Homemade dinner rolls-you can't get any better than this!

Today a friend asked if my roll recipe was posted on my blog. I was sure that it was, so I checked, and couldn't find the recipe anywhere... found pictures of both the rolls and cinnamon rolls, but not the recipe. In this post, I will give you a tutorial that shows how to make the rolls, step by step. I added this as one of my first recipes to the family cookbook that each of my children have. I started this cookbook as a Christmas gift for them back in 2006, which included all of our favorite family recipes in a 3-ring binder. Each year since then, with the exception of one year, I have sent them more recipes to add. Last year, I sent them new binders along with the recipes, as the many recipes "outgrew" the first one. I also use the same dough recipe for my cinnamon rolls. I have posted that recipe after the tutorial.

CATHY LEAVITT’S ROLL RECIPE

Pour 2 c. hot tap water into mixing bowl. Add ½ cup sugar and 3 packets (1 strip) of granular yeast. If using the bulk yeast, use 2 full tablespoons. Mix and let sit until puffy; then add 2 ¼ cups flour, ½ cup melted butter, and 2 tsp. salt. Mix with dough hook until blended, then add ¾ cup flour and 1 slightly beaten egg. Mix with dough hook until blended, then add 2 cups flour. Add 1/4 to 1/2 cup more to make proper consistency. Mix with dough hook until blended and flour leaves sides of bowl; then turn mixer on higher speed and knead with dough hook until smooth and elastic. Dough will be soft and sticky. Oil and turn dough and let rise in bowl until doubled. Punch down, and form into 24 rolls. Let rise until double and bake at 350 degrees for 20-23 minutes, depending on your oven. Remove from oven and brush melted butter on tops.

Tips:

• You may use “quick-rise” yeast to cut down the rising time. DO NOT USE FOR HIGH ALTITUDES.
• To keep your rolls light and fluffy, do not add too much flour. When measuring, shake off excess flour, but do not pack. Your dough will appear quite soft and sticky, but as it rises, will develop gluten making it easy to work with.
• Cover your bowl with plastic wrap for quicker rising.
• You do not need to cover your rolls to rise after forming. You will know when they have risen enough if the sides are all touching and the pan is full.
• When forming the dough into rolls, do not add more flour. The oil that was in the bowl should be sufficient to keep from sticking to your hands while forming the rolls.
• Divide your dough into 24 equal pieces before your start forming the rolls. 
• You may replace 1 cup of flour with 1 cup of oat bran, or 1/2 cup oat bran and 1/2 cup wheat bran. This will give a heartier texture and flavor, but still keep the rolls light and fluffy. This will make a very soft dough. DO NOT add more flour. 
• I always use all purpose flour. No need to use bread flour. 
• You can use this same recipe for breadsticks. Shape into 24 breadsticks, 12 per pan. After they have risen, brush with an egg wash and sprinkle with a combination of parmesan cheese and Italian seasoning. Perfect with pasta or soup!

Mix dough in mixer until smooth and elastic

*(Please ignore this picture of me-was in my earlier, not so becoming days)

Let rise in oiled bowl until double

Divide dough in half, then quarters

In half again, making 8 pieces

Divide each piece into 3, making 24 equal pieces

Shape each roll, pulling over hand to make a ball shape

Continue to form ball

Pinch dough together on back

Place on parchment lined bun pan 4 rolls x 6 rolls

Let rise until double or all sides touch 

Bake at 350 degrees for 20-25 minutes

Remove from oven and immediately brush tops with melted butter

CINNAMON ROLLS

Mix same as recipe above, except add 1/4 cup more flour. Knead until smooth and elastic with dough hook. Let rise until double. Divide dough in half and roll out each part into a rectangle (approx. 10" x 24"). Combine the following ingredients and spread each rectangle with 1/2 of the mixture. I usually just crumble and spread it with my hands.

1/2 cup melted butter

2 cups packed brown sugar

2 T. cinnamon

From the long end, roll up each section of dough and cut each roll into (12) 2 inch slices. Tuck ends under  and  arrange on parchment lined baking pans (you should have 1 doz. rolls on each pan), and press down slightly with the palm of your hand. Let rise until double, and bake for 23-25 min. at 350 degrees.  While warm, spread with the following glaze:

6 cups powdered sugar

1/2 cup melted butter

1-2 t. vanilla or other flavoring

Enough warm water or other liquid to make the proper consistency

(Updated 2/2016)

Click here for step-by-step cinnamon roll tutorial with pictures.

These are the best!!

*Better picute of me and newer KitchenAid