This year for Thanksgiving I was in charge of the pie (as always) and bread. Every year we always freak out about the bread because we almost always burn it. Both houses. I just don’t get it. Is it just our family or does everyone struggle with this? Thus, I thought it would be fun to make homemade rolls instead. That way it would be nearly impossible for us to burn them because I would be watching them like a hawk.Since I had never made dinner rolls before, I thought I would try out two recipes to give everyone more options aaannddd to have a backup in case one completely backfired.
Savory Rosemary Dinner Rolls
- Stir together the warm water and yeast in a large mixing bowl and let sit for about 10 minutes, or until frothy
- Add the oil, egg (scrambled), sugar, salt, pepper and rosemary to the water/yeast mixture. Stir.
- Add the flour in two increments and mix on low speed until the dough comes together and no longer sticks to the sides of the bowl.
- On a lightly floured work surface, knead the dough for about 5 minutes. You can use the mixer and increase the speed to high but I personally think the gluten forms a more successful crisscross pattern when it is done by hand. (The crisscross pattern in the gluten helps it rise and makes it soft instead of tough)
- Place the dough back into a well-greased bowl and cover with a damp towel. The recipe I used said to let the dough rise for an hour. I did this recipe twice however and found that the dough I let sit over night was much softer and made much better rolls so I suggest letting it sit for as long as you can (at least a couple of hours)
- After the dough has doubled in size, pinch off pieces of dough and roll them into balls. Place the smaller dough balls in a well-greased cake pan or glass baking dish (either works well) making sure to leave space for them to rise and expand.
- Preheat oven to 350˚
- Recover the balls of dough with a damp towel and let rise again. (About another hour)
- Brush the tops of the dough balls with half of the butter and bake for 20 to 30 minutes or until lightly brown. After you remove the buns from the oven, brush the tops with the remaining butter.
- 1 package active dry yeast
- 4 tablespoons white sugar
- ½ can sweet potato puree
- ½ cup warm water
- 3 tablespoons margarine, room temperature
- 1 teaspoon salt
- 2 eggs
- 3½ cups all-purpose flour
- Mix together the water, yeast and 1 tablespoon of sugar on a large bowl and let sit for about 5 minutes until frothy.
- Add the remaining 3 tablespoons of sugar, sweet potato puree, margarine, salt, and whisked eggs and mix well. Mix in 1 cup of flour and then add the remaining 2 cups. Mix until the dough comes together, but is still sticky
- Turn out the dough onto a lightly floured surface. Knead for about 2 to 3 minutes and add just enough flour so that the dough is no longer sticky. Don’t over knead. When the dough comes together (and no longer sticks to your hands) roll it into a ball.
- Place the dough into a well-greased bowl and turn it until the entire dough ball is lightly greased in oil. Cover with a towel and place in a low lit area. Let it rise for at least an hour (2 is better). The dough should almost fill the bowl at this point. After the dough has risen, punch it down with your fist and let it sit for 2 minutes.
- Pinch and roll the dough into 16 balls and place them into well-greased pans. (I used a 9.5x13 inch glass pan). Cover the dough again and let it rise for another 2 hours, or until the balls have doubled in size.