Soft and warm dinner rolls straight from the oven, is there anything better? Tonight I say no way. Better Homes and Gardens New Cookbook
Warm rolls with butter, are almost too easy to eat. I was able to stop myself from eating the whole pan tonight but I could have just kept right on buttering and eating without even realizing how much bread I was actually taking in.
These rolls have a light whole grain flavor while still managing to be soft, fluffy and light. Did I mention melt-in-your-mouth? Or the pretty golden brown tops peaking out from the pan?. We ate our rolls with soup tonight but I would serve these as a side dish with most meals.
There are several variations that come to mind for these rolls. Beyond using the whole wheat recipe and shaping the dough into different shapes, such as Cloverleaf, Butterhorns, and Parker House rolls, there are a number of herbs spices and seeds that could be added to make these rolls into something totally different. The Better Homes New Cookbook even included instructions on making this recipe into hamburger and hot dog buns.
With the basic recipe being so simple to follow and the ingredients being normal household ingredients I give this recipe a thumbs up. The only thing missing is additional information about dinner rolls in general. Despite this, there is ample information to help you make various rolls using the basic Dinner Roll recipe as a starting point.
Maddy and I made these rolls together this afternoon and even with a 2 year old helping we were able to get the dough mixed and kneaded and then later shaped in about 30 minutes all together. Total with rising and baking these rolls took about 2 hours and 15 minutes from start to finish.
With this recipe being so yummy and straight forward I definitely plan to make it again and if the reactions the rolls received at the dinner table from Luke and Maddy are any indication I am sure they won’t mind. I would suggests making these rolls if you like the taste, softness and slight sweetness of a classic dinner roll.
Flavor: 5
Hands on time: 4
Total time: 3
Recipe: 4
Versatility: 4
Make it again: 5
Mommy Score: 1
Daddy Score: 1
Maddy Score: 1
Total: 28
Previous Bread Challenge bread reviews and scores:
Cheesy Pretzels – Week 6
Light Rye Bread – Week 5
Country-Style Whole-Wheat Pita – Week 4
Carrot Raisin Quick Bread – Week 3
Potato Bread – Week 2
Focaccia – Week 1
9 comments
I could probably eat half the pan myself. I love whole wheat rolls.
Did you use whole wheat flour instead of the all purpose flour the recipe calls for? I'm am definitely going to give these a try!
you make them all sound so easy. and these look and sound so delish.
Under the Influence – I forgot that the recipe on that I linked to didn't have the all of the different variations that my cookbook has. To make whole wheat rolls, according to my book, you substitute 1/3 of the all-purpose flour with whole wheat flour. For this year long bread challenge I'm following recipes to the letter, but this recipe could easily handle more wheat flour. The more whole wheat flour you use the more dense the rolls will become but they should still taste yummy.
Deb – You can do it, make some rolls! you'll be so happy you did.
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