Butter-dipped dinner rolls from The Bread Bible by Rose Levy Beranbaum

  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • dried milk
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  • EYB Comments

    See recipe for little round rolls, Parker House rolls or cloverleaf rolls. See variations for rosy red bread (beets) or Lagniappe: little oyster loaves.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for little round rolls, Parker House rolls or cloverleaf rolls. See variations for rosy red bread (beets) or Lagniappe: little oyster loaves.

  • ashallen on March 16, 2020

    From the author's website: In the BUTTER-DIPPED DINNER ROLLS on page 249, the yield is correct as 12 rolls and the dough for each should weigh about 50 grams; page 254, if not using dry milk you can replace the water with 3/4 cup plus 2 tablespoons of milk.

  • hibeez on February 28, 2020

    Made these for Thanksgiving. They were the best for leftover turkey sandwiches - like little sliders - perfect size, texture, consistency.

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