If I had to choose one food to eat for the rest of my life I would choose these rolls in a heartbeat.
You just can’t go wrong with good ‘ol dinner rolls… Paired with sweet ‘n’ spicy cinnamon butter…It’s just unreal… 😀
I am totally in love with these rolls for 3 reasons:
1. They are so easy, it’s scary.
2 They come with an sinfully-delicious cinnamon butter.
3. They are the lightest, fluffiest rolls I have ever had the pleasure of consuming.
I love love love yeast anything…It’s one of my favorite things to bake..and eat! These rolls have definitely made it to the top of my fave yeast breads list..I have no doubt in my mind that you will agree wholeheartedly with me after one bite of these soft rolls, warm from the oven with sweet cinnamon butter melting down the sides…
I tell you: These rolls are a dream. To make AND to eat!
One of the best parts? The ingredients for these rolls are so basic that you probably have them in your pantry right now!! So you have no excuse NOT to make these rolls right this second!!
The rolls, themselves call for your normal bread ingredients: Active dry yeast, warm water (120 °) warm milk (also 120°) oil, honey, 1 egg, salt, flour, and 1 tablespoon butter for brushing on the rolls once they’re baked.
I do have a trick to making these rolls super-soft and fluffy..(don’t I always have a trick up my sleeve?)
Use a stand mixer. I would not recommend making these rolls without it—Now anyone who knows me knows that I usually don’t like to use my stand mixer to make breads—I would much rather stir it and knead it by hand…I suppose because I just like to feel that I’m in complete control of how the bread looks and feels in my hands. But using a stand mixer for these rolls is very important in how they will turn out….After you have dissolved the yeast in the warm water and milk, added the rest of the ingredients, and mixed at low speed until a ball of dough forms; you’re going to mix at low speed until the dough pulls away from the edges—now you’re going to let the dough rest for 5 minutes…(This is important!!) After your dough has rested, now it’s time to knead it—Raise the speed of your mixer to medium and let the mixer do the kneading while you sit back and watch! It took my mixer 4-5 minutes to get the dough really smooth and elastic—This is what you’re going for: Smooth. The dough should not be sticky and tacky. If it is slightly sticky, add 1 tablespoon of additional flour at a time until dough is no longer sticky.
Once your dough is kneaded, as usual, you’re going to place it in a greased bowl and let it rise until doubled. It took about 1 hour for my dough double.
You might be wondering how I got my rolls into a nice, neat square shape—Rather than just forming balls of dough, instead you’re going punch your risen dough down and then (on a floured surface) roll it into a rectangle to 1-in thickness. Now, with a sharp knife, cut your dough into 15 squares. Place your dough squares on parchment-paper lined baking sheets and now it’s time for the second rise: It only took my rolls about 30 minutes to double in size..
Now let’s get on with the baking! Bake your rolls at 350° for 15 minutes. They should be nice and plump and golden when they’re done. Add to their delicious-ness by brushing each warm roll with butter. You should be drooling by now 😉
While your rolls are baking, take a sec to whip up your cinnamon butter. With an electric hand mixer, beat softened butter, honey, and ground cinnamon until smooth and combined.
Once your rolls are done, I would suggest immediately breaking one open and smearing it generously with your cinnamon butter. These rolls taste the absolute best when they’re warm. Don’t forget to stash a few away for yourself ’cause trust me, they disappear that fast.
Yeast Dinner Rolls With Cinnamon Butter
- 2-1/2 teaspoons active dry yeast
- 1/4 cup warm water 120 F
- 1 cup warm milk 120 F
- 3 tablespoons safflower oil
- 2 tablespoons honey
- 1 large egg
- 1 teaspoon salt
- 3-1/2 cups white whole wheat flour
- 1 tablespoon butter softened
- 1/2 cup unsalted butter softened
- 1 tablespoon honey
- 1 teaspoon ground cinnamon
- 1. Prepare the rolls: In a stand mixer fitted with a dough hook, dissolve yeast in warm water and warm milk. Let stand 5 minutes. Add oil, honey, and egg; and mix on low speed until combined. With mixer running on low, add flour 1/2 cup at a time until mixture forms a ball. Mix until dough pulls away from bowl, about 3 minutes. Let dough stand 5 minutes then knead dough with mixer on medium speed 3-5 minutes or until dough is smooth and non-sticky. Transfer dough to a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let dough rise until doubled in size, about 1 hour.
- 2. Punch risen dough down and transfer to a floured surface. Sprinkle with additional flour, and roll into a rectangle to 1-in thickness. With sharp knife, cut dough into 15 squares. Transfer dough squares to parchment-paper lined baking sheets. Cover rolls with plastic wrap and allow to rise until doubled in size, about 30 minutes.
- 3. Bake rolls at 350 F 14-15 minutes or until golden brown. Immediately after removing rolls from the oven, brush rolls with 1 tablespoon butter. Cool rolls on wire cooling racks.
- 4. Prepare the Cinnamon Butter: In a small bowl with an electric mixer, beat all cinnamon butter ingredients until smooth and creamy.
- 5. Serve rolls warm with cinnamon butter.
- Yield: 15 rolls (1/2 cup cinnamon butter)
- Store rolls at room temperature up to 2 days. Store cinnamon butter in refrigerator up to 5 days. Bring butter to room temperature before serving.