Comments on: Dinner Rolls

By: Donna S

Donna S — Sun, 29 Nov 2009 21:53:34 +0000

I made these for Thanksgiving this year and they were delicious! They will be a permanent addition to our holiday menus! thanks!

By: Amy J

Amy J — Mon, 23 Nov 2009 08:55:32 +0000

I made these for our early Thanksgiving and they were delicious! I always disliked making rolls because they were always dry- not these! They were the prettiest thing on the table! Thanks so much! I have many batches to make for Thursdays crowd of 40!

By: Julie

Julie — Sun, 22 Nov 2009 13:03:52 +0000

New to baking with yeast. Do you put the yeast in dry or do I need to mix with warm water as on yeast packet?

By: Okalea

Okalea — Sat, 21 Nov 2009 19:59:57 +0000

Hi, I just want to let you know. I made these rolls tonight to go with our roast. They were wonderful. My husband ate so many I thought he would bust. I had so many left. I shared them with three of my neighbors. Next time I will have to make a half batch. Thanks for the recipe. I will be making these again.

By: Lucky

Lucky — Thu, 19 Nov 2009 08:39:50 +0000

Yesterday’s Washington Post had a recipe for sweet potato rolls that were similar to this and it included directions for baking ahead. I thought it might be of interest because a lot of people were asking how to do this:
http://www.washingtonpost.com/wp-dyn/content/article/2009/11/17/AR2009111700748.html?sub=AR
(you may have to register, but it’s free)

By: Carrie

Carrie — Wed, 18 Nov 2009 22:16:23 +0000

Does anyone have an amazing bread machine recipe for rolls? Or know how to modify this one for the bread machine? It’ll be all hands on deck for the big meal, so there won’t be much space or time for kneading. I’m hoping someone out there has made these on the dough setting and can clue me in on how to modify it! {if so, could you email me at makinglemonadeblog at gmail dot com? THANKS!}

By: Jeannie

Jeannie — Wed, 18 Nov 2009 09:27:56 +0000

We made these a few weeks ago with all whole wheat flour. They were amazing with cinnamon-honey butter but were a little bitter when served with just butter. I plan to make them again and use mostly white flour- I will certainly try your recommendation of 1/3 wheat to 2/3 white! I made a full batch and froze 1/2 of the rolls just before baking. On Thanksgiving Day, I’ll just thaw them out and stick them in the oven!

By: Kendra

Kendra — Tue, 17 Nov 2009 20:59:59 +0000

These sound wonderful! Infrequent bread baker question…how close do you put the dough balls on the cookie sheet? How many fit per sheet generally? Have you tried these on a baking stone?

Thanks!

By: peggy

peggy — Tue, 17 Nov 2009 16:56:08 +0000

I do have a recipe I have used for years called Double Quick Dinner Rolls and we love them and they are very easy. I want to try this recipe that you have given us and see how that goes.

By: Melissa

Melissa — Tue, 17 Nov 2009 11:09:23 +0000

Hi Crystal,
You said that these were better when ate within a few hours after baking, but are they still good the next day? Almost everything tastes better fresh, I just want to know if they’re still good the next day even if they’re not as good. After your Hassle-Free Bird post I like the idea of cooking everything in advance.

By: Tammy L

Tammy L — Mon, 16 Nov 2009 23:34:55 +0000

Jim,

We’ll be traveling about 45 minutes on Thanksgiving Day as well, so I plan to make and bake these rolls the day before and take them wrapped in foil, to warm them in the oven (for about 20 minutes at 350 degrees).

By: Monica

Monica — Mon, 16 Nov 2009 22:52:55 +0000

I really want to make these, but my son can’t have butter or margarine. Any ideas on what I could substitute?

By: Mandi

Mandi — Mon, 16 Nov 2009 22:27:41 +0000

Does anyone know if I can make these up the day before and keep them in the fridge and then take them out to rise and bake the day of Thanksgiving? I’m trying to avoid the 4 women in the kitchen rush that I know will be taking place right before the meal!

Thanks!

By: Jim

Jim — Mon, 16 Nov 2009 22:12:59 +0000

Anyone know how well these keep/travel? We’re having Thanksgiving up @ the wife’s mom’s house (about 45 mins away), so it’d be great if we could do most of the prep and cooking and finish them there (or all of the prep & cooking, and just heat them up there)

By: Abbi

Abbi — Mon, 16 Nov 2009 22:01:09 +0000

Pumpkin (or squash) makes a wonderful addition to homemade bread or rolls. We are blessed with a lot of it and so I put it in my bread regularly. It makes 100% whole wheat stuff breads much softer.

Here is my favorite roll for Thanksgiving:
http://proverbs31living.blogspot.com/2007/11/making-rolls-to-share.html
I will sometimes add pumpkin puree to them in place of some of the liquid too. These rolls are always enjoyed where ever I bring them. I recently won the bread division in a contest with them as well.

By: Tammy L

Tammy L — Mon, 16 Nov 2009 21:37:37 +0000

I’m making these next week… can’t wait! I’ll probably double the recipe so we can have some at home as well as taking a bunch to the family Thanksgiving gathering!

P.S. Thanks for the link to my site!

By: Chels

Chels — Mon, 16 Nov 2009 19:28:50 +0000

I wasn’t thinking correctly when I asked you about the canned pumpkin. Large is 29.5 oz. and a small is 15 oz. so I know it’s the small size. Thanks! I’m excited to try them out on my fam!

By: Phoebe @ Cents to Get Debt Free

Phoebe @ Cents to Get Debt Free — Mon, 16 Nov 2009 16:57:31 +0000

Oh how I wish we were hosting Thanksgiving so I could make these rolls! Would be a great way to use up some of my extra pumpkin we froze.

Maybe I’ll make these for our Christmas gathering instead..

By: Emily

Emily — Mon, 16 Nov 2009 16:30:46 +0000

Wow, those sound great. I’m hungry!

By: Kristie

Kristie — Mon, 16 Nov 2009 15:42:23 +0000

I make rolls using my bread recipe which I blogged here:
http://www.kristiemcnealy.com/basic-yet-tasty-homemade-bread-recipe/

You can easily form the rolls ofter the first rise and then freeze. Just take them out about 3 hours before you want to put them in the oven to allow time to thaw and rise. They won’t rise quite as much on your counter, but they will puff up nicely in the oven.

They will also be fine of you bake them a day ahead, or you can make up the dough and refrigerate it for up to a week.