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 easy dinner rolls 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 Rolls Recipe… just in time for a few practice runs before the holidays!
** Make sure to PIN THE IMAGE BELOW to keep this yummy and easy recipe handy! **
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Easy Homemade Dinner Rolls
A simple roll recipe that is sure to impress!
- 1 can evaporated milk
- 1 Cup warm water
- 1.5 sticks butter, melted
- 3 eggs, beaten
- 1 tbsp salt
- 2 tbsp yeast
- 1/2 cup sugar
- 6-7 Cups flour
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Pour evaporated milk in microwave safe bowl and heat until quite warm. Mix with warm water.
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Pour mixture into mixer. Add melted butter, beaten eggs, salt, sugar and yeast. Mix well.
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Switch to dough hook on mixer. Start adding flour one cup at a time until dough begins to pull away from side of bowl. Then continue to mix for 5 additional minutes.
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Transfer dough to large bowl you have sprayed with cooking spray and cover with clean towel. Allow to rise until double in size.
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Punch down dough, remove from bowl and divide into 4 equal parts.
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Roll each section of dough into a circle and then, using a pizza cutter, cut each circle into 12 triangles. Roll up each triangle (starting with wide end) and put on cookie sheet. Allow some time for the rolls to rise again.
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Bake at 375 degrees for about 12 minutes. Check on them to make sure they don't get too brown.
I used to be totally afraid of any rolls that needed yeast – I could never get the temperature right and they would either not rise or be stiff lumps of dough. Then I had a GREAT lady teach me how to make bread and since them making rolls has been super easy too! And since I love all breads, this has come in very handy! I am going to try your recipe – it looks yummy! I could use some right now for breakfast!
¡¡que rico!!
gracias por la receta.
saludos
ane
Those look delicious! Pinning your recipe to try later! Thanks!
I’d really like to try these rolls – but as I live in Australia I’m not sure what the size of your can of evaporated milk & butter is versus what I size I can buy here. Would you mind adding the weight of the ingredients? I can do the conversion from that – thanks so much!
Suze – I live in the U.S. My evaporated milk can is 12 fluid oz. (or 354mL). The butter is 6 oz. (170g) by weight, or 3/4 cup (or 12 tablespoons) by volume. (One stick of butter is 1/2 cup, 8 tablespoons, or 1/4 pound.) I hope some of that helps. 🙂
This recipe looks delicious. I must try it soon!
Made these for Thanksgiving and they were such a hit that I’m making some now for Christmas Eve dinner!
lovely!!!!!!!but my boy is 20 months old,i want to know if he can eat it.
Do you think the dough would freeze well, split in fours and wrapped tight? We’re traveling for thanksgiving and I love to just bring the frozen dough. 🙂 Thx in advance.
That is a great question! I really have no idea as I have never tried it. Sorry I can’t be of more help here!
These look amazing! Since I’m still getting used to baking from scratch I don’t own a stand mixer yet. What are the chances that I could successfully pull these off for Thanksgiving dinner using my hand mixer and kneading the dough by hand? My MIL are in an on-going battle over who makes better rolls and I can’t have these jeopardize my title! 🙂
Thank you for this recipe. I have made these probably 2o times since finding this recipe. I am now asked to bring rolls to every occasion.