I'd prefer to make it from scratch, and I don't have access to a bread machine
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Sarah is Food52's senior staff writer & stylist.
Also, Astor rolls! https://food52.com/recipes... There's a teaspoon of butter folded into each one.
Assistant Editor, Food52
These are delicious! https://food52.com/recipes...
I could eat about a million of these: https://food52.com/recipes...
Honey Yeast Rolls from Southern Living. Taste just like my grandmother's!
Nancy is a trusted home cook.
James Beard baking powder biscuits with heavy cream and a little bit of sugar.
easy to mix by hand. Leftovers, if any, can be used next morning at breakfast. After that, compost.
AntoniaJames is a trusted source on Bread/Baking.
I haven't made any of the recipes suggested by the others who responded, but I see that your question is for "slightly sweet" dinner rolls.
I've made a lot of dinner rolls, from at least a dozen different recipes, over the years. I've also developed a few recipes for them. A good rule of thumb is to use no more than one tablespoon (12 grams) of sugar per cup (125 grams) of flour for dinner rolls that have some sweetness, but just enough to say "celebration." (I don't care much for rolls that say "dessert." I appreciate however that many people, especially children, do.)
Obviously, adding other sweet ingredients such as sweet potatoes will affect the outcome as well.
Let us know what you do, and how the rolls turn out! Thank you.
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