Gary’s Dinner House Rolls

Garrison Wayne


I have worked, off and on for years to make a dinner roll that is good for all purposes. I have found that shaping the dough is the hard part. I have learned that a slightly sticky dough is the key to easier shaping. If too much flour is added, it becomes a frustration.
These rolls make use of a starter. The starter adds flavor and yields a more tender finish.
I have made these with both All Purpose and Bread Flour. The Bread Flour will rise a bit higher and have a little more chew.
I use an egg yolk wash. Feel free to use your favorite wash....milk, water, etc.
The rolls are a delight!


☆☆☆☆☆ 0 votes

16 rolls
5 Hr
20 Min



  • 1 1/2 c
    bread flour or all purpose flour
  • 1 1/2 tsp
  • 1 tsp
    instant yeast
  • 1 c
    warm water

  • 1 1/2 c
    bread flour or all purpose flour
  • 3 Tbsp
  • 1 1/4 tsp
    instant yeast
  • 1 1/4 tsp
  • 1 large
    egg, beaten with 1 tbsp water
  • 3 Tbsp
    unsalted butter, melted, cooled
  • 2 Tbsp
    dry milk
  • 1
    egg yolk plus 1tsp water, beaten for wash
  • ·
    flour for sifting on baking tray

How to Make Gary’s Dinner House Rolls


  1. In a large mixing bowl, combine all ingredients for sponge (starter). Mix until it comes together with a large spoon. The texture will be a bit rough (shaggy). Cover with plastic wrap and let sit for about two hours. It will get quite bubbly.
  2. Add most of the 1 1/2 cups flour,...the 3Tbsp sugar, the 1 1/4 tsp salt, the 1 1/4 tsp instant yeast, the 2Tbsp dry milk, the beaten egg (with water), and the melted butter. Stir together as best as you can, then work with hands to incorporate all. This may take a couple of minutes. Add some more of the flour, if it seems to wet. Knead dough on a board or countertop for 5-6 minutes until quite smooth and elastic. The dough should still be slightly sticky.
  3. Place ball of dough in a large, clean bowl that has been greased with some butter. Flip the ball, so both sides of dough get a bit of the butter to coat. Cover with plastic wrap. Let rise until double, about 1 1/2 hours to 2 hours.
  4. Punch down dough. Knead a bit to reshape a ball. Divide the ball in to 4 pieces. Shape the 4 pieces in to balls. Divide each ball in to 4 pieces. You should now have 16 equal size pieces.
  5. Shape each of the 16 pieces in to a small ball. Then roll in to an elongated shape to create a miniature loaf shape. Press the ends toward the center a bit . Place the shaped pieces of dough on a baking sheet which has been lined with parchment paper a coated with a layer of sifted flour. You will need two trays, 8 rolls on each. Cut a slit in the top of the rolls with a sharp pair of scissors, lengthwise (not too deep). Cover with a tea towel to rise until double, about 1 1/2 hours to 1 hour 45 minutes.
  6. Brush the tops of the rolls with the egg wash and bake in a 375 degree oven, in the center of oven for 18-19 minutes. Cool on rack. To reheat, cover with foil loosely in a warm oven for about 7 minutes or so.

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