Yield
12 servings (serving size: 1 roll)

Brushing the dough with egg yolk creates a shiny golden glaze on these standard yeast rolls. Though we bake them in muffin tins for uniformity, you can also bake them directly on a baking sheet.

How to Make It

Step 1

Dissolve sugar and yeast in 2/3 cup warm water in a small bowl; let stand 5 minutes. Stir in butter.

Step 2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 75 ounces (about 1 1/2 cups) flour and salt in a large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough). Punch dough down; cover and let rest 5 minutes.

Step 3

Divide dough into 12 equal portions, shaping each into a ball. Place 1 dough ball in each of 12 muffin cups coated with cooking spray. Cover and let rise 20 minutes or until doubled in size.

Step 4

Preheat oven to 400°.

Step 5

Gently brush dough with egg yolk. Bake at 400° for 13 minutes or until browned. Cool in pan on a wire rack for 2 minutes. Remove rolls from pan. Serve warm, or cool completely on wire rack.

Step 6

Orange-Fennel Rolls: Add 1 1/2 teaspoons grated orange rind and 1 teaspoon crushed fennel seeds to flour mixture. Omit egg yolk glaze. Arrange 12 dough balls, 2 inches apart, on a baking sheet lined with parchment paper. Bake at 400° for 10 minutes or until browned. Yield: 12 servings (serving size: 1 roll).

Step 7

CALORIES 95 (27% from fat); FAT 9g (sat 8g, mono 8g, poly 1g); PROTEIN 1g; CARB 8g; FIBER 7g; CHOL 8mg; IRON 1mg; SODIUM 119mg; CALC 4mg

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Ratings & Reviews

Mleigh's Review

nymphaeae
April 25, 2011
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.

nymphaeae's Review

julie64
December 12, 2008
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!

julie64's Review

jujabbo
November 30, 2008
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.

jujabbo's Review

Margaret85
November 28, 2008
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.

washdc321's Review

Mleigh
November 27, 2008
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.

Margaret85's Review

washdc321
November 26, 2008
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.

JoelCron's Review

JoelCron
November 22, 2008
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.