Easy, Fluffy, Greek Yogurt and Honey Dinner Rolls

Easy, Fluffy, Greek Yogurt and Honey Dinner Rolls … I tried and tried to think up two or three more words to put in that title, but I came up short. 😀 After you try a bite, I think you’ll forgive me. There’s nothing not to love about these: they’re big and fluffy, delicious, and absolutely fool-proof. Thanksgiving is still awhile off, but it might be a good idea to try these out a half-dozen times between now and then, all in the name of “pinning down the menu.”

I only have one of my very favorite 9 x 13 stoneware baking pans. Pampered Chef doesn’t make those anymore — they’ve upgraded to a new model. So you have to buy them from third-party sellers. I’ve linked to the cheapest one I could find (hyperlink and the picture at left). But I love and use my pan so much that if it broke, I’d be online in thirty seconds buying another. I have gotten so used to the way it bakes food evenly and the ease with which that food pops out of the pan when you serve it, that it was a shock to me when we rented a cabin in Leavenworth last Christmas and I had to use the pan provided. I realized then how spoiled I was. I will never go back! To non-stoneware … not Leavenworth. I will go back to Leavenworth. 😀

Anyway, all that to say, I only have one of the 9 x 13 pans, but I have two of the large, rimmed bar pans. (And I would replace these in a heartbeat too, because I use them about 5 times a week). So when we have a large family gathering and I need to make a double or triple batch of rolls, I use these bar pans as well. The rolls come out a little differently — you get a crust on the sides as well as the top — but no one has ever complained, and I never have any left over. So you really can’t go wrong however you bake them.

We are pretty crazy about rolls in this house. My other go-to recipe is Always Perfect Dinner Rolls. They truly live up to that title. I’ve made them dozens and dozens of times, and I’ve never had a stinker. And even though I didn’t call these rolls, my Herby Pull-Apart Bread technically qualifies as rolls, because you can most definitely pull individual blobs of herb-scented loveliness apart, and they look suspiciously like rolls sitting on your plate.

And on another note …

My dear friend, Bette, told me (laughingly) a few weeks ago that when she tried to print out one of my recipes, she printed out something like 17 pages of material from the site. That got me thinking about the little recipe plug-in icon sitting at the top of my post page; the one I downloaded about a hundred years ago, back when I thought it would be a good idea to format my recipes. Somehow, I forgot that thought.

Well, here goes. Let me know if you like this recipe format. The nice thing is that it gives you the option to either save this recipe (and any others you like) to one central file, where you can access them any time, or print just the recipe. Of course, you’re always free to print 17 pages if you like that sort of thing.

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Here’s what they look like baked on a rimmed baking sheet: