned out beautifully.
These were delicious and the instructions were excellent -- a big hit with my family of 6 and guests! I am looking forward to trying the other roll recipes. Thank you so much for the inspiration!
I made these twice. Once as written and then modified. Thought it lacked a little flavor as some others had noted. I changed the milk in the recipe to 1 cup buttermilk + 1/2 cup whole milk, upped the sugar to 5 TBSP, upped the salt to 1 1/2 tsp table or 2 1/2 tsp kosher. I also halved the vegetable oil and doubled the butter. I added one egg yolk to the existing egg in the recipe. I only heated the whole milk and then added the yeast, etc to that and then whisked in room temp buttermilk to prevent the buttermilk from curdling. Although, the buttermilk might be fine only being heated to 95 degrees. The extra tablespoon of sugar, the substitution of the buttermilk and the slight salt increase all helped with flavor. And with the exception of the salt, all of those things contributed to a tender crumb. Kept the bread flour because it gives an exceptional rise and a lovely texture. Additional egg yolk added more fat but also gave the interior a pretty golden color. I love Mr. Reinhart and Fine Cooking, I hope they don't mind that I tinkered with their formula.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?