Everything Dinner Rolls

This is a sponsored conversation written by me on behalf of ACH. The opinions and text are all mine.
I'll show you step by step how to make these amazing easy dinner rolls - with a yummy topping similar to everything bagels! These are great with a light tomato soup for dipping!

At this very moment I am having to PHYSICALLY restrain myself from eating another one of these rolls. There are three of them left in the pan on the stove. And they're still warm.

...

Ok, there are two of them left now. I have no self control, people!!
I think rolls are very often overlooked in a meal, almost like an afterthought. Growing up, the rolls at our dinner table were bought from the grocery store bakery or popped out of a can and baked. And you know what? They tasted great! They still do, if I'm being honest. But really though, the SECOND you make real homemade rolls you will see exactly what I'm talking about.
Store bought and canned don't hold a candle to fresh rolls from your oven.
I know, I know - you're about to click away the second you scroll down and see that there's yeast in these rolls. DON'T DO IT! I'm going to take you step by step, with some tips and tricks I've learned, and show you how easy it really is.
It used to be a ongoing gag on Mostly Homemade Mom that me and yeast just did NOT get along. I tried all sorts of things, none of which I could get to rise enough, if at all. Then one day this summer I was DETERMINED to find out how to make yeast work and I have several great tips to share with you today. You can top these rolls with whatever seasonings you have on hand, but this combination of fresh garlic cloves, minced onion, Italian seasoning, and Parmesan cheese make them taste like an everything bagel - yum!

Everything Dinner Rolls Adapted from Beginner's Dinner Rolls recipe on Bread World
2 - 2 1/2 cups flour, divided 2 tablespoons sugar 1 packet Fleischmann's® RapidRise® Yeast 1/2 teaspoon salt 1/2 cup milk 1/4 cup water 2 tablespoons butter
For everything topping:
1 egg, beaten 4 cloves garlic, minced 2 teaspoons dried, minced onion 2 Spice Islands® teaspoons Italian seasoning 2 tablespoons grated Parmesan cheese 2 tablespoons melted butter

In the bowl of a stand mixer with the dough hook attached, stir together 3/4 cup flour, Fleischmann's® yeast, sugar, and salt.

When you're measuring the flour, DO NOT scoop up the flour with the measuring cup and level it off like that. Use a spoon to fluff up the flour first, then sprinkle the flour into the cup with the spoon. It should look like this.

Just like a light fluffy snow pile! This makes your rolls light and fluffy, too. Then you can go ahead and level it off with a knife before dumping it into the bowl. In a separate small bowl, mix milk, butter, and water. Microwave 15 seconds at a time until liquid is very hot, but not scalding - about 120 - 130 degrees. I never use a thermometer, I just test it with my finger. The butter won't be completely melted just yet. Dump this into the mixer bowl and turn on medium speed, scraping the sides, until you have very wet dough. Next, add an additional 1 1/4 - 1 3/4 cup flour (using the same sprinkle method above) until the dough cleans the sides of the bowl and it comes together in a ball.

Kind of like that! Keep your mixer on medium speed and set the timer for 8 minutes - this is called kneading. God bless my stand mixer! Transfer dough to a separate bowl, cover with plastic wrap, and allow to rest 10 minutes. Cut dough into 12 equal (ish) balls and place in a greased square baking dish. Cover and set in a warm place (my stove top with the hood light on does the trick) for 30 minutes or until doubled in size.
Before:

After:

It's alive!! Haha. ...ahem.
Brush tops of risen rolls with beaten egg (you won't need all of it). Then stir together remaining topping ingredients (except butter) and sprinkle over the tops of the rolls, pressing in the tops as needed. Bake at 375 for 20 minutes or until tops are golden brown. Drizzle tops with melted butter and allow rolls to cool 10 minutes before serving. These are best warm, yum!

Everything Dinner Rolls
Recipe by Kelly Miller Easy dinner rolls - with a yummy topping similar to everything bagels! These are great with a light tomato soup for dipping! Prep time: 45 minutes
Cook time: 20 minutes
Total time: 1 hour 5 minutes
Yield: 12 rolls
Ingredients

• 2 1/2 cups flour, divided
• 2 tablespoons sugar
• 1 packet Fleischmann's RapidRise Yeast
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup water
• 2 tablespoons butter
• 1 egg, beaten
• 4 cloves garlic, minced
• 2 teaspoons dried, minced onion
• 2 teaspoons Italian seasoning
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons butter, melted

Cooking Directions

1. In the bowl of a stand mixer with the dough hook attached, stir together 3/4 cup flour, Fleischmann's yeast, sugar, and salt. When you're measuring the flour, DO NOT scoop up the flour with the measuring cup and level it off like that. Use a spoon to fluff up the flour first, then sprinkle the flour into the cup with the spoon. Then you can go ahead and level it off with a knife before dumping it into the bowl.
2. In a separate small bowl, mix milk, butter, and water. Microwave 15 seconds at a time until liquid is very hot, but not scalding - about 120 - 130 degrees. I never use a thermometer, I just test it with my finger. The butter won't be completely melted just yet. Dump this into the mixer bowl and turn on medium speed, scraping the sides, until you have very wet dough.
3. Next, add an additional 1 1/4 - 1 3/4 cup flour (using the same sprinkle method above) until the dough cleans the sides of the bowl and it comes together in a ball. Keep your mixer on medium speed and set the timer for 8 minutes - this is called kneading. God bless my stand mixer! Transfer dough to a separate bowl, cover with plastic wrap, and allow to rest 10 minutes.
4. Cut dough into 12 equal (ish) balls and place in a greased square baking dish. Cover and set in a warm place (my stove top with the hood light on does the trick) for 30 minutes or until doubled in size.
5. Brush tops of risen rolls with beaten egg (you won't need all of it). Then stir together remaining topping ingredients (except butter) and sprinkle over the tops of the rolls, pressing in the tops as needed.
6. Bake at 375 for 20 minutes or until tops are golden brown. Drizzle tops with melted butter and allow rolls to cool 10 minutes before serving.

I know that sounds like a lot of steps, but I hope I took out some of the intimidation of baking with yeast. One bite of these fluffy, buttery rolls and you're going to wonder what in the heck took you so long! I can't wait to make a sweet version of these rolls with melted butter and cinnamon sugar on top, yum!! For even more tips and tricks, be sure to visit Fleischmann's Bread World website. For more Holiday Baking ideas, click here.

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{linking up!}
There’s a sense of pride in sharing something you’ve baked from scratch. With
Fleischmann’s Yeast, you won’t be afraid to find your creativity in the kitchen or even get your apron a little dirty. Baking with yeast this holiday season can be as easy as pre-heating the oven. To find out more, visit foodnetwork.com/holidaybaking.
This is a sponsored conversation written by me on behalf of ACH. The opinions and text are all mine.

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