Dinner Rolls
This dinner roll recipe produces soft, fluffy yeast rolls to serve at every celebration. Our recipe includes make-ahead directions.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 168
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 168
1/4 cup warm water (115 degrees)
2 packets ( 1/4 ounce each) active dry yeast
1 1/5 cups warm whole milk (115 degrees)
1/2 cup (1 stick) unsalted butter, melted, plus more for bowl and pans
1/4 cup sugar
2 1/4 teaspoons salt
3 large eggs
6 to 6 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
Directions:
Dissolve yeast: Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes.
Combine milk, butter, sugar, salt, and 2 eggs: In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
Stir in flour: Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour).
Knead dough: Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes.
Butter bowl, place dough in bowl, cover and let stand: Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
Butter baking pans, divide dough, roll, and form balls: Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball.
Let dough balls rise; preheat oven; then brush rolls with egg: Preheat oven; brush egg on balls: Arrange dough balls in prepared pans. Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen). Preheat oven to 375°F, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls.
Bake: Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.
Source: marthastewart.com
Combine milk, butter, sugar, salt, and 2 eggs: In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
Stir in flour: Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour).
Knead dough: Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes.
Butter bowl, place dough in bowl, cover and let stand: Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
Butter baking pans, divide dough, roll, and form balls: Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball.
Let dough balls rise; preheat oven; then brush rolls with egg: Preheat oven; brush egg on balls: Arrange dough balls in prepared pans. Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen). Preheat oven to 375°F, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls.
Bake: Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.
Source: marthastewart.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
