Sunday Best Dinner Rolls

True to their name, Sunday Best Dinner Rolls are for that special Sunday celebration with family and friends. I made these a couple weeks ago to accompany a pot roast and they pretty much stole the show...well, my husband is all about the juicy, tender roast beef, but these were the best dinner roll I've ever made.  I barely had anything left to photograph because we gobbled them up so fast.  I owe a big thanks to Terri, at That's Some Good Cookin' for sharing her "Sunday Best" recipe.  

I adapted this recipe only slightly to speed the process because dinner needed to be served within a particular time frame and I only made half the recipe Terri wrote.  She suggests using part of the dough for cinnamon rolls and after tasting these, I think Terri's spot on.  These would make amazing cinnamon rolls!  Check out her post for the original, perfect-as-written recipe and make these soon!!!  

"Sunday Best" Dinner Rolls

recipe from Terri at That's Some Good Cookin', adapted slightly by Stella B's Kitchen

Terri's Original printer friendly version 
Stella B's Kitchen's printer friendly version with adaptations as written below


2 Tbsp yeast
1/2 cup sugar plus 1/2 tsp, divided
2 cups warm water
1/2 cup melted butter, plus additional melted butter to dip rolls in
2 whole eggs
7 cups flour
2 Tbsp dough enhancer
1/2 cup powdered milk
2 tsp salt


Dissolve yeast in 1/2 tsp sugar and 1 cup warm water.


In heavy stand mixer, add remaining sugar, water, eggs, 1/2 cup melted butter.  Add bloomed yeast and mix until combined.


Add flour, powdered milk, dough enhancer and salt.  Mix on medium low speed (KitchenAid speed 2 or 3) for 8 minutes.  Turn off mixer and rest dough for 10 minutes.


Mix dough again on same speed for another 8 minutes, until dough is very smooth and elastic.  Turn off mixer and rest dough for 10 minutes.


After dough has rested for 10 minutes, begin forming rolls.  Butter two 9x13 inch metal pans.  Divide dough in quarters.  Out of each quarter, make 10 balls or rolls.  {finished roll will be double the size of the dough} Dip each rolled ball in melted butter to help rolls separate easily after baked and give them a beautiful, golden color.  Rolls fit four across and five down to fit 20 in a baking pan.  Cover with plastic wrap.


**OR, use half the dough as rolls and make cinnamon rolls out of the second half of dough!


Set rolls in a warm place and allow to rise until nearly doubled in size.  About 30-45 minutes.  When ready, remove plastic wrap and bake at 375 degrees for 20 minutes, or until golden brown.  Brush hot rolls with butter, if desired.




*Terri's recipe calls for 3 eggs and enough additional flour, up to an additional cup, to make dough the right consistency.  I also substituted vital wheat gluten for dough enhancer as I could not find it in my local grocery store.  


Sunday Best Dinner Rolls were impressive to me because of how quickly they were made (in yeast dinner roll terms) and they tasted great two days later!  The third day we refreshed them slightly in the microwave.  My experience with homemade rolls is dry and oddly dense/textured after a day or so, and these were still pretty close to first day baked after two days.  I can't wait to try this recipe as cinnamon rolls this weekend when I make them for my family.


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