Simple homemade rolls. I can make them. A bunch of ladies from a previous neighborhood can make them. My teenager can make them. YOU can make them. Just follow this simple roll recipe that gets rave reviews from anyone who tries it.
How do we know it’s a great recipe? Because it’s tried and true. A few years ago, my son and I started a homemade roll business of sorts when we first moved into our new neighborhood. I wanted him to have a way to earn money that didn’t come from Mom and Dad. So we made a few rolls and distributed free samples. They were a hit! Orders came in quickly, and we supplied several neighbors with delicious rolls the day before Thanksgiving. We’re not sure that the rolls actually made it to the Thanksgiving table, because they were delivered hot and ready. 🙂 But we did deliver!
I’m sorry you don’t live in our neighborhood. But we’re happy to share the recipe. So if you’re wanting some deliciously simple homemade rolls, start salivating now.
Deliciously Simple Homemade Rolls
Combine in 4 qt mixer:
1/2 cup sugar
2 tsp salt
2 tbsp quick-rising yeast
2 1/4 cups all-purpose flour
Heat together in a saucepan or microwave:
2 cups water
1/2 cup butter (no substitutes)
The water needs to be very warm but not boiling. Butter does not need to be melted completely, about 1 min. 30 secs. in the microwave.
Mix dry and liquid ingredients:
Return to mixer full of dry ingredients. To that mix, add liquid ingredients (water and melted butter) and 1 egg. Start mixing at low speed, working up to medium speed. Mix for 2 mins., occasionally scraping bowl to ensure that all ingredients are mixing well.
Add more flour and let rise:
4 1/4 cups all-purpose flour
Add remaining flour and mix all ingredients together until dough is smooth and elastic. It should not be too sticky. Place dough in a lightly greased (nonstick spray) bowl. Cover with a kitchen towel or greased plastic wrap. Let rise until doubled in size. Then punch down and let rest for 15 mins.
Remove dough by hand and form into a big ball. If dough is too sticky, sprinkle 1/4 cup flour (or more if needed) on the mound and work it in. Dough should be soft and pliable but not overly sticky.
Roll out and slice:
Roll dough onto a lightly greased and floured surface. Cut mound into 4 equal parts. With one part, roll it out into a circle about 1/2 in thickness.
With a pizza cutter, slice it pie style. One vertical line in the middle. Next line horizontal in the middle. Now cut each section in half. You should have 8 triangles. Starting at the large end, roll each triangle toward the middle of the circle, the inner point on the triangle. This will give you a crescent shape. Place crescent-shaped rolls 1/2 in apart on greased baking sheet. Repeat this process for other 3 mounds of dough.
Rise again and bake:
Let rolls rise again for 15-20 mins.
Preheat oven to 350 degrees. Bake one batch at a time on the middle rack. Do not try to bake multiple batches on different racks. Some won’t be done enough; others will burn. Bake for 20 mins until golden brown. Brush melted butter on top. I just grab a butter stick and “paint/melt” a little on top of each hot roll, which is best enjoyed right away.
How to store:
If you must store them, let them cool down thoroughly on a wire rack. Hot rolls stored too quickly will “sweat” and become soggy. Do not leave them on the pans to cool down either. The bottoms will become mushy. They must cool down on a wire rack.
Recommended storage is a paper bag if you’ll consume them by the next day. You can pop the bag in the oven and rewarm rolls prior to serving. Rolls can also be stored in plastic bags or containers if they are thoroughly cooled but shouldn’t be warmed in the plastic containers to avoid sogginess. Rolls can also be frozen for about 3 months, but we don’t recommend this method. They don’t taste fresh, and why bother to make homemade rolls, only to freeze them?
Total roll count: 32
Enjoy the yumminess!!