How to *really* make Oma's dinner rolls

Five years ago, I posted the recipe to Oma's dinner rolls and remarked on the simplicity of the recipe, which was written in old-fashioned short-hand. I felt pretty proud of myself for having had a successful time with them. Five or so years later, I look at the photos and realize I had a few things to learn - I can tell just by looking at the rolls I made that first time that I used too much flour. Therefore I don't feel right leaving that recipe there without some key details that will actually ensure success. This is a reflection of the notes I've since written in the margins, like letting the rolls rise in the pans before baking, or how to know when the rolls are done. For posterity and for hopefully continuing the tradition of Oma's dinner rolls with family and anyone else who loves a tender, buttery dinner roll, below is a much better recipe in 21st century step-by-stepness.

Oma's Dinner Rolls, take 2

Makes roughly 30 rolls

Ingredients:

1 cup whole milk 

1/2 cup Crisco (I use the white kind, though if you like the butter-taste version of Crisco, use that)

1 1/2 tsp. salt

1/2 cup sugar

1 cup warm water

2 tsp. yeast

4 1/2 cups of flour, but have more ready to go, just in case

(You'll also need a half stick of butter for the next day)

The night before baking day:

1. Pour milk into a medium saucepan and bring it just to the point that it starts to boil and develop a big froth on top. Remove from heat and plop in the Crisco, sugar and salt. Stir until the Crisco is completely melted and you no longer hear the sugar granules scraping on the pan.

2. Transfer the milk mixture into the bowl of your stand mixer. This will help it cool off a little bit before you add yeast, but just in case, add a couple loose cups of flour and stir with a spatula until combined. Test the temperature of the dough with your finger - it should be just warm or lukewarm. 

3. Add the warm water and the yeast to the dough mixture and stir with a spatula. Add a couple more loose cups of flour and turn the mixer to low with the dough hook attachment. Scrape down the sides after 30 seconds or so, then let the mixer continue to do its thing for a couple minutes. If, after 2 minutes, the dough is still clinging to the side of the bowl, add a half cup of flour. Let it go for another couple minutes at a low speed. It's normal for the dough to cling just a little bit, but in most places it should cleanly pull away from the bowl. Add small spoonfuls of flour if absolutely necessary. Otherwise, let the mixer knead the dough for about 5 minutes after the initial 2. When you pull the dough off the hook, you should notice it's tacky and tender, but still able to be pulled off the hook with relative ease.

4. Cover the bowl with plastic wrap and place in the fridge overnight to rise.

Baking day:

1. Turn on a space heater if your kitchen runs cold like mine does. It may make little difference but I think it helps. 

2. Turn the refrigerated dough out on to a barely floured board and divide into 3 similarly sized balls. Let them rest 15-20 minutes, uncovered.

3. Melt 1/4 c. butter in the microwave and set aside (salted would probably be the best, but I usually use unsalted). Working with one ball at a time, roll the dough into an 11x7 inch rectangle. Again, use as little flour as humanly possible. The dough should be cold and tacky enough that it sticks a little but comes off the surface without leaving anything behind. Brush the butter on the top of the rectangle and then roll lengthwise to create an 11" long log. Tap in the ends a little to make them even.

4. If you have a bench scraper with measurements on it, this is a great time to use it. Otherwise, use a sharp knife to swiftly cut the log into 1.5" rolls. Place cut-side up in an ungreased muffin tin. Continue this process with the other balls.

5. Turn the oven to warm and set a small bowl of water in the bottom of the oven. Set a timer for 3 minutes as it warms, then turn off the oven. Cover the rolls loosely with plastic wrap and allow them to rise for 30 minutes in the warmed oven.

6. Remove rolls from the oven, then heat it to 375 degrees. I like to do one pan at a time, but do as you'd like if you want to bake all at once - but you'll need to adjust the baking time. If you do one pan at a time, remove the plastic wrap and place the rolls on the center rack and bake for 10 minutes. Check the rolls - they should be lightly golden and be pulling away from the sides of the tin ever so slightly. If they're still pale, keep them in the oven for another 2 minutes. I have found that 12 minutes is the magic time for my oven, but all ovens vary, of course. 

7. When the rolls are done, let them cool for a couple minutes in the pan. You should be able to twist them loose with no trouble, though in some cases a butter knife is helpful to unstick a couple edges.

After a few more minutes of cooling, they are ready to enjoy when you are!