The smell of freshly baked sweet dinner rolls makes my house feel like home.
My fondest memory of home-cooked bread was at my grandma’s house in Lincoln long after the days of farming had passed. My grandma would bake cinnamon rolls and freeze them to be gifted at family holiday gatherings. My grandma’s cinnamon rolls were a marvel. It seemed impossible to my teenage self that anyone could take flour, sugar, and yeast to bake bread. Our bread came from the store. Sweet dinner rolls appeared like food made only by incredibly elite bakers.
If this is you, I’m living proof that all you need to make bread is follow a recipe! Let me assure you that this sweet dinner rolls recipe is foolproof.
When my mom passed on her family recipes to us, we came across this recipe. It is a sweet, hearty melt-in-your-mouth dinner roll recipe. My grandma used it as a base for her cinnamon rolls, but it is just as good (maybe better) as a dinner roll.
Fun fact: I once baked 6 dozen of these dinner rolls for a bunch of college students. It freezes very well for up to a month once cooked. Let me know if you do try it!
- 2 packages Rapid Rise Yeast (or 41/2 t)
- 2 1/2 cups warm water
- 1 T Sugar
- 3/4 cup melted butter
- 3/4 cup sugar
- 2 eggs, beaten
- 8 cups of all purpose flour
- 2 1/2 t salt
- Put yeast, water and 1 T sugar in a bowl. Wait 5 minutes until yeast is bubbly.
- Add all remaining ingredients to yeast mixture. Beat with a hand mixer. If you have a dough hook use it but it is not necessary.
- Cover with plastic wrap and let rise until it is doubled in size.
- Shape into balls and let double again.
- Bake at 400 degrees for 10-15 minutes (I think 12 is perfect).
- Follow above recipe through step 3. After dough is doubled the first time, roll out onto a floured surface until about 1/4 inch thick. Mix together 1 stick of softened butter, 2 t ground cinnamon and 1/2 cup brown sugar. Spread evenly over the entire dough leaving 1/2 inch at one end of the dough. Roll up so it looks like a long skinny log (jelly roll style) and slice 2 inch sections with floss. Cover with a towel and let rise until double. Bake at 400 degrees for 15 minutes. When slightly cool, frost with a mixture of 1 T milk and 1/2 cup powdered sugar.
- You want to undercook these slightly as opposed to over cooking them. They will melt in your mouth if they are not cooked too long.