Sixteen Dinner Rolls
My little sister gets credit for teaching me how to make dinner rolls, long distance, while our family lived in Taiwan, and she was back home in the United States. The first recipe she shared was a simple Italian loaf with a few ingredients and it was a success. She told me that if I thought that was good, I should try her Tupperware dinner rolls. The name comes from mixing up dough with a big spoon in a huge Tupperware bowl, and is divided into two sections, then rolled out into two big circles to make cuts into 16 “pizza slices” before rolling each one individually.
I tried Julie’s suggestion and loved it, then adapted it slightly to a smaller version with some minor tweaks (dry milk plus water to just cold milk) to avoid having to eyeball halving the dough and to suit my smaller family. (She has five kids.)
To make my dinner rolls, I add three things to my Kitchen Aid mixer: 1-1/4 cups milk that I heated for one minute in the microwave, 1 tablespoon SAF instant yeast, and 1/4 cup sugar. I let that sit for five or ten minutes while I do other things. Sometimes I don’t bother with waiting and just continue to add the rest of the ingredients.
Next, I add the egg, oil and salt, and finally the flour. I use the dough hook to let it knead a few minutes then I cover the Kitchen Aid bowl with a dinner plate and wait an hour or two until it doubles in size. Sometimes if I need my mixer bowl, I transfer it to another bowl that has been sprayed with Pam nonstick cooking spray.
This is what it looks like after you let it rise. Next you’ll turn it onto a clean, floured countertop or this or a similar style baking mat.
If you skip the step of transferring the dough into another bowl, just scrape it onto the counter or surface where you’ll be rolling it out.
Sprinkle flour on top of the dough next.
Make sure there’s plenty of flour on the counter and on top of the dough so the roller won’t stick to it.
I love using the one-handed baker’s roller for this recipe.
Roll the dough into a large circle, then with a pizza cutter, cut it in half, then fourths, then eighths, then sixteenths.
Roll up each “slice” with the pointy end being the last to roll up.
Continue until all sixteen rolls have been formed. Put them onto a Silat-lined perforated baking sheet.
Cover the baking sheet with a clean, dry cotton kitchen towel to keep from drying out. Let the rolls rise 30 to 60 minutes approximately or until they have doubled in size. Preheat the oven to 400 F degrees, then bake them for 8 to 10 minutes.
Allow them to cool down ten minutes, then serve warm or store them in an airtight container for up to three days. They are always best on the first day, which is why I prefer making a smaller batch and will do it again the next day or the day after so I can enjoy hot, fresh rolls. They really aren’t complicated.
The rolls will be flaky, soft and delicious.
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
- 3 cups flour (approximately)
Mix the first three ingredients together, then the next three, then the flour in a stand mixer. Stir with paddle attachment a few minutes, then cover bowl with a plate, plastic wrap or lid. Let the dough rise for a few hours until it has at least doubled in size. Roll dough out onto a floured surface, then cut into 16 triangles. Roll each one up then place onto baking sheet. Cover the rolls with a thin, clean kitchen towel to rise again after they have been formed. This will take less than an hour usually. Bake at 400 for 8 to 9 minutes. Makes 16 rolls, about 129 calories each.