Featherlight Dinner Rolls

 

The recipe for these Featherlight Dinner Rolls was stolen from Southern Living: Christmas Cookbook 2016. These dinner rolls are a light yeast bread that rises once in a bowl and again in the casserole dish they are baked in. A straightforward easy to follow recipe, don’t be intimidated by having to use yeast. Good bread recipes are great to have, and this recipe is a great one worthy of any feast!

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard (see more quotes in the Quotes tab)

Warm 1 cup warm milk to 100 to 110 F.

Stir together the warmed milk, 1 (¼ oz) envelope active dry yeast and 1 tsp sugar in a 2-cup glass measuring cup; let stand 5 minutes.

Combine the 3 cups all-purpose flour, 2 tbsp sugar and 1 tsp table salt in a bowl. Make a well in the flour mixture, then add 3 tablespoons melted butter and 1 beaten egg.

Add in yeast mixture from measuring cup (a foam will form at the top of the milk, this is normal).

Beat at low speed with electric mixer 3 minutes or until blended and a soft dough forms. Increase speed to medium-low, and beat 4 minutes or until the dough is smooth and elastic but still slightly sticky. You can use a wooden spoon if the dough becomes too tangled in the mixer.

Transfer dough to a clean bowl that has been oiled. Cover bowl of dough with plastic wrap; and let rise in a warm place (80 to 85 F), free from drafts, 1 hour or until doubled in bulk.

Lightly grease a 13×9 inch pan with cooking spray. Punch the dough down. Turn the dough out onto a floured surface.

Divide the dough into 12 equal portions. Gently shape each portion into a 2 inch ball.

Place dough balls in prepared pan. Brush the tops with 1 tbsp of melted butter.

Cover and let rise in a warm place (80 to 85 F), free from draft, 45 minute or until doubled in bulk.

 

Preheat the oven to 375 F. Bake the rolls at 375 F for 15 minutes or until golden brown.

 

Transfer the rolls from the pan to a wire rack, and brush with remaining 1 tbsp melted butter. Serve warm or cool completely.

 

Featherlight Dinner Rolls

These dinner rolls are a light yeast bread that rises once in a bowl and again in the casserole dish they are baked in. A straightforward easy to follow recipe, don't be intimidated by having to use yeast.

Course Bread
Cuisine Southern
Prep Time 17 minutes
Cook Time 15 minutes
Total Time 2 hours 17 minutes
Servings 12 rolls
Author Recipe Thief

Ingredients

  • 1 cup warm milk 100 to 110 F
  • 1 ¼ oz envelope active dry yeast
  • 1 tsp sugar
  • 3 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tsp table salt
  • 5 tbsp melted butter
  • 1 large egg lightly beaten
  • Vegetable cooking spray

Instructions

  1. Stir together the first three ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
  2. Combine the flour and the next 2 ingredients in the bowl of a heavy-duty electric stand mixer. Add 3 tablespoons of the melted butter, egg, and yeast mixture; beat at low speed, using dough hook attachment, 3 minutes or until blended and a soft dough forms. Increase speed to medium-low, and beat 4 minutes or until the dough is smooth and elastic but still slightly sticky. Cover bowl of dough with plastic wrap; and let rise in a warm place (80 to 85 F), free from drafts, 1 hour or until doubled in bulk.
  3. Lightly grease a 13x9 inch pan with cooking spray. Punch the dough down. Turn the dough out onto a floured surface. Divide the dough into 12 equal portions. Gently shape each portion into a 2 inch ball; place in prepared pan. Brush the tops with 1 tbsp of the melted butter. Cover and let rise in a warm place (80 to 85 F), free from draft, 45 minute or until doubled in bulk.
  4. Preheat the oven to 375 F. Bake the rolls at 375 F for 15 minutes or until golden brown. Transfer the rolls from the pan to a wire rack, and brush with remaining 1 tbsp melted butter. Serve warm or cool completely (about 30 minutes).

Recipe Notes

You can use a hand-held electric mixer. Mix on low for 3 minutes, then mixture by hand with a wooden spoon, adding more flour if necessary to make smooth but not too tacky.