My Aunt Shirley is basically the baking queen. This is her famous dinner roll recipe! So light, so fluffy, SO much heavenly buttery goodness. Who needs dinner when you’ve got these dinner rolls?? I could eat the whole batch.
We’ve got all KINDS of buns going on today. Not just the yeasty kind…
The baby kind too. ( ^^12 weeks. This was about a month ago.) Here’s the already-waddling oven in which the bun bakes:
Yay! Eric and I are SO excited for baby #3, and don’t even get me started on the kids. Charlotte wants a girl and Truman wants a boy (of course). We find out in a few weeks.
(Any guesses? I’m clueless. I didn’t get the gender-intuition-gene. I thought Charlotte was a boy and Truman was a girl.)
So now you know why I have been almost completely absent the last couple months. I get super sick for my first trimester. Like, the-thought-of-food-makes-me-actually-hurl kind of sick. I basically lived on milk and cereal for months. (I’m not exaggerating. Some days me and the kids would go through an entire half gallon of milk. Baby won’t be hurting for calcium…)
When food makes you sick but your entire job revolves around food, you are kind of forced to take a break, hence the radio silence going on here at The Food Charlatan.
When I drove from Sacramento to Philadelphia, I was still feeling pretty awful. But by the time I got home and left for Seattle, I was mostly better, with just a few setbacks here are there. Now I’m almost completely back to normal, if not fitting into any of my clothes by 19 weeks is normal. Hallelujah!
We are due on November 8. Guess when our multi-family Disneyland trip was scheduled for? November 14. Ooooops. Sorry family. (We managed to reschedule for October. Will they give me a wheelchair at 35 weeks pregnant you think?? Please say yes.)
Who already knew I was pregnant?? Come on, some of you ladies guessed, right?
My cousin Amber brought her mom’s dinner rolls to our Easter get together this year, and I literally ate nothing else. If you think I’m exaggerating, then you have never had morning sickness before. It really is possible to ignore ham, asparagus, jello salad, and all kinds of other amazing food when faced with queasiness and an entire pan of dinner rolls.
I begged for the recipe and now you lucky kids get to try them too! I love them because they have 2 full tablespoons of yeast and are SO fluffy and light. The flavor is just amazing. My Aunt Shirley uses Crisco in her recipe, but if that’s not your thing, I’m sure butter would work too. The shortening makes them SOOO soft though, and I used butter-flavored Crisco, so no flavor sacrifices.
Check out some step by step photos below the recipe. If you make these, I’d love to see them! Tag #TheFoodCharlatan on Instagram!
Proof your yeast to make sure you don’t kill it. There is so much yeast in this recipe that you have to move fast before it overflows the bowl!
When the dough has been kneaded, it should still be pretty sticky. You want to be able to work with it, but don’t dry it out with too much flour.
Don’t run errands during your one hour rise, because you will be late and this will happen.
Separate the dough into 24 pieces and shape them by gathering it and pinching with your fingers, then make the pinch the bottom of the roll.
I’m fussy and like to use a scale. Each roll should be about 2 ounces. On the right you can see just how fast these rolls rise. Both of these weigh 2 ounces, but you can kinda see that the one on the right has started to puff a little, even though it had only been a couple minutes.
Here’s the spacing situation when you use a 9×13 inch pan.
This is a 2 quart casserole dish, so the rolls are more squished, but it worked great.
Pull them out of the oven when they are a nice golden brown all over the top!
More stuff you will like!
Imagine eating these rolls with a little pot of this Cinnamon Honey Butter. HEAVEN:
Big Fat Crescent Rolls: Bad picture. But these are amazing rolls.
Roll recipes from other bloggers!