Homemade Dinner Rolls Recipe – Laura Vitale – Laura in the Kitchen Episode 453


Hi Guys I’m Laura Vitale On this episode of Laura in the Kitchen I’m really excited because We’re making dinner rolls Now I know so many people have requested To make dinner rolls and I don’t know why I haven’t already Since it’s such an easy easy recipe Let’s go over the ingredients so we can get started You are going to need some all purpose flour, some granulated sugar Unsalted butter, egg yolks, whole milk, some yeast, and some salt That’s it. Those are the ingredients. Let’s get started right away. Now I’ve got here just a small little saucepan And to that I’m gonna add in the butter and the milk And I’m just gonna heat this up, until the butter is melted And the mixture is about no more than 120 degrees (Fahrenheit) If it’s anymore than that then, what happens is when you try to actually activate the yeast It won’t work because it’s too hot. So, I’m just gonna let this melt to temperature and I’ll show you the next step. My milk and butter are up to temperature. Now, I can tell by just feeling it if it’s the right temperature If you can’t just take a candy thermometer, and put it right in, and it should tell you if it’s the right temperature or not. So, to that I’m going to take my yeast And I’m just going to…oops… I’m just gonna sprinkle it over the top, And I’m gonna leave it there for about 5 minutes, Or until I can kinda smell it and I can start to see bubbles forming, Cause that means that the yeast is activated. So, just gonna leave it alone for 5 minutes, I’m gonna tidy up a little bit and then I’ll show you Pretty much the next step, the next step, which is super easy. My yeast mixture’s been sitting for a few minutes, and it’s exactly where I want it. I can smell it. Just gonna give it a quick little mix. Good. Knock this down and pretty much add in Everything else. I mean, the recipe is the easiest recipe you’ll ever ever find for dinner rolls and it makes them just perfect every single time. So, I hope that you’ll enjoy it. Gonna add it the sugar, the flour, the egg yolks. I like to use only the egg yolk instead of whole eggs; I think it give you a much richer and almost like um… almost a brioche like texture/ So, if you’re into that, then I think you’ll really like this. And the salt. Pop this back up. Slow mo. I’m just gonna start it on low until everything gets incorporated, And then I’m going to increase the speed to about medium, and I’m gonna let it mix for about 5 to 7 minutes or until the dough is super super smooth, and I’ll show you what it looks like once it’s there. I mean it should be really smooth and…. well….. you’ll see My dough is just how I like it. It’s smooth, slightly tacky, which is good. You don’t wanna start with too much flour because you want these to kinda be really light, and soft , and you don’t want them to be too too dense. So, you can always add flour. Come on! You can always add flour cause we’re gonna kneed this, just for a second, just to kinda pull it together, before we let it rise. Just gonna get it out of my bowl. So smooth. I love this dough. Okay, That came together, beautifully. Gonna put it into a ball. Get rid of the excess flour. I’ve got a bowl here that I’ve greased. I’m gonna put a little bit more oil in there though. Gonna put it in there, brush the top of it with some more oil because I don’t want it to form, like, a crust. I want to just keep it nice and smooth, and keep it moist. I’m gonna cover this with some plastic wrap. And I’m gonna let this rise in a warm spot, for about an hour, or until it’s doubled in volume. I like to stick mine in the microwave, obviously I’m not going to turn the microwave on. I put it in there because then I know it’s away from any drafts and um, it rises beautifully, and wait about 45 minutes to an hour, and then I’ll show you the next step.

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Comments

  1. Ingredients
    4 cups of All Purpose Flour
    ¼ oz Package of Rapid Rise Yeast
    1/3 cup of Granulated Sugar
    1 tsp of Salt
    1 cup of Milk, slightly warm
    1/3 cup of Unsalted Butter, Softened
    3 Egg Yolks
    3 Tbsp of Unsalted Butter, melted

  2. How come her butter looks like so much more than whats in the recipe ?
    I also activated my yeast separately in a bit of water with sugar . and less flour..

  3. You could also make them into knotted rolls to give them a fancier look and sprinkle them with sesame seeds or poppy seeds .I use to be a baker I use knot rolls with Jewish egg bread which is similar in texture to dinner roll recipe . They look good in video

  4. I tried this recipe today, it tasted amazing but was not edible lol, dough was very tough and never raised, what did I do wrong? Looked like it was too much flour maybe

  5. Can make these to the point they are ready to bake and freeze them? Then when you are ready to bake , thaw them out and bake at a later time.

  6. I made these rolls and this is the best roll recipe I've made . The dough is just amazing . And the flavor of the rolls are so good . I will make these rolls again .

  7. I look at your stuff, you have so much better and whole milk I am terrified to try to bake some, I have the Kitchenaid and I look on youtube for stuff that does not require butter and whole milk. your stuff looks great and must tate great but unfortunately anything over a single spoon of butter does not work for me.

  8. these dinner rolls are literally the best dinner roll recipe i have ever tried! they are so soft, so flavorful, and everyones favorite

  9. these rolls are so soft and delicious! my family loved them, there was only 4 left after just one hour. these are super easy to make. thanks laura for another great recipe!

  10. my kitchenaid was whacking the dough against the bowl and my dough does not even look close to yours. exact ingredients – im really frustrated i think 4 C flour is too much.

  11. She's right, these are the best dinner rolls EVER! I made these and they were a hit so I keep making them. Now I'm going to use this same dough to make a cinnamon star bread later this week and I'm sure it will be awesome! Thanks Laura

  12. Hi lara can u tell me how many envelopes of yeast complete the 1/4 oz please is tha i vot the little envelopes thanks

  13. I followed this but my dough was hard not moist looking like yours. What did I do wrong. It was just a big hard clump

  14. Did anyone else notice that she did not stir the yeast into the milk so there was an ass of dry yeast being mixed in with the flour.

    Cooking 101:
    You always mix the yeast after you pour it into the warm liquids & the sugar. Yeast feeds on sugar. I learned this when I was in the 6th grade.

  15. I love all your recipes!especially dinner rolls.congratulations on your cooking channel.you truly deserve it!you definitely inspire me!

  16. Dear Laura, your food is as beautiful as you are. Appreciate your effort to help me to make delicious food for my family. Your are very smart too. Hope you have happy life everyday.

  17. These rolls look so good! I just did a video on my "Honey Butter Dinner Rolls" and they turned out great. In my house, dinner rolls are a MUST especially around Thanksgiving & Christmas! Great video Laura.

  18. Hi Laura. I just baked your dinner rolls now and they came out perfect. Thank you for this recipe. I will make this again. From North Carolina.

  19. Laura, using only one cup of milk as in the recipe it's too dry. Looks like online your using half of a 4 cup measuring cup. Or two cups. What?

  20. Mine are rising… just a little less flour (different climate) 😉

    Edit: Huge success! Just next time I'll make 16 rolls instead of 12, they are big!! (Great for leftover sandwiches the next day though!)

  21. Due to this cold season, my dinner rolls are not proofing proper,I proof them for 1 hr,i my yeast is also good(not expired), for proofing I keep in the microwave,it gets proof, but not double in size.
    how much time should I keep for proofing?

  22. You said the ingredients but not how much of it. Useless video. Thank god someone commented on how much of the ingredients you need because without that this is useless. I would subscribe to the person because they are more informative than you.🤬

  23. This recipe is a new tradition for my family. I made it last year and now they request it for every holiday dinner! I’m not a skilled cook by any stretch of the imagination but these rolls are so easy to make after watching your instruction.

  24. I have made this recipe twice, now, just like she said in the video. I use my stand mixer with the dough hook and I cannot get the dough to look "wet" like hers is when she stops it. I start on low until it is mixed up, then I go to medium. Within 2 minutes, the dough is solid. like it is done. So I move on to the rest of the recipe and bake the rolls at 375. First time was 15 minutes and they were done, with just a little bit of doughiness in the middle. Today, I went for 20 minutes and they were burnt. Oven temp was spot-on with my portable thermometer next to the pan. I am not going to knock this recipe, because it is probably on my end that the mistake(s) were made. But I am moving on………………………………

  25. I followed your recipe and these came out perfect. I was so proud of myself. I used just a tiny bit more than the one cup of milk because the dough was looking a bit dry but it came out perfect.

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