We all know I love the holidays, but ya wanna know why? The rolls. Yea, that’s pretty much it, it’s the rolls.

Oh I kid, I kid, of course I love giving thanks and spending time with loved ones and the joy of gifting and receiving, and we all love the foods and desserts but ohhh, the rolls. For some reason, there’s just something about homemade bread that screams LOVE. Maybe it’s all the hard work and prepping, maybe it’s the waiting and rising, or maybe its the melting butter as the bread fills your mouth with joy. Whatever it is, I love it.

With the holidays quickly approaching you are probably beginning to look for the perfect recipes to grace your holiday table, when it comes to bread, stop looking. Just make these. Trust me. And if you really need  another option, make the savory rosemary and black pepper version, which I can also attest is amazing! And really, there’s no need to wait until the holidays to make these, I recommend having a test batch, or seven. Enjoy!


Soft & Sweet Yeast Dinner Rolls   (Print Me)

1 package (2 1/4 teaspoon) yeast
1 cup lukewarm water
2 Tablespoons oil (vegetable, canola, or olive) plus more for greasing bowl and pan
1 large egg
1/3 cup sugar
3 1/4 cups flour
1 teaspoon salt
Pinch of cinnamon
2 Tablespoons melted butter

Add warm water to the bowl of your mixer and sprinkle the yeast over top. Let sit 10 minutes, until frothy.

Add the, oil, egg, cinnamon and sugar to the bowl. Add the flour and mix on medium-low speed with the hook until the dough holds together, about 2 minutes. The dough should clean the sides of the bowl. If not, add additional flour by the tablespoon. Increase speed to medium and knead the dough for 5 minutes.

Cover the bowl with a damp towel and let the dough rise for 20 minutes. Add the salt and mix the dough on low speed for 1 minute.
Transfer the dough to a large bowl that has been lightly greased with oil. Cover it with a damp towel and let rise in a warm place until doubled in bulk, about 1-1 1/2 hours.
Grease the bottoms and sides of a 9-inch baking pan and set aside.

Turn out the dough onto a lightly floured surface. Divide the dough in half and pinch off 7 pieces of dough the size of a golf ball (2 oz each if you’re using a scale) from each half.
Roll into rounds and place in the prepared pan about 1/2-1 inch apart (they should fill the pan after the final rise). *If freezing, stop here, wrap the pan tightly in foil and place in the freezer. Remove from the freezer and let thaw on the counter – plan on 2-2 1/2 hours for thawing and rising.

Cover with a damp towel and let them rise for 20 minutes + oven preheating time. The rolls should expand to fill up the entire pan, if you can see more than a couple of spots of the bottom of the pan, let them rise a bit longer.

Preheat oven to 350º. When risen, brush the rolls with half of the melted butter and bake for 20 to 30 minutes, until golden brown. Remove them from the oven and brush with remaining butter. Serve immediately or at room temperature.

Source: Confections of a Foodie Bride

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