dinner rolls

pull apart dinner rollsFor our first official dinner in the new kitchen, BF had a simple menu request: Rolls. Steak, potatoes, and rolls to be exact. Easy peasy, right? So you can imagine how sad I was when I miscalculated a measurement in my roll recipe with my LAST PACKET of yeast and had to throw the batch out. I walked into the other room defeated with my head down, “Sorry babe, no rolls tonight.”

He didn’t seem to mind much, but I felt so bad. I wanted tonight’s dinner to be perfect, but even more than that I wanted to not go to the store. So I tore through the pantry, the cupboards, and the drawers looking for anything I could use to make rolls. Then I saw it- in the back of a refrigerator drawer- one packet of rapid rise yeast. I swear I heard angels singing… but I haven’t ever made rolls with rapid rise yeast. Road block.


I was certain there had to be a simple way to modify my recipe into a “rapid rise” compatible version. I stood there, packet in hand, thinking… then it hit me. This is Fleischmann’s yeast. Surely they didn’t become a national yeast brand without at least some failproof bread recipes. Internet to the rescue! With a website named “breadworld”, I felt pretty confident this recipe would work.

These rolls baked up beautifully. Not only did they taste great, have a perfect “dinner roll” texture, and take half the time of regular rolls – they saved dinner. Boyfriend emerged for dinner to a pleasant surprise, “I thought we weren’t having rolls for dinner tonight.” Neither did I … ;-)

Save-the-Day Dinner RollsFrom Fleishchmann’s

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  • 2 to 2-1/4 C  AP flour, divided
  • 2 Tbs sugar
  • 1 packet RapidRise Yeast
  • 1/2 tsp salt
  • 1/2 C milk
  • 1/4 C water
  • 2 Tbs butter (or a spray of “Pam for Baking”)
  1. Combine 3/4 cup flour, sugar, undissolved yeast and salt in a large bowl.
  2. Heat milk, water and butter until very warm (120º to 130ºF), then add to flour mixture.
  3. Beat 2 minutes with dough hook at medium speed, scraping bowl occasionally. Make sure to scrape up any sneaky flour hiding at the bottom.
  4. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough.
  5. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes (this actually took me like 2 minutes).
  6. Let rest, covered, about 10 minutes.
  7. Divide dough into 12 equal pieces and shape into balls. Place into greased 8-inch round pan. Cover and let rise in warm place until doubled in size, about 30 minutes.
  8. Bake at 375ºF for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

Tips

*These rolls are very forgiving, I was having issues following directions this day and dumped all 2 cups of flour into the bowl with the yeast and they still came out great. (hence putting the “3/4C flour” in bold)

*Takes about 90 minutes start to finish – 20 min active, 10 minute rest, 30 minute rise, and 20-30 minute bake

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