It was a tradition in my parent’s home from well before I was born, that homemade dinner rolls were a part of every holiday meal. Heck, they could have been almost a requirement for centuries for all I know. What I do know however, is that homemade rolls were always present and were always delicious. (My grandma made them.)

So, when I had my own family and began accumulating my own holiday traditions, homemade dinner rolls were a given. They were, and still are, that one item I know everyone will enjoy, regardless of age. And as my kids got older and learned to appreciate dressing and cranberries and even green bean casserole, the food that invariably landed on their plates first, were warm dinner rolls slathered with lots of butter. And who could blame them? There’s just something festive about a dinner role. Because for the most part, a roll, or a couple of baguette slices to start a meal, is not usually part of everyday dinners at home any longer. At least, not in our home. For me, a basket of bread accompanied with a before dinner cocktail adds to the general appeal of eating in a restaurant. Almost a celebratory aspect of the entire experience. Because those little insignificant but delightful yeasty morsels mean A) I haven’t cooked the meal, B) Neither Mr. C. or I have to wash the dishes or clean up the kitchen, C) we are not staring at the same 4 walls, and D) calories eaten in a restaurant don’t count! (You knew that, right?!?!) So breaking bread at a restaurant is always fun. Of course, right now, with the pandemic, restaurant dining isn’t happening. So more than ever, I plan to keep the tradition of homemade dinner rolls alive.

Now if you are new to sourdough bread baking, this is definitely the dinner roll recipe you should try. It’s totally easy to prepare, and not fussy in the least. Very simple instructions to follow, and the rolls come out simply divine. They are tender and oh so flavorful. And you can bake them ahead. Case in point. We had so many other wonderful dishes from which to choose, the rolls have been sitting on my counter now for 5 days. We have been eating them all along, but with just 2 of us, well you catch my drift. But I served the last two this morning with breakfast, and they were still as soft and delicious as they were the first day. And I’ve made a lot of rolls in my time. And I can’t say the same for all the others I have baked. True statement! So please make these rolls. They are fabulous.

I found this wonderful recipe on the tastesoflizzyt.com site. So special thanks go out to Lizzy for this fabulous recipe.

As always, make and keep your cherished family traditions alive and well. Especially this year. We always have a Christmas tree, but with no guests to receive gifts from under its heavily adorned branches, for one fleeting moment we considered not going to the trouble. Then we looked at each other, shook our heads no, and so as usual, there will be a lovingly festooned living Christmas tree in our home. We also decided that the outdoor Christmas lights should go up early this year. If for no other reason than to cheer us up. And to also add some revelry to our landscape for our neighbors to enjoy. Tis the season after all. It’s been a long difficult year, so whatever we can do to make the season bright, we are going to be up for it, and full speed ahead.

So, keep loving your life. Keep helping everyone in your family remember the true meaning of Thanksgiving and Christmas. And go overboard this holiday season. Bake more goodies than usual. Take a box to the new people that moved in across the street. Share your plenty with those less fortunate. Give abundantly to your favorite charities. Prepare elaborate meals because you can. And say a prayer that next year at this time, everyone everywhere will be able to once again celebrate the holidays with loved ones. It’s really not that much to ask. But it helps to ask anyway.

Peace and love to all.  

½ c. slightly warm water

1 T. sugar

1 pkg. or 2½ tsp. active dry yeast  

3 lg. eggs, room temp., divided

3 T. melted butter, cooled

1 c. sourdough starter discard, room temp.

1 tsp. kosher salt

3-4 c. unbleached all-purpose flour

vegetable oil 

2 tsp. water

In the bowl of your stand mixer, fitted with the bread hook, combine the warm water and sugar. Sprinkle the yeast over the water. Allow the mixture to sit for 5 minutes.  

Add 2 of the eggs, melted butter, sourdough starter discard, and salt. Mix gently until combined.  

Add 3 cups of the flour and mix the dough until combined. Keep adding additional flour, a little bit at a time until the bread dough is nicely kneaded (about 6 minutes) and feels elastic and only slightly tacky. 

Pour a little oil in the bowl, and using your hands and a rigid rubber spatula, form the dough into a ball completely covered in the oil. Cover with plastic wrap and place in a warm spot. Allow the dough to rise for 1 hour or until doubled. Divide the dough into 12 or 15 balls.

Form each piece of dough into a smooth ball. Place the balls in a well buttered 9×13 baking pan. (I use a Pyrex dish.)

Cover with a piece of plastic wrap that has been lightly sprayed with cooking spray. Allow the dough to rise again until almost doubled, about 30 minutes.

In a small bowl, whisk the remaining egg and 2 teaspoons of water together. Brush the egg wash on the tops of the unbaked rolls just before placing them in a pre-heated 375-degree oven. 

Bake the rolls for about 20 minutes or until the internal temperature reaches between 185 – 190 degrees. Remove from oven and serve warm.

Store leftover rolls, or rolls prepared ahead in an airtight container. To re-warm the rolls, wrap them in foil and heat in a pre-heated 350-degree oven for about 10 minutes.