Saturday Share Recipe: Old-fashioned Dinner Rolls

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However, many years ago, a friend in Japan where I lived at that time, shared her grandmother’s dinner roll recipe. It’s simple and easy to prepare.

Purists would probably say it’s not nearly as good as one where the dough rises 2-3 times.

I never have the time to do one of those. This recipe is something you can throw together a couple of hours before you want to bake the rolls. Plus, my family loves these so yours might too.

Old-Fashioned Dinner Rolls

Makes 12 rolls or more depending on how you “make” them out.

1 package of fast acting dry yeast dissolved in 1 cup lukewarm water (if you want to measure temperature, it should be between 95-110 degrees F.) I use Fleischmann’s Instant Dry Yeast and buy it by the pound because we make all of our own bread.

1/3 cup cooking oil (not olive oil, it’s too heavy)

3 tablespoons sugar

1 beaten egg

1 ½ teaspoons salt

3 cups all-purpose flour

• Dissolve yeast in water.
• Add sugar and stir well.
• Add oil and beaten egg. Mix in well.
• Stir salt into the flour.
• Stir flour mixture into the liquid mixture.
• Flour or butter your hands to make out the rolls—3 balls for cloverleaf rolls or 2 for rolls that split into 2 halves. Place each “roll” into the well of a muffin tin.
• Brush with melted butter.
• Place pan in a draft-free location.
• Let rolls rise for 2 hours.
• Bake at 450° for 10 to 12 minutes.
• Remove from pan promptly.
• TIP: Most home muffin tins are thin. To keep rolls from browning too much on the bottom, set the muffin tin on a thicker pan in the oven. I use the broiler pan that came with my oven.