WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Gold Medal® Classic Dinner Rolls

Depend on a tested and trusted recipe when you need a classic bread for dinner.

Save and Share

false

( 23 Ratings)

23 Ratings

5 Stars 70%

4 Stars 17%

3 Stars

2 Stars

1 Stars

Member Reviews ( 12 )

1f3cdfa0-cabe-457d-999f-2af9f912292d

Prep Time 30 min
Total Time 2 hr 15 min
Servings 15

Ingredients

3 1/2: to 3 3/4 cups Gold Medal® all-purpose flour or Better for Bread® bread flour

1/4: cup sugar

1/4: cup butter or margarine, room temperature

1: teaspoon salt

1: package regular or fast-acting dry yeast (2 1/4 teaspoons)

1/2: cup water

1/2: cup milk

1: large egg

: Cooking spray to grease bowl and pan

1: tablespoon butter or margarine, melted

: Additional butter or margarine, room temperature, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 In a large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the water and milk over medium heat, stirring frequently, until very warm and an instant-read thermometer reads 120°F to 130°F. Add the water mixture and egg to flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky).
2 Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
3 Spray the bottom and sides of a 13x9-inch pan with the cooking spray. Gently push your fist into the dough to deflate it. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Lightly spray sheet of plastic wrap with cooking spray; cover the pan loosely with the plastic wrap, sprayed side down. Let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
4 Move the oven rack to a low position so that top of the pan will be in the center of the oven. Heat the oven to 375°F. Bake 12 to 15 minutes or until golden brown. Remove from pan to a cooling rack. For a softer crust, brush tops of rolls with room-temperature butter, using a pastry brush. Serve warm or cooled.

EXPERT TIPS

Expert Tips

After placing rolls in pan, cover tightly with foil; refrigerate 4 to 24 hours. Before baking, remove foil and cover loosely with plastic wrap. Let rise in a warm place about 2 hours or until dough has doubled in size. If some rising occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.

Cloverleaf Rolls: Grease 24 regular-size muffin cups with cooking spray. Make dough as directed--except after pushing fist into dough to deflate it, divide dough into 72 equal pieces. Shape each piece into a ball. Place 3 balls in each muffin cup. Brush with butter. Cover loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size. Bake as directed. Makes 24 rolls.

For dinner rolls, shape each piece of dough into a ball, pulling edges under to make a smooth top. Place balls, smooth side up, in greased pan.

For cloverleaf rolls, shape each piece of dough into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each muffin cup.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll

Calories: 160
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 190mg; 190%;
Total Carbohydrate: 26g; 26%
(Dietary Fiber 0g 0% Sugars 4g 4% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 12 Reviews View All

Posted 5/24/2013 12:11:27 AM REPORT ABUSE Lynne_Odelmo said:

Rating:

I only bake cakes and so afraid to bake bread . . . this is the first time to make breads and this is the one I choose . . . making breads is not that hard after all :)

This reply was: Helpful Inspiring

Posted 5/23/2013 11:50:59 PM REPORT ABUSE Lynne_Odelmo said:

Rating:

I only bake cakes and so afraid to bake bread . . . this is the first time to make breads and this is the one I choose . . . making breads is not that hard after all :)

This reply was: Helpful Inspiring