Can you imagine a fall-time dinner without dinner rolls?
I certainly can’t.
When I think of dinner this time of year, I think of some good homemade soup, a great soft roll, and maybe a few of those mushy, stringy green beans.
I’m not going to talk about green beans, though. Let’s zoom in on those soft Pudding Dinner Rolls. When you pick one up fresh from the oven, you could squish it flat as a pancake because it’s so soft and fluffy. But what’s the fun in that? I like to open mine up and slather on some butter. And maybe some honey. Mmmm.
Some of you might have a favorite dinner roll of your own. Or maybe you don’t. Maybe you want to try something new, exiting, and different.
This is definitely a different recipe. But a good recipe, none the less.
When my mom pulled out my great grandma’s old recipe, I confess I was slightly skeptical.
In a roll?
Now remember, I’m a picky eater, so “pudding+roll” might sound good to you, but to me, in my mind, it couldn’t see it tasting good. I’ve learned since we’ve started this food blog that I might actually like something new if I dared to try it.
And I did try these Pudding Dinner Rolls. And they were good. And they didn’t taste like pudding! But the added pudding did add just the perfect amount of sweetness and a lot of softness.
Another unique thing about these rolls: No eggs. Pudding, yeast, milk, butter, water, salt, and flour, but no eggs. So if you have an egg allergy, today’s your lucky day. I have a cousin who is allergic to a lot of things, including eggs, so he will be very happy to know that he can eat these rolls!
What do you think about pudding in a dinner roll?
- 1 small package instant vanilla pudding
- 1½ cups milk
- 1 stick of butter, softened
- 4 teaspoons yeast
- ½ cup warm water
- 1 teaspoon salt
- 5½ cups all purpose flour
- In a small bowl, dissolve the yeast in the water for 5 minutes, or until the yeast is activated and bubbly. Set aside.
- In a large bowl, mix the pudding and the milk together. Mix in the softened butter. Add the yeast/water mixture along with the salt and the flour to the pudding and butter. Mix until it is all combined. Use your hands to knead the dough together for 1-2 minutes.
- Cover the dough and let it rise in a warm place for 25-30 minutes or until it doubles in size. Punch it down and let it rise again for another 25 minutes.
- Split the dough into 15 pieces and roll the pieces into balls. Place the balls in a greased 9x13 pan. Cover the pan and let the dough rise one last time, for about 20 minutes. Bake the rolls at 350 degrees for 20 minutes or until golden brown.