These buttery dinner rolls have been beloved by readers for years.
Radford shared her family’s favoriteThanksgiving menu, which included these wonderfully easy and delicious make-ahead dinnerrolls.
Learn how to make yeast rolls, and enjoy them tonight or put them up for a future meal.
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This recipe is tried-and-true, and very forgiving.
Bring to room temperature or warm before serving.
)envelopes active dry yeast(4 1/2 tsp.)
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Beat with a wooden spoon until well combined and smooth, about 2 minutes.
Divide dough into rolls:
Punch down dough in bowl.
Turn out onto a floured work surface, and knead until slightly smoother, 3 to 4 times.
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If baking right away, skip to Step 6.
Cover with plastic wrap.
Freeze until solid, about 4 hours.
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Transfer to a freezer-safe zip-top bag.
Seal bag, and freeze up to 3 months.
Thaw at least 8 hours in the refrigerator, covered, before using.
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Cover each pan with plastic wrap.
If dough balls were frozen, let rise about 1 hour, 30 minutes.
you’re able to also let the dough rise in the refrigerator overnight.
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Let sit at room temperature while the oven preheats before baking.
Bake rolls:
Preheat oven to 375F.
Remove plastic wrap from baking pan.
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Bake until golden brown, 15 to 18 minutes.
Remove from oven, brush evenly with butter, and sprinkle with flaky sea salt.
Under-proofed dough will often come out dense and heavy.
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You should always cover your dough while rising, whether with plastic wrap or a tea towel.
This will prevent a skin from forming on the dough.
If your buns are more than doubled in size, punch down and reshape to let them rise again.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Josh Hoggle
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Josh Hoggle
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Josh Hoggle
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Josh Hoggle
