PSA: these rolls will become both the best and worst thing to ever happen to you.
Okay, now it is your fault and not mine that you have continued to read. These are the dinner rolls to end all dinner rolls. They are perfect in every way!! (If you couldn't tell, this is one of my favorite foods in the whole wide world).
My family has a tradition that we like to call our "soup party" that falls on the Wednesday before Thanksgiving every year (my favorite holiday!!). My Nana and her two sisters, Aunt Geralee & Aunt Margaret, each make 3-5 different kinds of soup for the party. Imagine a kitchen where the counters are lined with crock pots, each with a different type of soup. Corn Chowder, Chicken Tortilla, Split Pea, Chicken Noodle, Tomato Bisque, Italian wedding soup, Clam Chowder, White bean chili...is your mouth watering yet?
Anyways, my Aunt Margaret also makes these dinner rolls every year to eat with the soup, and they are ALWAYS the star of the show. I am 100% guilty of literally taking 6 rolls on my first trip around the soup bar to make sure I get enough before they're gone. They are pillowy, perfectly gooey in a not-baked-all-the-way type of way, slightly sweet and are always always always still warm. I literally dream about the wicker basket that Aunt Margaret always brings them in. Call me crazy, but you'll understand once you make them yourself. My entire extended family, under one roof, eating soup out of coffee mugs and fighting over bread rolls. It is the best day-before-thanksgiving tradition ever!
Now, these dinner rolls are perfect the way they are, and you can use them as a side to almost any meal. They are great with butter and jam, you can make mini sandwiches with them, dip them in soups, or eat them plain. BUT if you are looking for more of a savory flavor in the rolls, I have made a garlic herb version for you to try as well. These are to die for!! The recipe is very time intensive, but if you haven't been convinced by now, they are worth it!
Ingredients:
2 C lukewarm water
2 Packets yeast
2 sticks margarine or butter, melted
1 stick margarine or butter, softened to room temperature
1 C granulated white sugar
3 eggs, beaten
1½ tsp salt
8 C all-purpose flour
For Garlic Herb Rolls:
1 handful fresh parsley, minced
4-5 cloves garlic, finely minced
Directions:
In a large bowl, mix together water and yeast. Set aside.
In a saucepan, melt 2 sticks of margarine over low heat and stir in sugar until dissolved. Remove from heat and set aside.
Slowly add beaten eggs, melted margarine and salt to the yeast mixture. Stir.
Add flour to the yeast mixture 2 cups at a time, stirring in between each addition. Place the dough on a flat, floured surface and knead the dough until it “cleans your hands” (about 10-12 minutes).
Place the kneaded dough back into the bowl, cover with a towel and let rise for 4 hours.
Once the dough has risen, shape into butterhorns (see note below if you are making garlic herb version). Roll the dough out into a large circle that is about ¼-½ inches thick and spread the entire surface with softened butter. Cut out triangles about the size of a piece of pie using a knife or pizza cutter. Roll each wedge, starting from the wide edge to the narrow point until butterhorn rolls are formed.
NOTE: If making garlic butter rolls, combine your softened butter, minced parsley and minced garlic until evenly combined. Spread this butter mixture over the surface of the rolls and follow steps above to roll into butterhorn shape.
Place rolled butterhorns on a sheet pan and let rise for an additional 3 hours.
Once the dough has risen, bake at 350 for 10-12 minutes. Serve immediately!
NOTE: These rolls do not get super golden brown, so don’t worry if they “don’t look done” after 10-12 minutes.
Prep Time: 7 hours
Cook Time: 10-12 minutes
Total Time: 7 hours and 10 minutes
Servings: Yields 20+ rolls (depending on how large you cut the dough)
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