by Kelly J. Larson

Last week, a friend’s Facebook post listed a series of unfortunate events that had gone wrong for them recently. “How can I help?” I asked. Her reply was that she would like some of my dinner rolls.

I can do that! What a compliment! I whipped up some rolls, dropped them off a few hours later and promised Miss Melissa I would teach her how to make them. I hope this post will help.

I buy Gold Medal all-purpose flour and SAF instant yeast and always like the results.

Sixteen Dinner Rolls

• 1-1/4 cup milk, microwave on high for 1 minute
• 1/4 cup sugar
• 1 tablespoon instant yeast
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 1 egg
• 4 cups flour (approximately)

1. Microwave milk on high for 1 minute.
2. Pour into mixing bowl and stir together with sugar and yeast.
3. Add vegetable oil, salt and egg, briefly whisk together.
4. Add the flour, whisking in about half of it, then use a large spoon or paddle attachment. Stir together roughly one minute.
5. Cover bowl with a plate. Wait 1 to 2 hours (sometimes longer) for the dough to rise and double in size.
6. Scrape down sides of bowl with a spoon, then invert the bowl and dough onto a lightly floured surface. Flatten into an extra large circle using your hands or a rolling pin.
7. Cut into 16 pizza-shaped slices. Starting from the outside, roll each slice individually toward the center of “pizza, then transfer to a Silpat-lined baking sheet.
8. Cover rolls with a clean, dry kitchen towel. Wait for 30 minutes to an hour for rolls to rise again.
9. Remove towel. Bake rolls in preheated oven at 400 F degrees for 8 to 9 minutes. Cool for 10 minutes then serve warm.

Makes 16 rolls, about 129 calories each.

“Flaky, soft, amazing.”

Sixteen Dinner Rolls compliment the meal at the VanDenBerghe home in Riverton, Utah. (Photo/Julie VanDenBerghe)