dinner roll dinner roll ding ding ding!March 26, 2010
When I first started baking, one of the things that intimidated me most was dinner rolls. Yes, dinner rolls, weird, whatever. For reasons unknown, I could never get a consistent result. Some days they’d come out perfect, other days they’d just sit there refusing to rise, like sullen little rocks. It was awful not being able to commit for holidays, since I wouldn’t have any idea whether or not a particular batch would succeed or fail miserably.
Nowadays, I don’t have that problem. In fact, not only am I making rolls for whichever meal I’m attending, I also have friends, coworkers, and family who are buying them (from me! with money!). Last year I made something obnoxious like two hundred rolls for Thanksgiving, and nearly that again for Christmas. And every single one came out a perfect cloud of tasty.
What made the difference, you ask? I’m almost hesitant to tell, I’m afraid people won’t be nearly as impressed with them if they knew how easy these rolls are! First, I finally found the right recipe. Yes, I’m talking about King Arthur Flour AGAIN. Their recipes are so consistently good, how could I not? In this case, I discovered their Soft White Dinner Rolls. The butter, potato flakes, and dried milk add a ton of flavor, while leaving the texture light, soft, and tender. They’re delicious on the day they’re made, and they also make great little finger sandwich rolls with leftovers. They freeze beautifully, so I tend to make a double batch – eat one now, freeze the second for super-easy homemade rolls later!
I do have one confession, however. I’m *not* going to tell you the shortcut technique I figured out that shaves off more than half the total prep time. Girl’s gotta do what a girl’s gotta do to keep the customers calling!