This is a versatile, easy dinner roll that you can't mess up, unless you over cook it. These are best when baked until just barely done--that keeps them very tender and soft.
I like to make my rolls into ovals, but I sometimes make them golf-size balls also. The ovals are nice if you want to use this an a sandwich roll. I have served these at showers and luncheons, filled with a chicken salad, and they are awesome.
If you want to freeze your rolls, cook them just a little less than called for so that you can brown them when you heat them up to serve.
The large amount of milk in this recipes keeps the rolls soft, and the butter makes them rich, so that you don't even have to butter them at dinner...but I do anyway.
1 comment:
I forgot to tell you one more handy feature of these Butter Rolls...I didn't have time to bake the whole batch when I made them, so I just formed and baked one pan full--about half. Then I covered the remaining dough with plastic wrap, and put the whole bowl into the fridge. The next day, I took the bowl of dough out and just set it on the counter to warm up for about an hour. Then I formed the rolls, let them rise, and baked as usual. The second batch was just as good as the first!
Post a Comment