Soft, buttery dinner rolls are a must for the holidays.
Save one for a turkey sandwich the day after!
In our house theres a saying: OHIOOnly Handle It Once.
Sally Vargas
These soft, buttery rolls are must-haves for your holiday tableor any special occasion, for that matter.
No one wants to fuss with rolls when so much is going on in the kitchen.
Thats where the very important make-ahead plan comes into play.
Sally Vargas
The Secret to the Best Dinner Rolls
The secret to meltingly tender dinner rolls?
Lots of butter, eggs, and potato flakes.
The dough is soft and supple, just short of sticky, and a dream to work with.
Sally Vargas
If youve never seen potato flakes, never fear.
Theyre not too hard to find at the average grocery store.
you might alsobuy them online, of courselike almost anything else.
Sally Vargas
Ive more or less replicated my large batch method here.
How you measure each cup can also produce inconsistent results.
Don’t worryits not complicated!
Sally Vargas
Cool the rolls completely and wrap them tightly in foil in the quantity you want.
Slip the foil packages into plastic freezer bags and freeze them for up to one month.
(The rolls may develop frost and freezer burn after one month.)
Sally Vargas
When you are ready to reheat them, preheat the oven to 300oF.
Heat them for about ten minutes, or until they are hot all the way through.
Here are some toppings to play around with.
Sally Vargas
Now fast-forward to the day after Thanksgiving.
Dont you just want a turkey sandwich on one of these babies?
I know I will.
Sally Vargas
Im making two batches.
It can be used interchangeably with active dry yeast.
If using standard dry yeast, soften it first in water according to the package directions.
Add the eggs and milk and beat for 1 minute at medium speed.
Add the butter in tablespoon size pieces on medium speed and beat until it is incorporated.
This will take about 3 to 5 minutes.
Scrape down the sides of the bowl and mix in 1 1/2 cups more flour at low speed.
The dough will be thick and smooth.
Scrape down the sides of the bowl again and switch to the dough hook.
Set the mixer on low speed and gradually add 1/2 cup more flour.
Continue kneading the dough on low speed for 10 minutes or until it cleans the sides of the bowl.
Turn the dough out of the bowl and form into a ball.
Drizzle the oil into the bottom of the bowl.
Set the ball back in the bowl and turn it to coat it with oil.
Cover the bowl with plastic wrap.
This ensures that your rolls will be approximately all the same size.
With a chefs knife or pizza cutter, cut the square into 16 equal pieces of dough.
Turn the dough over so the seam side is down.
Line a rimmed baking sheet with parchment.
Set the rolls on the sheet about 1-inch apart and cover with plastic wrap.
Let the rolls rise for 1 hour, or until they have risen and look puffy.
Toward the end of rising time, preheat the oven to 350F.
Note: For rolls that kiss each other, set 4 in a row on the baking sheet.
For separate rolls, spread them slightly farther apart.
Bake for 20 minutes, or until golden brown.
Lift them off the baking sheet and set them on a rack to cool.
In packages of 6 or 8, wrap the completely cooled, baked rolls tightly in foil.
Slip the foil packages into plastic freezer bags and freeze for up to one month.
(The rolls may develop frost and freezer burn after one month.)
Remove the foil packages from the freezer bags and pop pop the packages to allow air to circulate.
If you like, brush with melted butter.
