Go Back

Dinner Rolls Made With Healthy Coconut Oil

I grew up in my family's restaurant. I revamped this recipe to make it a little healthier. The original recipe was one of my dad's, who was a master chef. People came from all over West Texas to eat 'Stanton's Hot Rolls' and cake doughnuts. I had gained almost 200 pounds and decided to make some changes. At 75 pounds lighter, I'm changing the recipes. Took out the bad cholesterol and added the good. I took out the eggs and cut the salt in half.
Print Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 1 hour 52 minutes
Course lunch/dinner
Cuisine American
Servings 24 people
Calories 3751.2 kcal

Equipment

  • 1 Stand Mixer Fitted with a paddle attachment
  • 1 Saucepan For heating liquids
  • 1 Instant-Read Thermometer Crucial for yeast activation
  • 2 12-cup Muffin Pans Generously greased for 24 rolls
  • 1 Large Mixing Bowl For the first dough rise

Ingredients
  

Main

  • 5 cups bread flour divided
  • ¼ cup white sugar
  • 4 .25 ounce packages instant yeast
  • 1 ½ teaspoons salt
  • 1 ½ cups milk
  • 1 cup water
  • ⅓ cup coconut oil
  • 1 tablespoon coconut oil

Instructions
 

  • Combine 2 1/2 cups flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment.
  • Heat milk, water, and 1/3 cup coconut oil in a saucepan until a thermometer inserted into the mixture reads 120 degrees F (49 degrees C), 2 to 3 minutes.
  • Pour milk mixture over flour; beat together on high speed until combined, about 2 minutes. Stir in remaining 2 1/2 cups flour until a soft, sticky dough forms.
  • Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
  • Place dough in a bowl; cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.
  • Grease 24 muffin cups. Divide dough into 48 equal-sized balls; place 2 balls into each prepared muffin cup. Cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven until golden brown, about 20 minutes. Brush tops with 1 tablespoon coconut oil.

Notes

Achieving the precise temperature for your milk mixture (120°F/49°C) is paramount; too hot will kill the yeast, too cold will hinder activation, leading to dense rolls. The 10-minute kneading process is crucial for developing sufficient gluten, ensuring an elastic, smooth dough and a tender crumb. For optimal rising, find a consistently warm, draft-free spot – a proofing drawer or a slightly warmed (turned off) oven works well. Don't skimp on greasing the muffin cups; this prevents sticking and ensures beautifully golden, easily released rolls. The final brush of coconut oil not only adds a lovely sheen but also enhances the subtle tropical notes and keeps the crust soft. For an elevated touch, consider a light sprinkle of sea salt or finely chopped fresh herbs like rosemary or thyme on the warm rolls.