Sweet Dinner Rolls (Grammie's Recipe!) (2024)

Sweet Dinner Rolls (Grammie's Recipe!) (1)

4.86 from 27 reviews

Sweet Dinner Rolls

Prep: 3 hours hrs 30 minutes mins

Cook: 15 minutes mins

Total: 3 hours hrs 45 minutes mins

Servings: 25 rolls

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These sweet dinner rolls are soft inside and have a light, sweet, buttery taste. They are pillowy soft and only require 7 ingredients to make! (No mixer required)

Ingredients

To activate the yeast:

  • 3/4 cup water
  • 3, (1/4 oz.) packets active dry yeast* (3/4 oz. total or 21 grams)
  • 3 tsp. sugar
  • 2 cups whole milk
  • 2 Tbsp. unsalted butter

Dry ingredients:

  • 8 cups All-Purpose Flour
  • 1 cup sugar
  • 1 1/2 tsp. salt
  • 2 large eggs, lightly whisked

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Instructions

  • Heat the water in a small sauce pan over medium-low heat until water reaches 110°F. (this will only take a minute or two)

    3/4 cup water

  • Remove water from heat and add in the sugar and yeast. Gently whisk and let sit for 10 minutes. You will notice the yeast begin to foam – this is good!

    3, (1/4 oz.) packets active dry yeast* (3/4 oz. total or 21 grams), 3 tsp. sugar

  • Meanwhile, heat the milk on the stove in a medium-sized sauce pan until milk is between 105°F-115°F. Milk will only take 1-2 minutes to reach this temperature. Melt the butter in the lukewarm milk.

    2 cups whole milk, 2 Tbsp. unsalted butter

  • Add the activated yeast into the milk and stir to combine.

  • In an extra large bowl (I use an 8QT sized bowl), combine the flour, salt and sugar together.

    8 cups All-Purpose Flour, 1 cup sugar, 1 1/2 tsp. salt

  • Pour the yeast/milk mixture into the dry ingredients and stir.

  • Mix the eggs in last. Dough will be sticky. That's OK! Use lightly floured hands to help.

    2 large eggs, lightly whisked

  • Fold dough over itself ~8 times or until it comes together by gently lifting and folding the edge of the dough toward the middle. Essentially, you are picking up the dough, lifting it up and folding towards the center. (read more in notes below)

  • Cover with plastic wrap. Rise for 2 hours. The dough will double in size.

  • Shape the dough: using lightly floured hands and a lightly floured surface, pull a piece of dough off from the bowl and measure out 75g on a food scale.

  • Shape into a ~6-inch long strand of dough on a lightly floured surface (like a snake or a rope). Gently tie the dough into a knot. Tuck the ends of the dough or leave the dough as a “tail." Place dough balls on a lined baking sheet*. Continue until dough is gone. (~25 rolls)

  • Let the dough rise again for 30 minutes, uncovered (this is the final proof).

  • Preheat the oven to 375°F. Bake the rolls for 14-15 minutes or until tops of bread rolls are golden brown. If desired, brush the tops with melted butter/honey butter and flaky sea salt while bread is warm.

Video

Notes

  • 1 packet yeast = 1/4 oz. in weight or 2 1/4 tsp in volume so in total you will need 3/4 oz (21g) or 6 3/4 tsp. yeast. Be sure to use active dry yeast, not instant yeast or rapid rise.
  • If the milk gets too hot, let cool until it reaches 105°F-115°F. Adding extra hot liquids to yeast may kill the yeast. Think “warm” not “hot.”
  • When folding, dough may be challenging to work with. Lightly flour your surface and hands to make handling the dough an easier process. Wet dough = good dough! The folding is a tried and true method of gently continuing to develop dough strength, and is particularly useful when dealing with wet dough.
  • Line baking sheet with parchment paper or silicone baking mats if desired.

Nutrition Information

Serving: 1roll, Calories: 205kcal (10%), Carbohydrates: 40g (13%), Protein: 5g (10%), Fat: 2g (3%), Saturated Fat: 1g (6%), Cholesterol: 19mg (6%), Sodium: 130mg (6%), Potassium: 74mg (2%), Fiber: 1g (4%), Sugar: 10g (11%), Vitamin A: 83IU (2%), Calcium: 30mg (3%), Iron: 2mg (11%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

Sweet Dinner Rolls (Grammie's Recipe!) (2024)

FAQs

Are Hawaiian sweet rolls the same as dinner rolls? ›

A sweet, tropical take on the dinner roll

According to Baked By an Introvert, the secret to the flavor of authentic Hawaiian rolls lie in some sweet add-ins. These rolls use a combo of vanilla extract, honey, and pineapple juice to imbue the distinct flavor that sets these rolls apart from their European cousin.

Why are my dinner rolls not light and fluffy? ›

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

What are sweet rolls made of? ›

A sweet roll or sweet bun refers to any of a number of sweet, baked, yeast-leavened breakfast or dessert foods. They may contain spices, nuts, candied fruits, etc., and are often glazed or topped with icing. Compared to regular bread dough, sweet roll dough generally has higher levels of sugar, fat, eggs, and yeast.

Why are my homemade dinner rolls dry? ›

Too much flour makes dough too stiff to rise properly, creating a dry texture. A range of flour is always given in yeast bread recipes because flours vary in moisture content, reacting in different ways depending on the time of year, weather conditions, etc. Be careful measuring flour.

Why are Hawaiian sweet rolls so good? ›

WHAT MAKES HAWAIIAN ROLLS SO GOOD. Hawaiian bread is so good because it's soft and stretchy, and it's got just a hint of tangy yeastiness, with a slight sweet flavor that just teases your tastebuds.

Does adding more yeast make bread fluffier? ›

Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.

How can I make my bread fluffier instead of dense? ›

Potato Flakes or Potato Water

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.

What is the secret to a soft and fluffy bread? ›

Add Milk

To make your bread soft and fluffy, another trick used by commercial bakers is replacing water with milk. Milk has fats which make bread softer. We at Old Bridge Bakery, carrying years of tradition of bread making, provide authentic and delicious loaves of bread in different flavours. Come and enjoy!

What is a German sweet roll called? ›

Franzbrötchen are delightful German pastry that are a sort of cross between croissant and cinnamon roll, a mix of flaky, chewy, crisp, and rich at the same time. I'd never heard of them until recently and now I'm making up for lost time by trying to make them myself!

Are sweet rolls rich or lean dough? ›

RICH DOUGHS:

Brioche dough is made with a high portion of butter and eggs, and is especially rich. Sweet rolls including coffee cakes, cinnamon rolls and many other breakfast goodies. These have a high fat content and usually contain eggs and often have a sweet filling.

Does butter make dough soft? ›

If you've ripped into a soft loaf of bread to find it tear off in pillowy shreds, you've likely encountered a bread dough that includes butter. Butter, technically a dough enrichment, tenderizes bread dough and limits gluten development, yielding a softer, more tender crumb and a richer flavor.

Should you brush rolls with butter before baking? ›

Butter basting: Rolls can be brushed with butter before, during, or after baking. While it doesn't brown the surface as much as egg wash will, it does promote browning and adds a lot of flavor.

Why do my dinner rolls taste yeasty? ›

If your bread has a sour, yeasty flavour and smells of alcohol then you have either used too much yeast.or you may have use stale yeast or creamed fresh yeast with sugar.

Can I bake rolls on parchment paper? ›

Baking rolls on a baking sheet: These rolls can also be baked on a rimmed baking sheet if you'd prefer not to have the tear-away edges. Line the baking sheet with parchment paper or a silicone baking liner and space the rolls a few inches apart.

What makes Hawaiian bread different? ›

The major difference that separates them from other dinner rolls is a distinct sweetness. Big King's Hawaiian fans will also tout the texture, its flaky outside and fluffy interior, as a reason it's so delectable.

Are Hawaiian rolls the same as potato rolls? ›

At their core, they're sweet, fluffy dinner rolls, like the love child of a chiffon cake and a Martin's potato roll. And they're an all-but-ubiquitous supermarket staple these days, not just in Hawaii but across the continental US.

What is the difference between dinner rolls and slider rolls? ›

A dinner roll is smaller and softer, a slider bun is slightly larger and used for mini hamburgers, and hamburger buns are larger and sturdier to hold a regular-sized patty and toppings.

Are Hawaiian rolls just brioche? ›

Are Hawaiian rolls the same as brioche? They are similar since Hawaiian rolls and brioche are both enriched doughs, meaning they include eggs and/or butter. The main difference is that Hawaiian rolls are sweeter and include pineapple juice to give them a super yummy flavor.

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