Holiday Dinner Rolls

Freshly baked sweet rolls.
Krystle Lacey, ©2024 HGIC, Clemson Cooperative

The holidays are around the corner, and all types of foods are being prepared for families to share. One thing that my family loves for me to make is sweet dinner rolls. They are reminiscent of sweet Hawaiian rolls and essential because, of course, you can’t have a complete holiday meal without bread. You also can’t beat the smell of freshly baked bread in the kitchen during this time of year.

Pre-made and frozen rolls are convenient when lots of other cooking is happening, but freshly baked rolls are just a little bit better. While it may be time-consuming (this recipe takes about 2 hours), it is well worth the effort. Proofing the dough three times creates the fluffiest bread ever! Proofing is when you let the dough rest, allowing the yeast to ferment sugar and release gas, creating air pockets. So, this holiday, impress your friends and family with this simple bread recipe that bakers of all skill levels can try!

Ingredients

• 6 cups all-purpose flour
• 3 eggs (room temperature)
• 1 cup milk
• 1 cup water
• 1/8 cup + 3/4 cup sugar
• 1/4 cup canola oil
• 1/8 cup active dry yeast (about 3 packets)
• 2 tsp salt
• 1/2 tsp vanilla extract
• 1/2 tsp butter flavoring

Instructions

1. Mix the flour and salt in a bowl (preferably a stand mixer, but any bowl will work) and create a well in the middle.
2. In a separate bowl, whisk together the 3/4 cup sugar, vanilla, and butter flavoring.
3. In a small saucepan, warm the milk and water together until it reaches about 98 °F. If you don’t have a thermometer, this is about “baby bottle” temperature (on the inside of your wrist, it should feel warm but not burn). This step is very important so as not to kill the yeast!
4. In another small bowl, add the warmed milk mixture, 1/8 cup sugar, and yeast. Stir a couple of times. Wait a few minutes—if your yeast is foamy, it is alive and ready to use!
5. Pour this yeast mixture into the bowl with the sugar and flavorings.
6. Whisk the eggs, then add them to this mixture and stir.
7. Pour all of this into the well you made earlier in the flour.
8. Without mixing, let this sit in the bowl until the center doubles in size (about 20–30 minutes).
9. After resting, pour the oil around the edge of the bowl and mix. If using a stand mixer, use your dough hook; if using a regular bowl, you can use your hands or a spoon. Knead this in the bowl until it just comes together.
10. Next comes the fun part! Pour the rough dough onto a clean countertop with extra flour to prevent sticking. Knead the dough by gently pushing with the heel of your palm, rotating every few kneads. Continue this process, adding flour as needed, until the dough fully comes together without sticking. You’ll know kneading is complete when you gently press on the dough, and it bounces back.
11. Place the dough into an oiled bowl, cover, and let it rest somewhere warm for 30 minutes or until it doubles in size.
12. Preheat the oven to 400 °F.
13. Form the rolls by scooping out a piece of dough and rolling it in your palms to make a one-inch ball. Place the dough balls in a deep pan (a 9” x 13” pan should work), keeping in mind that these will double in size, so leave space around each ball. Continue this process until all of the dough is formed. Cover and let rest until the dough doubles in size.
14. Bake for 18–25 minutes or until golden brown.
15. This step is optional, but I like to brush melted butter on the tops of the rolls right after removing them from the oven to give them a nice shine!
16. Enjoy!