Through another blog (Lisa’s Food on the Move) I found the recipe for insanely delicious, fluffy dinner rolls made with the help of my bread machine. Nancy, if you read this, I hope you can try this recipe out as it started with your Awesome Dinner Rolls. All I did was replace some of the bread flour with dark rye flour, the results were fantastic!
Here is the adapted recipe for your bread machine:
- 2 Tbsp salted butter
- 1 Tbsp olive oil
- 1 egg, beaten
- 1 tsp salt
- 1/4 cup sugar
- 1 cup warm water (80-100ยบF)
- 2 1/2 cups bread flour + 3/4 cup dark rye flour, blend the flours together
- 3 tsp active dry yeast
Add in the order specified by your bread machine manufacturer, the order above is the order I used. Make a well in the flour for the yeast. Mix on the dough cycle. Divide the dough into equal pieces, you should get 12 – 15 buns. Equally space the dough balls on a deep cookie sheet and brush with more butter.
Rise the buns for 45 minutes in a warm place free of drafts (like in the oven!)
Bake at 375ยบF for about 15 minutes. Brush the hot rolls with melted butter. Try to share these, they will go straight to your thighs!
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They look so good! I WILL have to try these ๐ Thanks you for the link!
You’re welcome! They were fantastic, and a great left over to use for sandwiches ๐ Your recipe for buns also worked well for cinnamon buns… I brought some to work to rave reviews! I added a bit more sugar to the dough and an extra tbsp butter – then rolled it out, spread more butter, sprinkled the filling, roll cut and bake. It is very deserving of its “Awesome” name.
Well, you’ve done it again. I take one look at the picture your latest concoction, then read how delicious it tastes, and the ease of preparation, and I just can’t resist. Bravo to you for suggesting another GREAT addition to my recipe binder!
Hi littlesundog! I’m so glad you saved my recipe! You’ve made my day ๐
Add another 1/4 cup sugar and tbsp butter to the dough and make cinnamon rolls! That’s what we had on Sunday – yum yum ๐
If cooking is your joy please read my explanation and definition of a chef. Then decide if that is your calling. There should be much that interests you on my food blog Mrs. Butterfingers. Virginia
Hi Virginia, thanks for your comment. I know I’m not yet a chef but that is the eventual goal, no matter how long it takes. I enjoy food and talking about food, shopping for it, and sharing it! My grandmother was the house cook for one of the dairy farmers in central Alberta, she was hired to feed the family and workers, leaving behind dreams of nursing school. She cooked and learned as she went, her skills came in handy when she had her 6 children to feed following the depression.
I read a few posts on your blog, seems you are from my neck of the woods! I love the admiration springing off the page when you write of you mentor, your father. I look forward to reading more.
Cheers,
Heather
It is so sad to hear those stories from the depression. Those were dreadfully hard times. Keep cooking. Virginia
My momhad told me what she remembers from the early 50’s, even then it was pretty bad.
-Heather
I modified this recipe a little because my husband has to watch sat. fats and cholesterol. I used 1T of canola oil instead of 2T of butter and Eggbeaters to replace the egg. Additionally, I used 3 tsp of yeast instead of the 3Tbsp suggested. It turned out super. Thanks!
Thanks Mary! It’s good to know how to make this recipe a bit healthier. My Grandma had to stop baking her breads on doctor’s orders, she really declined after that as she loved baking for others. Have a great day ๐
Question…. I see your recipe says 3 Tablespoons of Yeast, where the original recipe link for the other dinner rolls says 3 teaspoons yeast. ???? Did you mean to put 3 Tablespoons?
Oops, you’re right! I fixed it. Thank you!