The Humble-But-Mighty Single Rise Dinner Roll

A loaf of bread tastes best when freshly baked. Whisk it out of the oven, let it cool slightly, then slice off the heel when no one is looking.

The heel is the winning slice of a hot loaf of bread. You get much more of the crisp, golden crust without losing any of the squishy, soft interior.

Growing up, my favorite loaf to eat warm was my mom's anadama bread. Slightly crunchy with cornmeal and barely sweet with molasses, it just begged for a swipe of cold butter from our Jersey cows.

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The recipe I'm sharing today, from Land O'Lakes, is the Holy Grail of bread recipes, in my opinion. Not only does it taste reminiscent of anadama bread, but every bite is like getting the warm heel of the loaf.

Photo by Posie Harwood

You'll bake these rolls in a round pan. To eat, just pull them apart gently. Each one has a tender, soft interior and a crisp golden dome of a crust.

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Top Comment:
“Anadama Bread was also my childhood favorite - first bread I ever baked. (I have a muffin recipe here, based on its - and Indian Pudding - flavors.)”
— amysarah

The rolls have one more blue-ribbon quality: They're quicker and faster than most breads. Instead of two rises, they only need one. Just mix up the dough, shape the rolls, then let them rise in the pan for about 30 minutes before sliding them into a hot oven.

They are also exceptionally versatile. Bring them to a spring picnic, split them open, and fill them with chicken salad. Or toast them and serve them with jam and butter for breakfast. Slice one, butter it and sprinkle with cinnamon sugar, and pop it under the broiler for dessert. They're as at home on the Thanksgiving table or an Easter brunch as they would in a brown-bag not sad desk lunch.

See what other Food52 readers are saying.

  • tplsf
  • amysarah
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.


tplsf March 28, 2016
Great recipe — can you tell me roughly how long to knead with a stand mixer? Thanks.
amysarah March 27, 2016
The rise is indicated as 45 minutes. Given the idiosyncrasies of rising times, room temps, etc., can you be a little more descriptive - i.e., should it double in size before baking?

I'll definitely try this. Anadama Bread was also my childhood favorite - first bread I ever baked. (I have a muffin recipe here, based on its - and Indian Pudding - flavors.)
Posie (. March 27, 2016
Mm, will definitely look up your muffin recipe! Such comforting and humble flavors. Regarding the rise, the rolls should puff up and fill the pan (it could take closer to a mere 30 minutes): When you first shape them, they'll be barely touching and won't reach the top of the pan. You can judge the rise by seeing when they're pressing against each other and should be almost at the top of the pan. Hope that helps!
amysarah March 27, 2016
Yes, thanks - that helps a lot! With cooking I can usually intuit, bread baking not quite so much.