These homemade rolls are a recipe that brings back memories of childhood. It's a basic, old-fashioned yeast roll recipe. They smell amazing while baking but be patient... good things come to those who wait. Dense but tender, they remind us of a Hawaiian roll in flavor but with a firmer texture. These rolls are delicious alone, smeared with butter, as a bun for sliders, or used to sop up some gravy. You won't be able to just eat one.
Stir in half the flour. Beat until smooth. Add remaining flour gradually, mixing as you go. You may need a bit more or less than the amount called for in the recipe, depending on the humidity and other factors.
07Your dough should be elastic and slightly stiff, but not dry.
08Turn the dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.
09Butter the inside of a large mixing bowl coated in melted butter. Place the dough in the bowl and turn dough over a couple of times to coat it all with the butter.
10Cover the bowl and place in a warm place so it can rise.
11It will take about 1 hour to double in bulk.
12At that time, punch the dough down and turn it out onto a lightly floured board to shape.
13Shape and fill as desired. To make dinner rolls, pinch off about 2-3 tablespoons of dough and shape it into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other. Do not crowd rolls.
14Cover the prepared rolls and allow to rise in a warm place until doubled in bulk, about 1 hour.
15Rolls should now touch each other. (A little more rising will occur during baking.)
16Preheat the oven to 350 degrees F when rolls are about 10 minutes from being ready for baking. Bake 20-25 minutes. They should be browned nicely and smell so good and yeasty!
17Brush the tops of the rolls with melted butter immediately when removed from the oven.
18Allow rolls to sit for at least 10-15 minutes before eating.