Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Add a little something sweet to the flavor palate for dinner tonight with these decadent dinner rolls. Break one open fresh out of the oven and add some honey butter for a little something extra. 

Ruth Cousineau
Recipe by Cooking Light November 2010

Gallery

Credit: Jonny Valiant; Styling: Deborah Williams

Recipe Summary

Yield:
13 rolls (serving size: 1 roll)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in bowl of an electric mixer. Sprinkle yeast over milk mixture; let stand 5 minutes or until bubbly. Stir in 2 tablespoons butter, rind, and salt. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to yeast mixture; mix on low speed with a dough hook until a soft, elastic dough forms (about 5 minutes). Dough will be sticky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°) for 1 hour or until doubled in size.

    Advertisement
  • Punch dough down; turn out onto a lightly floured surface. Cut dough into 13 equal pieces. Working with 1 piece at a time, roll dough into a ball by cupping your hand and pushing against dough and surface while rolling. Arrange dough balls 2 inches apart on a baking sheet coated with cooking spray. Brush lightly with remaining 1 tablespoon butter. Cover; let rise 1 hour or until doubled in size.

  • Preheat oven to 375°.

  • Bake at 375° for 20 minutes or until rolls are golden. Remove rolls from pan; cool slightly on a wire rack.

Nutrition Facts

163 calories; fat 3.7g; saturated fat 2.2g; mono fat 0.7g; poly fat 0.2g; protein 4.2g; carbohydrates 28.1g; fiber 1g; cholesterol 10mg; iron 1.5mg; sodium 192mg; calcium 7mg.
Advertisement