These dinner rolls are light, buttery, and soft. They are quite a bit like King’s Hawaiian Sweet Bread, with a hint of sweetness. The dough rises in the refrigerator, and can be stored there for up to fours days before baking, which makes the recipe more flexible than other breads.
We ate these rolls for Sunday brunch with scrambled eggs and Spam (don’t judge me…I’m from Hawaii, and have the right to eat canned luncheon meat).
The rolls can be stored for up to a week, and are a simple high-success-rate bread for even the non-bread bakers out there.
Perfectly Easy Dinner Rolls
1 cup warm water (105-115 degrees)
2 packets active dry yeast
1/2 cup butter, melted
1/2 cup sugar
1 teaspoon salt
4 to 4 1/2 cups all-purpose flour
Additional melted butter (optional)
Combine warm water and yeast in a large bowl. Let mixture stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days. Grease a 13X9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour. Bake at 375 degrees for 17-20 minutes, until golden brown. Brush with melted butter if desired. Makes 24 rolls.