Unfortunately, it didn’t even occur to me to take a picture of these last week when I made them for Christmas but I plan to make some more this week and when I do, I’ll take a picture. 🙂 The original recipe is from my Betty Crocker’s Cookbook: Everything You Need to Know to Cook Today, Ninth Edition
Anyway, I love tweaking recipes. I either don’t have all the ingredients and improvise or maybe it’s something we don’t like/can’t have and I’ll replace it with something else. I also like to add ingredients to recipes which is what I did to this one.
My husband loves the Hawaiian King rolls. They’re always so soft and sweet. This roll isn’t quite the same but the sweetness is similar.
Sweet Dinner Rolls
7 c. All-Purpose flour
1 c. Granulated Sugar
1/2 c. Butter, softened
2 t. Salt
4-1/2 t. Regular or Quick Active Dry Yeast (or 2 packets)
1 c. Warm Water (120 – 130 degrees)
1 c. Warm Milk (120 – 130 degrees)
2 Eggs
1. Mix 4 cups of flour, sugar, butter, salt and yeast in a large bowl. Add warm water, warm milk (I use unsweetened Almond Milk) and eggs. Beat on low speed for about 1 minute, scraping the bowl frequently. Beat on medium speed for 1 minute, scraping bowl as necessary. Stir in enough of the remaining flour.
2. Place dough on floured surface. Knead about 5 minutes (until dough is smooth and springy.) Place dough in a lightly greased large bowl and cover. Let dough rise in a warm place until doubled (about an hour depending on the warmth of the room).
3. Lightly spray two 9×13 pans.
4. Gently deflate dough by pushing your fist into it. Pinch off dough and place on the pan. Brush with melted butter, if desired and cover loosely. Place pans in a warm place and let rise until doubled.
5. Heat oven to 375 degrees.
6. Bake 12 to 15 minutes or until golden brown. Serve warm.
Makes approximately 30 rolls.
These turn out yummy and have been a big hit with family and friends at different functions. If you don’t want 30 rolls, cut the recipe in half.
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