I used to be afraid of making rolls.
There…. I said it. It’s out there now on the interwebs.
I feel free admitting that actually. A weight has been lifted.
Are you the same way? Do they freak you out? I think my biggest hang up has been that it seemed like every recipe required “scalding milk.” When I googled how to scald milk it said you heat it up until right before it boils. Well, I can’t predict the future so how am I supposed to know the precise moment before it boils??? Also, a lot of roll recipes make you do that thing where you have to dissolve the yeast in a cup of warm water to a certain consistency/frothiness that I knew I would mess up. So yeah, scary.
That is all in the past now. My SIL taught me this recipe years ago and I have made it no less than 200 times since. Really. There was a period of time where I would crank these out every 10 days or so! Now it’s once every couple of months. They freeze great and can be pulled out of the freezer and thawed to perfection in a couple of hours. Best part? No scalded milk or dissolving the yeast. Hooray!
So here is Landee’s Easy Dinner Roll Recipe… just in time for a few practice runs before the holidays!