Dinner Rolls

This is one of the most beautiful dishes I’ve ever made. And they were really easy! I know a lot of people are scared of yeasted breads, but this one is so impressive when served to guests, especially if you’re making a dinner party, that you should really just try.

Plus, I adapted this hand-kneading recipe to use with a mixer so there’s hardly anything you need to do. I also made it pareve, since I ate it with a meaty stew. I’m sure it would be even more amazing with some melted butter on top, though I love the flavor of a good olive oil. Or, you can dress it up with some herbed oil.

Make sure to make some extra sauce to soak up with this amazing bread.

Oh, and this bread would freeze well before it was baked. Not as good the next day, so freeze it before you bake it for fresh baked bread in a few days. And no, there won’t be a lot of leftovers, even with only three people in your house.
The instructions may look a little daunting, they did to me at first! But just look at these pictures, they really make everything a lot clearer.

Dinner Rolls, adapted from Bon Appetit:


  • 2 1/4 teaspoons (or 1 envelope) active dry years
  • 1/4 cup warm water
  • 1 cup coconut milk
  • 1/4 cup vegetable shortening (I use Earth Balance sticks)
  • 3 tablespoons sugar
  • 1 1/2 teaspoons kosher salt
  • 1 (room temperature) large egg
  • 3 1/2 cups all purpose flour (you can sub 1 cup for whole wheat or about 2 1/2 for whole wheat pastry flour if you want to use less white flour)
  • 1/4 cup olive oil
  • Flaky sea salt


1. In a small bowl, whisk the  yeast and warm water and let sit for 5 minutes.

2. Heat the coconut milk in a small saucepan over medium heat until just warm.

3. Combine the vegetable shortening, sugar, and kosher salt in the bowl of your stand mixer. Add the warm milk and blend it all together with the paddle attachment, breaking up the shortening into small clumps if it doesn’t melt.

4. Mix in the yeast mixture.

5. Add the egg.

6. Switch to the dough hook, and with the mixer on low speed add the flour until it’s all in there. Then, put the speed on medium/high and knead for 5 minutes, until the dough doesn’t stick to the sides of the bowl. The dough should be a little sticky, but come off the side of the bowl when mixing. If it’s still too sticky, add a little more flour and mix another minute, continuing to do so until it gets to the right consistency.

7. Oil the sides and top of a bowl and place the dough in it, covering with plastic wrap or a tea towel. Let rise for 1 1/2 hours at room temperature.

8. Preheat oven to 350 degrees.

9. Lightly brush a 9×13 baking dish with olive oil.

10. Punch down dough and divide into 4 equal pieces.

11. Working with one piece at a time, roll out on a lightly floured surface into a 12×6 inch rectangle. Cut lengthwise (use your pizza cutter!) into three 2 inch wide strips, and cut each of those crosswise into three 4×2 inch rectangles.

12. Brush half of each rectangle (2 inches) with olive oil, then fold unbuttered side over, allowing for a 1/4 inch overhang.

13. Place flat in one corner of the dish, folded edge against the short side. Add remaining rolls, shingling to form one long row. Repeat with remaining row to make 4 rows.

14. Brush with the olive oil.

15. Loosely cover with plastic wrap and chill for 30 minutes and up to 6 hours.

16. Bake rolls until golden and puffed, about 25-35 minutes.

17. Remove rolls from the oven and brush with more oil. Sprinkle with sea salt, and serve warm.