Buttery dinner rolls from frozen dough
Frozen roll dough rises on its own while you get on with your day, then bakes into soft, golden, buttery rolls that taste homemade.
- 270 min total
- 10 min hands-on
- Anyone can make this
- Serves 12
- About $0.21 a serving
- 130 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 12 servings.
- 12 frozen dinner roll dough
- 3 tbsp butter, divided
From your pantry
- 1 pinch salt, flaky, for the tops (optional)
Each serving has about 130 calories, 3 g protein, 18 g carbs and 4 g fat, and costs about $0.21 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
Rub about 1 tablespoon of the butter over the inside of a 9-by-13-inch baking pan.
Set the frozen rolls in the pan in 3 rows of 4, leaving a little space around each one.
Dolly’s tip: They double in size and grow into each other, which is what makes them soft and pull-apart.Cover loosely with plastic wrap and leave on the counter 3 to 5 hours, until doubled and puffy.
Timer: 180 min
Dolly’s tip: Short on time later? Put the covered pan in the fridge overnight instead, then set it on the counter for 1 hour before baking.the oven to 350°F and take off the plastic wrap.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
15 to 20 minutes, until the tops are deep .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 18 min
As soon as they come out, hold the rest of the butter in a folded paper towel and rub it over the hot tops so it right in.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Sprinkle with of flaky salt if you like and serve warm.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Dolly’s tip: Baked rolls keep well for the day. Warm them in a 350°F oven for 5 minutes before serving.
Plan this in Dollop, and get the grocery list
When you host a dinner, Dollop builds the menu around your guests’ allergies, works out a cooking timeline back from when everyone sits down, and puts it all on one grocery list.
