Around my house, I always try to make my breads whole grain. I am a buzzkill like that. My kids still always catch me when I try to sneak a treat when I should be eating breakfast though, and I usually share. When I am caught red handed that is. So, my whole grain yeasted obsession makes up for that right?
I am happy with my thought process.
One day I asked my husband white or wheat, when I was making dinner rolls. And, of course an instant white came out. So, from time to time, I skip my, “I am awesome cuz we eat whole grain everything,” kick and I make the man white rolls.
He loves it.
The kids love it.
So it happens. I find these rolls to be fluffy, slightly sweet, and if I had to compare I would say, a less sweet version of the Hawaiian ones in the orange packaging at the grocery store.
*One side note with making yeasted treats is to start by adding a cup less flour. Slowly add the rest of your flour until your dough can be tapped quickly with your finger without sticking. If you can’t, your bread won’t hold its form and rise properly. On the other hand, you don’t want to be able to full on grab the dough. If you can do that, your rolls will probably be on the dense side.
Fluffy White Dinner Rolls
- 1 1/4 cups warm water
- 2 tablespoons sugar agave, or honey
- 2 tablespoons canola oil
- 3-4 cups all purpose flour
- 1 teaspoon salt
- 2 1/4 teaspoons rapid rise bread machine, or instant yeast
By Hand or Mixer:
Mix the water, oil, agave/honey/sugar. Add half of flour, yeast, and salt. (If you are using dry yeast and non-instant, mix yeast with liquids and let sit for 5-10 minutes before adding flour and salt.) Slowly add the rest of the flour as needed and continue to knead by hand or mixer for 5 to 7 minutes. Place dough in an oiled bowl, cover with towel and let rise for 1 hr.
Cut dough into twelve equal balls. Roll the balls into circles, drop into 9 x 13 glass pan. Let rise, covered with a cloth, until doubled.
Bake at 350 for 16-20 minutes or until lightly golden on top. Brush with butter and remove from pan. Allow to cool for a few minutes before eating.
For Bread Machine:
Add the water, oil, agave/honey/sugar. Cover with flour. On top of flour place salt and yeast.. Turn mixer on dough cycle.
Check your dough once it has incorporated all the flour.* If needed, add more flour and let dough finish cycle.
When making yeasted treats, start by adding a cup less flour than the recipe calls for. Slowly add the rest of your flour until your dough can be tapped quickly with your finger without sticking. If you can’t, your bread won’t hold its form and rise properly. On the other hand, you don’t want to be able to full on grab the dough. If you can do that, your rolls will probably be on the dense side.
Some other great roll recipes:
Parmesan Pull Apart Rolls/Bread
Quick-Rise Rustic Dinner Rolls
Latest posts by -Tam | Food Apparel (see all)
- Make-Ahead Sausage and Pumpkin Penne Recipe - November 17, 2017
- Sweet Potato Hash with Sausage and Avocado Recipe - July 18, 2017
- Giant Cookie Recipe - October 20, 2015
I made these and they were FABULOUS. Definitely going to be a go-to around here. Question: if I wanted to make a double batch and freeze one for later on, would you recommend going through the first rise, cut them in rolls, and then freeze them? Or bake and then freeze? Thanks so much!
Thanks, so glad they worked for you! I would, and actually do freeze or refrigerate after the first rise for later. Just make sure you cover them in order to prevent a skin from forming, as that prevents them from being able to rise to their full fluffy potential. You can use a lid if your pan has one or spray a piece of plastic wrap with oil and place over rolls.
When you pull them out of the fridge/freezer just let them rise until double like you would a bag of Rhodes rolls from the freezer section.
Marsha Robertson says
I made these today, but they didn’t brown…is 350 degrees correct? Had 2 pans..2nd pan I turned on the broiler for a few and they browned….whT am I dong wrong? They are very good though
-Tam | Food Apparel says
Depending on size you may have to cook them a little longer, or move them to a higher oven rack. The important thing is that the temperature get to about 200 degrees. If you don’t have a thermometer you just want to make sure they spring back. If you really love the brown on top, turn the oven up to 375 and cut back the cooking time back just slightly. Glad you liked them, good luck.