Dinner rolls remind me of holidays and big family dinners… no matter what holiday, celebration or special occasion it is, it seems like a dinner roll is just essential. With butter, of course.
This week I get to have 2 celebrations: 1) our anniversary 2) Father’s Day. I already decided on our father’s day menu for this year, but I’m thinking I might need to add some rolls to the menu, just cuz. And our anniversary dinner, that’s still TBD. But, I know we’ll be eating in…
I’m making dinner because well, duh, I love to cook. And bake. And just be in the kitchen, in general. In my dream house, I’ll have a fireplace and my bed, in the kitchen. So making dinner for special occasions isn’t a chore, I truly enjoy it. Except the dishes and cleaning part. Whoever invents a self cleaning kitchen (not just an oven), they’ll be a rich man. Or woman. Someone, please just invent this, before I lose my mind cleaning dishes.
Anyway… I love the verisitlity of these rolls. You can make them one day and then put them in the fridge for later that week, or freeze them for later that month, or even for months later! They’re great to serve with dinner, but they’re also awesome for sliders, mini sandwiches (mmm, peanut butter and banana are my fave). The small size of the rolls makes them a good size for kids sandwiches too! Clearly we like rolls in my house, since I’m finding any and every way to use them… next up, I’ll probably find a way to put them on ice cream… cinnamon sugar croutons anyone? Kidding… but no really, that would be delicious. So someone should make them and invite me over.
I’m digressing, like, a lot. Sorry.
I weighed each roll (on a kitchen scale) before I rolled it to make sure each one was the same size and that I would get the 24 rolls that the recipe calls for. You don’t have to do this, but it makes each pan fit the exact same number of rolls and makes the baking times the same (If you put tiny rolls and large rolls all in the same pan, they’ll require different baking times, leaving some rolls overdone and some underdone). I used 2 9×9 inch square pans and baked 12 rolls in each pan. You can use square or round dishes, your choice. After the rolls have baked and cooled, you can break them apart and freeze them individually, or wrap the entire group of them and freeze them together. When you go to re-heat them, whether individual or in a group, they require the same time and temperature. Seriously, these things are way easy, and totally forgiving.
Keep in mind, you may need to add a bit more flour or liquid (water or milk) to get your dough to the right consistency. The Red Star Yeast website has great tips on how to tell if your dough is at the right consistency.
PS, our 8 year anniversary is tomorrow and I made cake. So don’t fill up on rolls because you’re gonna want this cake, I PROMISE!
Fat Girl Trapped in a Skinny Body Disclosure – This post was sponsored by Red Star Yeast. While I have been compensated to write this post, everything expressed is my own opinion.