"World's Best" Dinner Rolls

If you call any recipe "World's Best", I have to try it. Not because I am curious... I just want to prove you wrong.

And that's what this blog called these dinner rolls.

I was in charge of the appetizer for Suppa' Club, and I went with something I've never made before on my own. I'll admit, I was EXTREMELY nervous to bake them. I had to call my mom several times with questions. And the recipe seemed slightly more complicated than rolls I had helped my own mom and mother-in-law make.

But, boy oh boy, was it worth the effort.

They turned out so fluffy and buttery and delicious... Not "World's Best", but close enough.

World’s Best Rolls

2 c. whole milk (if you’re in a pinch, you can use 2%, but whole is best. Don’t use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour3 beaten eggs

1. Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts.

2. Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.

3. While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn’t bubbled, you’ll need to repeat this step–moving on with yeast that hasn’t been activated properly will only end in heartache for you.

4. In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes. Add beaten eggs.

5. Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don’t worry, it will firm up during the rising process. Part of what makes these rolls so good is that they’re so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

6. Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.

7. Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.

8. Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.

9. Bake for 15-18 minutes or until golden-brown.

10. When done, remove from oven. Rub a stick of cold butter over the tops of the rolls.

Now is it just me, or is this a complicated recipe? Maybe I should read up on other roll recipes...

Here's how mine turned out:

It's a miracle they turned out so good. I think I'm on some sort of lucky streak.

I served it with Honey Cinnamon Butter too.

Here's how:

Honey Butter

2 cubes real butter, (close to room temp- works best when slightly chilled still.)
2/3 C honey
¾ C powdered sugar

Just place it all in a bowl and beat with an electric hand-mixer for about 30 seconds. (I added 1 teaspoon cinnamon to the mix.)