Fancy Dinner Rolls (Part 1)

Nutrition Facts

Serving size

Calories 2456Calories from Fat 1042

% Daily Value*

Total Fat 118 g181.5%

Saturated Fat 66 g330%

Trans Fat 0 g

Cholesterol

Sodium 2148 mg89.5%

Total Carbohydrates 286 g95.3%

Dietary Fiber 10 g40%

Sugars 31 g

Protein 62 g124%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet

Video

14. Italian Stuffed Flank Steak

This beef recipe looks like it came right out of a five-star restaurant, but it couldn’t be more straightforward to make!

Much like the chicken recipe above, you’ll pound the steak until it’s nice and thin.

Spoon over some minced garlic, shallots, parsley, sage, and olive oil before adding a layer of prosciutto and provolone cheese. 

Roll it, tie it, cut it into portions, and then sear it on both ends before popping it in the oven for a quick roast. 

Dazzling Cloverleaf Dinner Rolls

Say good-bye to the hours of kneading and preparing those picture perfect yeast rolls.  Now you can get the “perfect” roll with some easy simple steps.

2. Easy Crab Cakes Recipe

If you’re willing to splurge for your fancy dinner, buying jumbo lump crab meat will make these incredibly delicious. 

The sweet and juicy meat comes in nice big chunks, so you’ll get more bang for your buck. 

That said, regular lump crab meat is an excellent option, as you’ll still get some nice texture. 

You could also try a combination of jumbo and flake crab meat, which will allow you to buy a little less of the larger chunks and bulk it out with the cheaper kind. 

You’ll notice that these babies only have a handful of ingredients, and that’s so the crab meat isn’t overshadowed. 

Yes, you’ll need Old Bay Seasoning (no substitutions, please), but all that does is bring out the incredible flavor of the meat. 

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Holiday Wreath Dinner Rolls

Easy festive Holiday Wreath Dinner Rolls are made with frozen dinner roll dough, brushed with butter, and sprinkled with toppings like cheese and herbs. Shaped like a wreath, serve on a holiday paper-wrapped cutting board, and pop a bow on for your holiday party.

And these can be made ahead and baked off right before your party…

  1. Line an extra large baking sheet pan with parchment paper. You need a very large sheet to make a round wreath shape.
  2. On the extra large parchment lined baking tray, arrange the frozen dough roll pieces about 1″ apart on the pan into a wreath shape.
  3. Let the dough rise for about 3 hours, in a warm place in your kitchen. If you want to let it rise slowly overnight, cover with clear wrap and leave in the refrigerator overnight. Make sure your large baking tray fits in the fridge first! The dough will double in size in about 2-3 hours on the counter or overnight in the fridge.
  4. When you are ready to bake, brush each dough piece with melted butter. This helps the toppings stick, adds great flavor, and helps them bake to a golden brown.
  5. Sprinkle toppings on each roll, alternate flavors to make it pretty.
  6. Bake per the package, 375 degrees for 15 minutes.
  7. Once cool, tie a festive bow and lay on top of the rolls. Fun to serve them on a large cutting board wrapped in holiday wrapping paper!

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How to make homemade rolls in 30 minutes:

  • Preheat your oven to 400 degrees F.
  • In the bowl of a stand mixer, combine warm water, oil, yeast and sugar; let rest for 5-10 minutes or until frothy and bubbly. Our favorite mixer to use is the Bosch Mixer or a Kitchen Aid mixer, but any mixer with a dough hook will work.

You can also make this recipe without a stand mixer – just use a big bowl, a large wooden spoon, and all your arm strength! (You’ll also need to knead the dough really well for about 5-10 minutes).

  • With a dough hook, mix in salt, egg, and 2 cups of flour until combined.
  • Add remaining flour 1/2 cup at a time (dough will be sticky). Spray your hands with cooking spray and shape the dough into 12 balls.
  • After shaped, place on lightly greased cookie sheet or 9 x 13 inch pan and let rest for 10 minutes.
  • Bake for about 10 minutes or until tops are lightly golden. These are so delicious served warm with butter.

Once the dough was prepped, these rolls were much easier to throw together

I was worried the mix would be too sticky to knead.
Paige Bennett for Insider

While stirring the ingredients in a stand mixer, I thought the combo looked pretty sticky and worried about kneading it.

But once I started working the dough with my hands, it quickly stopped sticking to me and the board and formed a smooth ball, which I let rest in a greased bowl for an hour.

The dough was actually quite easy to work with.
Paige Bennett for Insider

It didn’t look like it had risen much after the first resting period, but I went ahead with the next step anyway, punching down the dough and forming it into small balls on a sheet pan.

This step was also quite simple, and this time around the pieces of dough rose better after resting for another 40 minutes.

I then popped them in the oven for about 25 minutes, rotating the pan halfway through, and doused the rolls with melted butter while they were still hot.

Despite the lengthy rest time, these were very easy to make

The dough came out very sticky.
Paige Bennett for Insider

I started by dissolving the yeast in warm water while I also creamed together the butter and sugar in a stand mixer, later adding the egg, yeast, and flour.

The dough was very sticky but didn’t need to be kneaded, so I put it in a greased bowl, tightly wrapped it, and put it in the fridge to rest overnight.

I let the dough rest overnight.
Paige Bennett for Insider

The dinner rolls became my breakfast as I took the mix out the next morning and spooned the dough into a muffin tin.

I cooked them for 23 minutes, three longer than the recipe stated.

Dinner Roll Flavors

How about some pizazz? Mix in these ingredients when you add the flour.

  1. Rosemary Dinner Rolls – 2 Tablespoons fresh or dried chopped rosemary.
  2. Cheddar Dinner Rolls – 1 cup shredded cheddar cheese. Other cheese varieties work, but avoid super soft cheeses.
  3. Garlic & Herb Dinner Rolls – 2 teaspoons each: dried rosemary, dried basil, & dried parsley, along with 1 teaspoon garlic powder.
  4. Whole Wheat Rolls – Here is my Whole Wheat Dinner Rolls recipe.
  5. Multigrain Rolls – Here is my Multigrain Bread recipe that you can turn into rolls.

This dough is not ideal for a big loaf of bread. Instead, I recommend using a leaner dough, such as my sandwich bread recipe.

Watch how to make our 30 Minute Homemade Rolls:

Did you know we have a YouTube Channel? Watch how to make these 30 Minute Rolls with step-by-step instructions you can follow.

Dump-and-mix NO KNEAD Dough

In terms of the prep, the batter is literally a dump-and-mix job. There is a major difference in rise time compared to kneaded dough which can rise in 30 – 45 minutes for the 1st rise, then around the same for the 2nd rise after forming the rolls. For these No Knead Dinner Rolls, the dough is much wetter than kneaded dough, so it takes longer to rise. 1.5 – 2 hours, depending on how warm it is where you are. If you use my ridiculous-but-effective tip of rising the dough in your (empty! warm!) dryer, it takes 1.5 hours. 🙂 (See recipes notes for details)

You can see in these photos how different the dough is compared to traditional bread dough. It’s not knead-able, it’s way too sticky. It’s almost more like a muffin batter!

Quick little tip: To get a beautiful golden surface, the dough needs to be rolled tightly and smoothly into balls. With sticky dough, this is tough to do. So here’s my work around: Press the dough down lightly, then bundle it up like a money-bag (mmm…Thai Money Bags…). Flip it over and you have a nice smooth surface with the dough stretched tightly = smooth golden surface. I demo this in the recipe video too (below recipe).

How to Shape Dinner Rolls

You can shape this dough many different ways including twisted rolls, knotted rolls (how I shape garlic knots), cloverleaf rolls, or even hot dog buns. Let’s stick with the basic round shape. Divide the dough into 14-16 pieces. Take a piece and stretch the top of the dough while pinching and sealing the bottom. I do this entirely in my hands and you can watch in the video tutorial above. Some video tutorials show rolling the dough into a ball on the counter. Whichever way you choose, make sure the rolls are smooth on top and sealed on the bottom. I shape hot cross buns the same exact way.

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