I was also wondering if there was an error in this recipe. I don't have a scale, so I used the measuring cup approximations. I had to add more flour than the recipe called for in order to turn the dough out to kneed because it was still very gooey in the bowl. Other than that I followed the recipe to the letter and was very disappointed with the results. I made one batch using the muffin tins, and one batch on a cookie sheet. I brushed them with the egg yolk both times. I also felt that the cooking time was off. Both batches were pretty ugly and didn't taste that great, so we ended up just buying rolls to take to our dinner party. I'm sure CookingLight has some better recipes for dinner rolls that I'll try next time.
Bakery Dinner Rolls
washdc321 Posted: 11/27/08
julie64 Posted: 11/30/08
I was glad to see I was not the only cook who thought the dough was runny. Next time, if there is one, I will prepare them in the stand mixer with the dough hook. I had to add plenty of extra flour, even when I used the weight approach. I didn't top them with the egg mixture and baked in a stone muffin pan. Added about 5 minutes to the baking time and they browned up. These tasted OK in the end, but I did prepare a much better back up - the Buttermilk-Oat rolls in CL.
nymphaeae Posted: 12/12/08
You really do need to WEIGH the flour for it to work. I tried it the first time (for Thanksgiving dinner), using a stand mixer, and it worked out great! I did not use egg white but I sprinkled sesame seeds on top. Perfect!
JoelCron Posted: 11/22/08
I don't understand this recipe. When I made the basic dough, holding out the 1/4 cup of flour, it basically poured on to my bread board. I kept adding flour and more flour, probably up to 1/2 cup over the recipe's directions if not more. The dough was still very sticky. The rolls never browned and tasted awful when I finally pulled them out of the oven 10 minutes later than the recipe calls for, still not browned. Is this recipe right? I didn't have a scale so I used your measurement approximations, but these rolls are awful.
Margaret85 Posted: 11/26/08
Ignore the previous review. I made the recipe according to the cup measurements and the rolls came out beautifully - light and fluffy. The flavor is very mild, but they make an excellent accompaniment to a more complicated meal.
jujabbo Posted: 11/28/08
These rolls were okay, although I've certainly had better. I did have to add more flour, until the dough wasn't too sticky. I would not use the egg yolk. I tried topping them with egg white the second time and they were better. Then I topped them with basil, salt, and pepper. Some I topped with poppy seeds. I used whole wheat white flour instead of all purpose. They are much better the following day.
Mleigh Posted: 04/25/11
This recipe results in pretty dense rolls. I am intimidated by anything that involves yeast but I decided that I was going to keep making dinner rolls until I a) found a foolproof recipe or b) got good at it. I've made these twice now and while they were edible (and the recipe was fairly foolproof), they aren't the fluffy dinner rolls of my dreams. Alex's recipe for dinner rolls (in the November 2010 issue of Food Network magazine) actually came a lot closer to the rolls I've been dreaming of, but that recipe is a lot more labor-intensive and also a lot more caloric.