The Ultimate SOFT Dinner Roll Recipe

My mother in law is a really talented cook and baker, and I have shared a lot of her awesome recipes over the course of this Blog–but the one I am most excited about passing on–the one that everyone LOVES– is this one. I have posted a couple of roll recipes before–a beginner’s recipe that is so fool-proof it’s almost impossible to get wrong, and one that is crusty and delicious and looks pretty! But this is the ultimate SOFT, delicious dinner roll recipe. It is a little harder to master, which is why I wrote down some really specific tricks and tips! But I guarantee you the effort will be WAY worth it–and that they will be the softest dinner rolls you have ever tried. She published the recipe in a local church cookbook years ago, and everyone who has tried to recreate them has failed… so my sister and law and I teased her that she purposefully left out a key ingredient, or secret, and that is why we decided to watch her like a hawk and take notes last time she baked them! I went home and tested the recipe as I had written it–and it was perfect! They came out warm and soft and pillowy and sweet! Thanks Daneen for letting us share your “secret” recipe! I don’t “hope” you love it, as I usually write. I “know” you all will!

1 cup hot water
1/3 cup sugar
1 pkg saf instant yeast {2 1/4 tsp}
2-3 cups AP flour
1 Tbsp kosher salt
1/8 cup + 2 Tbsp oil

In the bowl of an electric mixer, combine the hot water, sugar and yeast and let proof until bubbly; 8-10 minutes. {We tried one batch without letting it ‘proof’ for long enough, and when they failed, we realized this was a really important step!}

Add the flour, salt and oil and mix with a dough hook, on level 2, until the ingredients are well combined, and a ball of dough forms that is sticky to the touch. {If you mix bread at a high speed, more gluten forms, and your bread becomes tougher–mixing them on speed 1 or 2 for a short amount of time ensures that they’ll be super soft}.

Let rise in a warm place until double in size, then pinch into rolls, and let rise on a baking sheet. Preheat the oven to 350degF. Bake for 14-15 minutes until lightly golden, and brush with melted butter. Add a little rock salt if desired.

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She made these cute bunny rolls over easter– but you can shape them however you like. P.S. This is also the dough recipe she uses to make bread, cinnamon rolls, and pizza dough! Even more reasons why this is SUCH a good recipe to have on hand! It really is a keeper!

<3 Sarah