Recipes from Home: Mom’s Dinner Rolls

Serves: 
24 2-ounce rolls

John McDonald, CEC, executive chef, Brigham Young University, Provo, Utah: This is a dinner roll recipe that my mother cooks on special occasions such as Christmas, Thanksgiving and some other family gatherings. She is an amazing cook. I have some great memories of her making this recipe and these rolls being served with strawberry or raspberry jam that was made from berries out of her garden. The rolls are buttery, tender and best served warm out of the oven.

Ingredients

11⁄2 tbsp. dry yeast
11⁄4 cup warm water
1⁄2 cup shortening
1⁄2 cup sugar
3 eggs, well beaten
41⁄2 cups flour
2 tsp. salt 

Steps

1. Soften yeast in ¼ cup warm water. In large bowl combine shortening, sugar, beaten eggs, 1 cup warm water, salt, softened yeast and 2 ½ cups flour. Beat with hand mixer until smooth and well mixed.

2. Add remaining flour to make soft dough. Cover and allow to rise in warm place until doubled in bulk, about 1 to 1½ hours.

3. Punch down and place in refrigerator overnight. Three hours before serving, roll out by dividing dough in half and rolling on lightly floured board to rectangle shape ½-in. thick.

4. Spread with softened butter. Roll up jelly roll style and cut in 1-in. slices. Place cut side down in small, buttered muffin tins. Cover and allow to rise three hour before baking in a 400°F oven for 15 minutes or until brown.

Note: These rolls also can be made into crescent-style rolls if desired.  

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

FSD Resources