Easiest Easter Dinner Rolls

One Easter many years ago, I had the bright idea to volunteer to bring homemade rolls to my sister-in-law’s for the holiday dinner. Since I had never made such rolls, it was a not-so-bright move on my part. All in all, the rolls were a disaster. Hard as rocks with no taste. And they took all day to make! When I saw this recipe from Fleischmann’s, I was intrigued. Since they make yeast, I figured they would know a thing or two about yeast rolls. This recipe is really easy to put together. What takes some time is the resting and rising stages of the dough. I promise that even a novice baker will have success with these rolls!

Easy Dinner Rolls

2 to 2 ¼ cups of all-purpose flour

1 envelope (1/4 oz.) Fleischmann’s rapid rise yeast

2 T sugar

½ tsp. salt

½ cup whole milk

¼ cup water

2 T butter (salted or unsalted)

1 T grated Parmesan cheese

Pinch of dried rosemary

Pinch of Herbs de Provence or mixed dried herbs

Shortening for greasing the pan

• Combine ¾ cup of flour, undissolved yeast, sugar and salt in a large bowl.
• In a small saucepan, heat milk, water and butter until very warm (120 to 130 degrees) and butter is melted.
• Add the liquid to the flour mixture. Beat with electric mixer at medium speed for two minutes, scraping bowl occasionally. Add ¼ cup flour; beat two minutes at high speed. Stir in enough remaining flour (1 to 1 ¼ cups) to make a soft dough.
• On a lightly floured board or surface, knead the dough until smooth and elastic, about 8-10 minutes. Cover dough with a clean dishtowel and let it rest for 10 minutes.
• Divide dough into 12 equal pieces. Shape into balls and place in a greased, 8-inch round pan or pie dish. Cover with the towel and let rise in a warm place for 30 minutes.
• Bake in a preheated 375 degree oven on a lower rack for 18-20 minutes or until done.

Makes 12 rolls.