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“The name is the same as another recipe posted, but the ingredients are totally different. This recipe is from King Arthur Flour and there are two reasons I am posting here- the big one is that I want to be able to find it quickly, the second one is that I tweeked it a touch and I want to be sure to remember my tweeks because there were soooooooo good! If you want to see the real recipe, search King Arthur's webiste for Dark and Soft Chain Restaurant Dinner Rolls.”
10-20 rolls

Ingredients Nutrition


  1. Combine all of the dough ingredients in the bucket of a bread machine, or in an electric mixer. If you are using instant yeast, just mix. If you are using regular yeast, warm the milk, water and honey or honey/molasses and "proof" with the yeast (let the yeast wake up and get all bubbly- about 5 mins).
  2. Mix and knead until you’ve formed a smooth, slightly sticky dough. It’s a sticky dough and a bit messy at first, but just keep at it, flouring your hands and trying not to add too much additional flour to the dough; eventually it’ll smooth out.
  3. Let the dough rise in the bowl covered with a kitchen towel (or bucket of the bread machine) for 1 hour. It may not have doubled in size, but should be just a bit puffy.
  4. Punch down and either shape into 10 small loaves and place on a slightly oiled cookie sheet or into 24 small balls in a muffin pan.
  5. Cover with a kitchen towel and place in a warm place for about 2 hours. They may not have doubled in size, but will appear puffy.
  6. Bake the rolls in a preheated 350°F oven for about 25 minutes, or until lightly browned.
  7. Remove from oven and cool on a rack (if made in a muffin pan, remove from the cups as soon as possible and cool on rack).

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