Do you have a good recipe for buttery and moist dinner rolls?

Question

I have a lot of time on my hands so I am looking for a recipe that tastes amazing, not one that is quick & easy.

Answer 1

I've been making yeast dinner rolls for the last forty years and I find them easy to make.
Yeast Rolls
1/4 warm water (110' to 115')
2 pks Rapid Rise Yeast
2 tsp salt
4 Tbsp sugar
4 Tbsp cooking oil
1 egg
1 c scalded milk
3 1/2 to 4 c all purpose flour
In a large bowl sprinkle yeast over warm water and let proof about 10 minutes.
Add sugar, salt, oil, and beaten egg to yeast mixture and mix together.
Add cooled milk and mix.
Add flour and mix well with a fork.
Cover bowl and let rise to double in size. About 1 hour.
After dough has risen, punch down and pour a little oil over dough and on hands and knead 3 to 4 times.
Pinch a small ball of dough between index finger and thumb and place in well oiled heavy baking pan. Cover baking pan and let rise to double again.
Bake in 350'F oven for about 25 to 30 minutes.
Remove pan from oven and smear rolls with generous amount of butter.
The butter will make the rolls tender.
I'm sure after you have made these rolls a few times you will be an expert. Just don't let the process intimidate you. Your family will love them. God be with you.

Answer 2

Buttery Yeast Rolls

These are the absolute best dinner rolls. They are light and fluffy and buttery. The dough can also be shaped in many other ways, so use your imagination. Makes awesome cinnamon rolls too!

20-24 rolls 2¼ hours 2 hours prep

1/2 cup water
1/2 cup warm milk
1 egg
1/3 cup butter or margarine, softened
1/3 cup sugar
1 teaspoon salt
3 3/4 cups all-purpose flour (NOT bread flour!)
1 package dry yeast (2 1/4 tsp)
1/4 cup butter or margarine

Not the one? See other Buttery Yeast Rolls Recipes
Easter Yeast Breads
Bread Machine Yeast Breads
Kid Pleaser Yeast Breads
Grains Yeast Breads
Place all ingredients except the 1/4 cup butter into bread machine in the order recommended by the manufacturer.
Select the dough cycle and start machine.
Shape dough into 20 to 24 balls and place in buttered pan (s).
Melt the 1/4 cup butter and brush it over the tops of rolls, saving the excess for brushing on after baking.
Cover and let rise in a warm place about 1 hour, or until double in bulk.
Bake at 375 degrees F for 15 to 18 minutes.
Brush baked rolls with remaining butter.
NOTE: This dough can also be divided into two portions and each rolled into a 12-inch circle; spread each circle with softened butter, cut into 8 wedges and roll up starting with wide end, to make crescents OR use this dough for cinnamon rolls or sticky buns.

Answer 3

PILLOW DINNER ROLLS

INGREDIENTS
4 1/2 teaspoons active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
2 cups warm milk (110 to 115 degrees F)
6 tablespoons shortening
2 eggs
1/4 cup sugar
1 1/2 teaspoons salt
7 cups all-purpose flour
Butter


DIRECTIONS
In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks. Spread butter on top and serve.

Answer 4

Just stopped by to drop these off - haven't tried them yet...

"Cornmeal Pan Rolls" - 1 1/2 dozen

2 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tbsp. sugar
1 (1/4 oz.) pkg. active dry yeast
1 tsp. salt
1 cup water
3 tbsp. butter; divided
1 egg; beaten

In a large mixing bowl, combine flour, cornmeal, sugar, yeast and salt. In a saucepan, heat water and 2 tbsp. of the butter to 120-130*. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes.
Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased 13x9x2" baking pan or two 9" round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 400* for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks.


"Onion Crescent Rolls" - 2 dozen

1/2 cup plus 2 tbsp. butter; softened, divided
1/2 cup sugar
2 eggs
1 (1/4 oz.) pkg. active dry yeast
1 cup warm milk (110-115*)
1 cup diced onion
1/2 tsp. salt
3 1/2 to 4 1/2 cups all-purpose flour

In a large mixing bowl, cream 1/2 cup butter and sugar. Add eggs, one at a time, beating well after each addition. Dissolve yeast in warm milk; add to creamed mixture. Add onion, salt and 1 cup of the flour; beat until blended. Stir in enough remaining flour to form a soft dough.
Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place into a greased bowl; turn once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into 12" circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point-side down 2" apart on greased baking sheets. Curve ends down to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 400* for 9-11 minutes or until lightly browned. Remove from pans to wire racks. Melt remaining butter; brush over warm rolls.