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Homemade Dinner Rolls and Honey Butter

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I like to make dinner rolls and freeze them so that I can have fresh-baked bread with our meals.  I have tried many dinner roll recipes over the years but this Better Homes and Gardens recipe is the one that I keep coming back to. Here's the recipe and how I make them, and how I freeze them.




Dinner Rolls

  1. In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).
  3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or muffin cups.
  4. Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
  5. Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Immediately remove rolls from pans. Cool on wire racks. Makes 24 to 36 rolls.

Here's how I make the roll shape.


Roll dough out into a large rectangle and use a pizza cutter to cut into strips.


Make a loose knot.


Take the right dough end and loop it over and into the center of the knot.


Take the left end under and up through the center of the knot.



Keep wrapping the ends in the same manner until you run out of dough.


I ended up cutting the rectangle in half and making smaller rolls, the ones on the left compared to the first ones I made on the right. This picture is after they have risen.


Par-bake them by baking them for half the time. I did these for 6 minutes. When they are cooled, put in a freezer bag and freeze for 1-2 months. When ready to bake, set frozen rolls out for about 20 minutes to thaw. Bake for another 5-6 minutes until golden brown.

We love these with Honey butter smeared on top! 

Honey Butter

1 stick of butter, softened to room temperature
1/8 cup of honey
1/8 cup of powdered sugar

Using a mixer, blend until smooth. Refrigerate until firm.



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