These are the BEST Homemade Dinner Rolls you will ever eat! They are fluffy, slightly sweet and delicious and they go great with any meal, whether it be soup or turkey dinner or a simple weeknight meal.
A few years ago we visited some friends in Louisiana and I still have vivid memories of the food they made for us. The gumbo was mind-blowing, but the dinner rolls are what I remember most. I recall Elijah eating five, yes FIVE, rolls in a row without taking a single breath. They were light, fluffy, slightly sweet and dreamy. A few weeks ago I emailed this friend and asked if she would be willing to share her dinner rolls recipe. I squealed when she said YES.
So here's the deal. They turned out GREAT. I'm talking, life-changing great. But it took me three tries before the dough and I were speaking the same language. Now we have a common understanding and we're good. We worked through our issues. And thanks to my trial and error, I can keep you from having to make three batches.
Important Detail #1: The warm water that you'll add the yeast to should be warm, but not too warm. The temp should be somewhere in the range of 105-115°F.
Important Detail #2: When you let the dough rise, be sure it is covered and sitting in a warm spot (on top of a warm oven or running dishwasher or sitting near a sunny window).
Important Detail #3: The dough should be soft and pliable after rising. It should feel like a soft, fluffy cloud in your hands. Handle it with what I call gentle-firm love. Respect the dough, people.