Nell's Dinner Rolls

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Nell's Dinner Rolls

Are you looking for an incredible roll recipe? Look no farther! We love Nell’s dinner rolls at our house.

These are the rolls my grandma always made and will always remind me of her. This recipe has been handed down through our family for centuries on Grandma Nell’s side. It uses simple ingredients and just takes simple steps to create a masterpiece.

Finally, our white Kamut flour make them even more wonderful! We love rolls at our house, and this recipe is definitely one of our favorites.

Make these on the side of any dinner, or even serve at Thanksgiving! We promise they will be a crowd pleaser.

Enjoy!!!

xoxo,

The Food Nannies

Nell's Dinner Rolls

The Food Nanny

Nell's Dinner Rolls

Ingredients

  • 1 cup milk scalded
  • 1/2 cup warm water 105-115 degrees
  • 1 1/2 tbsp active dry yeast
  • 1 tsp sugar
  • 1 egg beaten
  • 2 cups White Kamut flour, or 2 ¼ cups All-Purpose flour. Plus 1/4 cup more for rolling out
  • 3 1/2 tbsp sugar
  • 2 tsp French gray coarse salt
  • 1/3 cup butter, softened

Directions

  1. Scald milk. Set aside to cool

  2. While milk is cooling, mix the water, yeast, and 1 tsp sugar together in a small bowl. Cover with a plate and let rise until foamy.

  3. Beat the egg. Let milk cool to lukewarm. Use dough hook or whisk and mix the egg into the yeast mixture in a large bowl. Add the cooled milk. Mix together the flour, sugar and salt in a small bowl. (If dough is still too sticky, you may need to add up to 1/4 cup more flour.) Add dry ingredients to yeast egg mixture. Mix until smooth. Dough will be moist and sticky. Cover and let rise for 1 hour in a warm, draft-free place.

  4. Pour it out onto a well-floured surface, (about 1/4 cup flour). Fold dough into the middle a few times until it comes together nicely. You should be able to pat it out with your fingers. Pat about 6 inches wide and 20 inches long. (You will have extra flour around). Spread the soft butter over the dough. Fold over lengthwise twice. You will have a long, skinny piece of dough. Cut it in half. Cut 10 rolls from each half, divided evenly using a dough scraper or sharp knife. Place 3 to a row on a buttered baking sheet.

  5. Cover with a lightweight dishtowel and let rise 20-25 minutes (until double in size).

  6. Bake at 425 degrees for 5 minutes on the middle rack and 5 minutes on the bottom rack. Rolls are done when they are light brown on bottom. Brush with butter. Serve right out of the oven.