Sweet Dinner Rolls & A Giveaway!

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*note:  this giveaway is now closed.

Over the last several months, we’ve drastically reduced the amount of bread that we buy at the grocery store.  Now that I’ve become comfortable making yeast breads, there just isn’t a reason to buy it anymore.  Working with yeast used to intimidate me.  I have very vivid memories of my Grandma making rolls for Sunday dinner – not only was her dough the smoothest, most supple* bread dough I’ve ever seen, but the rolls themselves were fantastically amazing.  And she made it look easy.  The first time I tried to make her rolls on my own, it didn’t work.  Didn’t work the second time, either.  It was that point that I gave up on yeast breads, and didn’t try them again for years.

*Occasionally, I find myself using the word supple on this blog.  It’s among my least favorite words in the English dictionary, and it makes me cringe, but I just can’t think of a better descriptive word for perfect dough.  I apologize.  {Other words that bother me include moist, creamy and luscious.  I realize I have issues.}

I’m glad I decided to give homemade bread another try.  I’m just not sure what I would do without these in my life.  Grandma’s rolls were slightly sweet, egg-y, and so, so tender.  Even now, after years of practice with yeast breads, when I follow her recipe precisely, it just doesn’t come out the way I remember it.

Then, I found this recipe.  It’s also fantastically amazing.  It even has a nice, supple *cough* dough.  And, it’s the closest thing I’ve had to my Grandma’s sweet dinner rolls since she last made them for us.

This recipe is enormous, but you could easily halve it to fit your needs.  Or, you could be like me and make two full recipes in the same week.  I recommend that.

The other great thing about this recipe is that you don’t have to have a stand mixer to get the job done.  If you have one, by all means use it and save yourself some elbow grease.

If you don’t have one, you can just use your muscles and a wooden spoon.

Or, you could totally win a KitchenAid stand mixer here, on Lemon Sugar.  Yep, I’m giving one away.  Yep, little old Lemon Sugar is giving away a KitchenAid 5-quart Artisan stand mixer.   Whatever color you want.  No big deal.

*note:  this giveaway is now closed. 

Except that it’s TOTALLY a big deal!  I’m so thrilled to bring this to you all!  I’ve worked so hard over the past two years to grow my blog to the point that I could host a giveaway of this magnitude.  It’s thanks to you all that I am still able to share my randomness, recipes and ramblings every week, and I just can’t do enough to show my appreciation.

So, from the bottom of my heart, thank you.  Thanks for reading, for sharing my posts with your friends, and for all of your kind words and for coming back time after time.  This little giveaway is my way of giving back to you.

You have five opportunities to win.  Here’s how to enter:
  1. Leave a comment below telling me which color you would choose {click here for colors}, AND (within the same comment) what you would make with your new mixer first.
  2. Like Lemon Sugar on Facebook.  Return and post a comment that you did so.  (If you already like Lemon Sugar on Facebook, leave a comment stating that as well.)
  3. Share your favorite Lemon Sugar recipe on Facebook, Twitter or Google+.  Return and post a comment stating you did so.  
  4. Subscribe for email updates on Lemon Sugar.  Return and post a comment stating that you did so.
  5. Tweet about or share giveaway with your friends on Twitter or Facebook.  Return and post a comment stating you did so.
*Make sure you leave an email address in your comment so I can contact you if you win.*
All the boring details:  
Contest is open until Sunday 9/23 at 12midnight CST USA.   All rules of the giveaway must be followed or entries will be voided. Failure to comply with the main entry requirement will null and void all extra entries. I have the right to remove entries if I feel they are in violation of any rules (Twitter and Facebook rules included) or considered SPAM. I also check all extra entry options to make sure they are legitimate and follow the rules. .  This contest is only open to USA and Canada residents.  Winner will be announced on Monday 9/24 or Tuesday 9/25 and prize will be shipped immediately upon receipt of shipping address from winner.  Giveaway is sponsored by Lemon Sugar and is not affiliated with Google, Facebook, Twitter or KitchenAid in any way.   Winners are chosen using Random.org. Winners are contacted via e-mail and have 72 hours to reply or a new winner will be chosen in their place. Please be sure to check your SPAM folder. I am not liable for e-mails that end up in your SPAM folder and are deleted by you.  Entering any giveaways on this site means that you have read and acknowledged all points in this disclaimer.

Good luck, and enjoy the rolls!
*note:  this giveaway is now closed. 


Sweet Dinner Rolls
Yield:  24 large rolls
Prep Time:  15 minutes ♦ Rise/Proof Time:  2 hours ♦ Bake Time:  18 minutes

Ingredients:

  • 2 cups whole milk (2% is fine)
  • 1/2 cup plus 1 Tablespoon sugar, divided
  • 1/3 cup unsalted butter
  • 2 teaspoons kosher salt
  • 2 packages (or 4 and 1/2 teaspoons) active dry yeast
  • 2/3 cup warm water
  • 8-9 cups all purpose flour
  • 2 beaten eggs

Directions:
In a medium saucepan over low heat, combine milk, 1/2 cup sugar, butter and salt.  Heat until butter melts, stirring occasionally.  Remove from heat and allow to cool to lukewarm.  If it’s too hot, it will kill the yeast.

While the milk is cooling, dissolve the yeast and 1 Tablespoon of sugar in the warm water.  Allow to stand for 10 minutes until the yeast bubbles and foams.

In a very large mixing bowl, combine the lukewarm milk and three cups of the flour.  Stir together with a wooden spoon until well combined.  Stir in the yeast mixture, and stir with wooden spoon for a couple of minutes to ensure the yeast is properly distributed. Add the beaten eggs, and stir to combine.

Then, one cup at a time, stir the remaining flour into the mixture.  You will stir until the dough is very soft and and coming away from the sides of the bowl, but it will remain very sticky to the touch.  Don’t add too much flour or your rolls will become dense and heavy.

Cover the bowl with a clean towel and allow to rise in a warm, draft-free area until doubled in bulk – about one hour.  (I like to heat my oven to 170 degrees and then turn it off, and allow rolls to rise in there.)

Spray two 9×13 baking dishes with cooking spray or butter generously.  Punch down risen dough and divide into four equal pieces.  Then, divide each of those into two pieces.   You should have eight pieces of dough.  Divide each of those into six rolls.  Place twelve rolls into each dish, cover with a towel and allow to rise for 45 minutes (or until doubled in bulk.)  Preheat oven to 375 degrees.

Remove towels and bake rolls for 15-18 minutes or until golden brown and sound hollow when tapped. Mine usually take closer to 20 minutes.  If desired, brush some melted butter over the tops of the rolls when they come out of the oven.

Allow to cool in the pans, then remove and store in an airtight container for up to 3 days.

Enjoy!

Recipe Source:  Adapted slightly from Eat Cake For Dinner

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