Carey's Old Fashioned Dinner Rolls
I originally obtained this recipe through my mother, but over the years I have tweaked and bent it till I got this exact recipe, and I have made these rolls many many many times and for all occasions, they are a sure win every time. They are light, full of flavor and buttery. Enjoy! 60 rolls
I originally obtained this recipe through my mother, but over the years I have tweaked and bent it till I got this exact recipe, and I have made these rolls many many many times and for all occasions, they are a sure win every time. They are light, full of flavor and buttery. Enjoy! 60 rolls
- Carbohydrate 522.8712200056 g
- Cholesterol 406.72 mg
- Fat 83.8199200002817 g
- Fiber 15.8610002311714 g
- Protein 59.9181000009461 g
- Saturated Fat 49.0302140000847 g
- Serving Size 1 1 Dozen (866g)
- Sodium 97.9525000038016 mg
- Sugar 507.010219774428 g
- Trans Fat 7.6569940000121 g
- Calories 3085 calories
Step-by-step
- In a large bowl, combine sugar, water, yeast, let sit for about 5 - 10 minutes , or till frothy.
- Slowly add in butter, egg, and salt, mix well preferrably with a dough hook.
- Add flour, 1 cup at a time and beat in as much as you can.
- Place in a greased bowl, cover with saram wrap and let rise ( double in size).
- Grease a 13x9 baking pan.
- Turn dough out onto floured surface.
- Divide into equal pieces.
- Roll each piece into a smooth round ball.
- Place in rows in prepared pan.
- Cover and let rise for 1 hour; until doubled.
- Heat oven to 375*.
- Bake until golden brown, about 17 minutes, internal temp is 195 degrees
Monitoring the 110-degree Fahrenheit water temperature prevents the yeast from stalling or dying before it can create carbon dioxide gas pockets inside the dough matrix. Standard active dry yeast requires this precise thermal activation window alongside sugar to produce the necessary foam layer indicating active fermentation. Incorporating melted unsalted butter adds concentrated milk solids and fat that coat the gluten strands, which limits excessive chewiness and yields a tender crumb structure. Adding flour incrementally rather than all at once ensures the protein networks hydrate evenly without straining the motor of a standard stand mixer. Exact measurement matters heavily here because excess flour creates dense, dry rolls while too little prevents proper shaping tension during the rounding phase. Resting the dough in a greased bowl until doubled in size allows internal gas pressure to expand the gluten network safely. Shaping smooth, tight rounds creates exterior surface tension that forces upward vertical expansion rather than spreading outward during the final hour-long proof. Baking at 375 degrees Fahrenheit triggers rapid oven spring as residual moisture turns to steam, creating distinct internal crumb pockets. Tracking the internal temperature to 195 degrees guarantees the starches are fully gelatinized and the interior structure is set before removal from the oven.
