Easy Dinner Rolls

Easy Dinner Rolls

Many years ago, I got some free samples of Easy to Bake, Easy to Make recipe cards in the mail and this recipe was included. I have been making these rolls ever since.

These rolls are super easy to make, especially since you don’t have to knead the dough. You can keep the dough in the fridge for up to 4 days, so it is easy enough to bake just enough for the night’s dinner and use the remaining dough to bake fresh rolls for the next few nights.

Easy Dinner Rolls

1 cup warm water (105°F to 115°F)
2 packages active dry yeast (do not use quick rising yeast)
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4 to 4 1/2 cups unbleached all purpose flour

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.

Stir in melted butter, sugar, eggs, and salt. Mix in flour one cup at a time, until dough is too stiff to mix (some flour may not be used). Cover the bowl and refrigerate for at least 2 hours and up to 4 days.

Grease a 13 X 9-inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.

Easy Dinner Rolls Rising 2

Preheat oven to 375°F. Bake until rolls are golden brown, about 15 to 20 minutes.

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