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Dutch Country Store – Dutch Country Kitchen – Season 2 – (Homemade Dinner Rolls)

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Welcome to Season 2 of Dutch Country Kitchen! Please visit our website to learn more about our recipes and to watch more delicious episodes.

We are excited to have you join us as our hosts, Billboard Charting Recording Artist Diana Upton-Hill and Family Dining Expert Erica Good, explore the traditions of cooking simple, yet satisfying meals for the family! Along the way, Erica and Diana share fond memories, fun tips, and their joyful sense of humor.

We are proud to partner with Dutch Country General Store located in southern Iowa and historic Hannibal, Missouri. All Dutch Country General Store items featured in our segments are available at the ever-expanding online store Dutch Country General Store is home to nostalgic items with vintage style that bring back memories of simpler times. They offer a variety of food products from flour, yeast and Amish Roll Butter to many more seasonings and spices, many of which are featured in this episode’s recipe. The enamelware and kitchen towel featured in our latest Dutch Country Kitchen segment is also available online and in-store!

If you are interested in purchasing any of these products, please visit free shipping on all orders $25 or more! Not only will you find items from this segment, browse other great items such as Amish made outdoor and indoor furniture, unique personal care items, gift items like clocks, handmade quilts, kitchenware, nostalgic toys and cast iron cookware.

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**Homemade Dinner Rolls**
Dinner rolls:
2 tbsp. instant yeast with ½ c. warm water; let set 5 minutes
2 c. warm whole milk
½ c. sugar
1 ½ tsp. salt
½ c. vegetable oil
2 medium eggs
7 c. flour (or less), unpacked
Shortening to grease your hands and your mixing bowl
1 stick butter, cold

Optional cinnamon sugar topping:
½ c. sugar
5 tsp. cinnamon

Mix milk, sugar, salt and oil. Add yeast mixture and eggs; beat quickly. One cup at a time, add flour, kneading between each cup until dough reaches a soft consistency. Grease mixing bowl with shortening; place dough in bowl, and cover with a flour sack towel. Let rise in a warm place to double in size, then punch down. Work dough out into dinner rolls, greasing hands frequently with shortening. Place rolls on a lightly greased 11×17” sheet pan with space between each roll. Prick each roll twice with a fork to release air bubbles inside. Let rolls rise until doubled in size, covered with a flour sack towel, approximately 30 minutes. Bake at 350 degrees, approximately 17-20 minutes, until light brown. Remove from the oven and immediately rub a cold stick of butter over the tops of the rolls; this keeps the rolls soft. Put the hot sheet pan on a cooling rack for 15 minutes until rolls are cool enough to remove from the pan. Place just the rolls on the cooling rack, then cover with a flour sack towel until completely cool.

Erica’s note: Try these with Amish roll butter and cinnamon sugar while they’re still warm! Mmmm. I also like to make these the day before I plan to serve them; be sure to pre-slice each almost completely in half (horizontally), then store in airtight bags until right before the meal. Delicious!
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