Grains
Crusty Dinner Rolls
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9 Reviews
Alfreda A.
April 14, 2021
I baked them last night in my Emile Henry Crown Baker. My husband and son loved the rolls. I will make them again,
Sujatha
December 1, 2013
Wondered what I did wrong when making this recipe -- followed recipe mostly but had to rise the dough twice b/c it rose too fast the first time (before i was ready to bake). Anyway, they turned out like dry hockeypucks.
lapadia
December 1, 2013
Hi Sujatha, I tested these rolls for CP and made have them a few times after w/o problems. It’s hard to tell what happened however you noted the recipe was “followed mostly.” Because of that I initially wondered about your salt usage; salt regulates the growth of the yeast, skimping on what a recipe asks for causes the yeast to grow differently and you may end with a flop. If you are good to go with your salt, then disregard this thought. Anyway, would love to hear the follow up on others’ ideas :).
frappe3
June 17, 2012
I want to make these for a large party (70 guests) to hold beef tenderloin, so I need to make smaller rolls. How does the baking time change if I make rolls that are half as large? If I want to make these ahead, is it best to keep the dough overnight in the fridge, to shape and freeze the dough, or to freeze and rewarm the fully cooked rolls? Thanks for your help.
lapadia
June 18, 2012
Hi frappe3, I am not this recipe's originator, but having tested them once for community pick and a few other times after, I would say to split them in half and bake as usual, however, I would start checking around 20 minutes. I made them ahead once, baked them the night before, traveled with them - 3 hours the next day and they were on the dinner table about 2 hours later and were fine. Other than that I would go with keeping the dough in the fridge overnight, allow at least 1 hour to let the dough get back to room temp before shaping and baking. WOW, 70 guests...have a fun time, good luck :)
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