Tuesday, November 24, 2009

Classic Dinner Rolls

I tried this recipe that Steph put on her blog, and the rolls were awesome! I made them for our weekly shared meal, and got lots of compliments. I only have a 12 ct. muffin tin, so I just formed the rest of the dough into rolls on a baking sheet.

1 c. whole milk
6 T. butter (room temp.)
1 T. yeast
1/4 c. warm water
2 eggs
3 T. sugar
4+ c. flour
1 T. salt
more butter

1. Heat milk to 120 degrees; add the butter let sit until room temp.

2. In different bowl, dissolve yeast in water. Add cooled milk, eggs, and sugar to dissolved yeast and stir. With a wooden spoon add 2 c. flour and salt, add remaining flour 1 c. at a time...stirring vigorously for 3-5 minutes until dough is smooth and elastic.

2. Cover with plastic wrap in bowl and let rise 1-2 hours.

3. Butter muffic tins. Gently press dough to deflate. Pinch off one inch balls of dough and put (about 3 balls each) into muffin cups.

4. Let rise in moderately warm area until the rise, doubled in size. About 1 hour.

5. Heat oven to 400. Bake rolls for 20 minutes. Remove from oven and brush with butter. Return to oven for 1-2 minutes. Remove and let cool for 5 minutes.


This is an abbreviated version of Better Home and Gardens recipe entitled "Classic Dinner Rolls"

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