These are more appropriately called “Carol’s Amazing Dinner Rolls.” They are truly the best dinner rolls I’ve ever had.
Carol L is my brother’s wife’s mother. Ed and I are very fortunate to call her family and not just because of her dinner rolls. Carol is one of the nicest and sweetest people we know.
It’s not a holiday meal at my brother’s house without Carol’s rolls. Many a Thanksgiving night Ed has said he shouldn’t have had that second or third roll but he doesn’t really regret it.
For many years, I had to live vicariously through Ed and my other family as I wasn’t eating wheat. When I realized I was okay with non-GMO flour in America (or any flour in Europe), Carol very thoughtfully made sure to make her rolls using King Arther’s all-purpose flour (all of their flours are non-GMO) to ensure that I could partake.
Many good cooks don’t fully follow a recipe and do things more by look and feel. This is the case with Carol and her rolls. Before Thanksgiving last year, I asked her if she would teach me how to make her rolls. We agreed to spend Black Friday making a batch since it’s a bit calmer than Thanksgiving day. While other family members were out shopping or exercising, we were in the kitchen and basement (where we put the dough on top of the furnace to help it rise faster). It was so much fun and a real treat for me. Thank you, Carol!
I took lots of notes and pictures and vowed to make the rolls at home to ensure that I had captured the recipe properly. This past weekend I did just that. While my first attempt didn’t look quite as pretty as Carol’s rolls, Ed and I both agreed that they tasted great. My parents agreed as well as I served some to them as part of a casual lunch. That’s really what matters, right?
Carol credits Betty Crocker and her mom for the recipe, and the advent of the KitchenAid stand mixer for the ability to easily make them at home. The recipe may look long, but it’s not difficult. Added bonus, you can prepare them ahead of time and freeze them. Then you pop them in the oven for a few minutes right before serving. That’s how you know it’s time to sit down for dinner at our holiday meals.
One of the many reasons I love writing Riegl Palate is the ability to capture family recipes to ensure that they are passed down. I’m grateful that Carol not only shared this recipe with me but also showed me how to make them. Now it’s time to learn to make Carol’s fabulous coconut cake – made with fresh coconut!
| Carol’s Dinner Rolls | Print |
- ¾ cup whole milk
- ¼ cup sugar
- 2-1/4 teaspoons fine sea salt
- ¼ cup Crisco (vegetable shortening) plus additional for greasing pan
- 1 tablespoon (or 1 package) active dry yeast
- ¾ cup water, heated to 105°F to 110°F
- 4-1/2 cups all-purpose flour
- 1 teaspoon canola or vegetable oil
- 1 teaspoon unsalted butter
- In a small saucepan over medium-high, heat milk until bubbles begin to form around the sides (a slow boil).
- Add Crisco, sugar and salt. Stir until Crisco is melted. Remove from heat and cool to 105°F to 110°F (so it’s the same temperature as the yeast).
- Once the milk mixture is close to 105°F to 110°F, stir the yeast into the warmed water.
- Add the milk mixture and yeast mixture to the bowl of a stand mixer fitted with the mixing blade.
- Mix on low for about 30 seconds and increase to medium for an additional 1-1/2 minutes.
- Change to the dough hook.
- Measure flour by spooning it into the measuring cup – not by scooping. Add 2 cups of flour to the mixing bowl. Mix on low, adding ¼ cup of flour at a time until you reach 4-1/2 cups of flour.
- The dough is finished when it comes together and starts moving up the dough hook. Scrape down the bowl and dough hook every so often.
- Add canola or vegetable oil to a large bowl and swirl to coat. Dough will double in size while it rises, so ensure that the bowl is large enough.
- Transfer dough from the mixing bowl to the counter. Kneed with your hands until the dough feels soft and not sticky on your fingers, about 2 minutes.
- Shape dough into a ball or mound and add to the oiled bowl. Move the dough around and flip it over to ensure that it’s covered in oil. Flip it back over. Place a dish towel over the bowl.
- The dough will rise faster if it’s in a heated place. Place a large pot upside down in a sink with a stopper. Fill the sink with hot water halfway up the sides of the pot. Place the covered bowl on top of the pot. Alternatively place the bowl on your furnace or boiler (if hot)
- The dough will rise and double in size in about 1-1/2 to 2 hours. Start checking at 1-1/2 hours.
- Grease a 9 x 13-inch glass or metal baking dish with Crisco.
- Twist off a ball of dough between a golf ball and tennis ball size. Smooth the ball all around with a focus on the sides and bottom. Shape it into more of a square than round. Transfer the roll to the prepared baking dish. Repeat to make 11 more rolls. There should be space between the rolls. Cover the baking dish with a dish towel.
- Place the covered baking dish in the same warm area, refilling the water so it’s hot if you used that method.
- Let the dough rise for 1 hour. As each roll rises, it will expand and the rolls will be touching the sides of the other rolls.
- To prepare rolls ahead of time: Heat oven to 275°F. Bake rolls for 20 minutes or until lightly browned. Cool rolls, cover and freeze in the baking pan. Remove the pan from the freezer the morning you plan to serve them. Leave at room temperature. Bake at 375°F for 5 to 7 minutes or until browned.
- To prepare rolls to serve immediately: Heat oven to 275°F. Bake rolls for 20 minutes or until lightly browned. Remove the baking pan from the oven. Increase the temperature to 375°F. Place the baking pan back in the oven for 5 to 7 minutes or until browned.
- Rub butter on top of rolls using a paper towel and serve warm.
* If you have any leftover rolls, allow them to fully cool and place them in a freezer safe bag. Remove rolls from the freezer and wrap in aluminum foil. You can let them defrost at this point at room temperature or bake them frozen. Bake at 250°F – 8 to 10 minutes for thawed or 12 to 14 minutes for frozen.
Leave A Comment