Rhodes Rolls
Yield: 12 rolls
These homemade dinner rolls are a copycat of the classic Rhodes Rolls. They're light and fluffy, with a delicately sweet and salty flavor. Plus they can be made in advance and are easily customizable with different flavor variations - perfect for both holidays and casual meals!
Ingredients
- 1½ cups warm water 110° to 115° F, which is nice and warm, but not hot
- ¼ cup granulated sugar divided
- 2¼ teaspoons 1 packet active dry yeast
- 4 cups all-purpose flour
- 1 tablespoon diastatic malt powder not malted milk powder - I recommend King Arthur brand
- 1 teaspoon salt
- ¼ cup canola oil
Instructions
- In a small bowl or measuring cup, combine the warm water and 1 teaspoon of sugar. Sprinkle the yeast over the water and let it sit for 5 minutes until it becomes frothy on top.
- In the bowl of a stand mixer fitted with the dough hook, combine the remaining sugar, flour, malt powder, and salt.
- Pour the activated yeast mixture and canola oil into the dry ingredients, then mix on low speed until a shaggy dough forms. The dough will be stiff at first, but just keep kneading and it will come together. Press the dough down into the bowl with a rubber spatula if needed.
- Knead the dough on medium-low speed for 5-7 minutes, or until it becomes smooth and elastic, and is no longer sticky.
- Lightly flour your work surface and divide the dough into 12 equal portions. I like to weigh the dough and divide that amount by 12, to ensure all the rolls are the same size.
- To shape the rolls, gently flatten a piece of dough into a rough 2” square and then fold the edges over into the center. Continue pinching the edges into the center until you have a tight ball. Then pinch the center to seal it closed. Roll the dough ball, seam side down, on the counter a few times to really seal it.
- Place the rolls in a 9x13-inch baking dish that has been lightly greased with nonstick cooking spray and cover with plastic wrap (lightly spray the plastic first, so it doesn't stick to the rolls) or a clean dish towel. Place in a warm spot to rise, until the rolls have filled the pan and almost doubled in size, about 1-2 hours.
- Preheat oven to 375° F. Bake the rolls for 18-20 minutes, or until they are golden brown.
- Top with one of the variations below, if desired. The honey-butter variation is shown in the photos.
Notes
Flavor Variations
- Classic Butter: Brush the hot rolls with 3 tablespoons of melted butter and sprinkle over 1 teaspoon of flaky sea salt.
- Honey Butter: Combine 2 tablespoons of honey with 3 tablespoons of melted butter. Brush the honey butter over the hot rolls, then sprinkle 1 teaspoon of flaky sea salt over the top.
- Herb Butter: Combine 3 tablespoons melted butter, 1 teaspoon minced fresh parsley, 1 teaspoon minced fresh chives, and ½ teaspoon minced fresh rosemary. Brush this over the rolls and sprinkle with 1 teaspoon of flaky sea salt.
- Garlic-Parmesan Butter: Combine 3 tablespoons of melted butter, 1 teaspoon of minced fresh parsley, and ½ teaspoon of garlic powder (not garlic salt). Brush this over the hot rolls. Then sprinkle ¼ cup grated Parmesan cheese over the top, plus 1 teaspoon flaky sea salt.
Nutrition Information:
Serving: 1 Calories: 216kcal Carbohydrates: 38g Protein: 5g Fat: 5g Polyunsaturated Fat: 4g Sodium: 179mg Fiber: 1g Sugar: 6g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.