Old-Fashioned Southern Dinner Rolls

I frequently make homemade dinner rolls, especially if we are having company. Guests often comment that they can't believe I make my own rolls -- they always think it's too hard. I can honestly say that they are not at all hard to make, and the work is really worthwhile. While there are a few brands of store-bought rolls that are almost as good as homemade rolls, they are pretty pricey.

This recipe is easy and very versatile. You can make the rolls in the shape as directed (like a crescent roll) or use any shape you like. I made Cloverleaf rolls on Sunday, and I frequently use this dough for Parkerhouse rolls -- which is just a cut circle (use a biscuit cutter) folded over itself.

Old-Fashioned Southern Dinner Rolls
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½ cup lukewarm milk
½ cup lukewarm water
¼ cup sugar
1 t. salt
1 t. yeast
½ cup unsalted butter, room temp.
1 egg
3¼ cups all-purpose flour

In large mixing bowl, combine milk, water, sugar, salt, yeast and 5 T. butter. Stir mixture to blend well. Set aside for 5 minutes. Stir in egg. Add flour, 1/2 c. at a time. Knead dough with kneading hook in mixer for 3 to 4 minutes until smooth and elastic (if you are not using an electric mixer to knead, see directions below). Transfer to greased bowl and cover with plastic wrap. Let rise until doubled, about 1-1/2 hours. Melt remaining 3 T. butter. Place half of dough on floured surface and roll into a 12-inch circle (about 1/8 inch thick). Cut into 12 wedges, butter each wedge with pastry brush and roll up from wide end. Place 1 inch apart on greased baking sheet. Cover loosely with plastic wrap and let rise 45 minutes. Preheat oven to 400 degrees and brush rolls with remaining butter. Bake 12 to 15 minutes, until lightly golden. Makes 24 rolls.

If you are mixing by hand: In large mixing bowl, combine milk, water, sugar, salt, yeast and 5 T. butter. Stir mixture to blend well. Set aside for 5 minutes. Stir in egg. Add flour, 1/2 c. at a time. When dough gets too stiff to mix with a spoon, turn out onto a floured surface and knead by hand for 5 to 6 minutes, adding remaining flour, until soft. Dough should not be stiff, but not sticky either.

For Cloverleaf rolls, rolls dough in small balls and place three in each greased muffin tin. Cover loosely with greased plastic wrap or a damp tea towel.

Here, after rising, rolls are ready to bake. Bake as indicated in recipe, or until golden brown on the bottom. Place a small pat of butter on each roll while still hot. Remove from tins and serve warm.

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