Saturday, December 18, 2010

We have a winner...and some really great dinner rolls

 And the cookbook giveaway winner is...(drum roll please...) Melly (Melissa) Congrats Melly!! I hope you enjoy A World of Cake as much as I did.

 And now on to the most delicious dinner rolls ever. They are soft, buttery, little pillows of bread. I feel a bit Homer Simpson like when I think about these rolls. "Mmmm rolls...mmmm... What can't they do?"
If you want a great roll to go along with your Christmas dinner, these are the ones. Don't let the yeast scare away from making these rolls they are quite easy to make. And really, is there anything better than freshly baked bread items? I think not!





Buttery Dinner Rolls
(printable recipe)

Ingredients:
1 envelope active dry yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup scalding hot milk
1 egg, lightly beaten
4 1/4 cups of sifted all purpose flour
2 Tbs of melted butter for brushing rolls

Method:
Sprinkle the yeast over very warm water in a large bowl. (warm water should feel comfortably warm when dropped on wrist) Stir until yeast dissolves.
Bring the milk to a boil. Add sugar, the 1/4 cup butter, and salt to hot milk and stir until the sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.
Add milk mixture to yeast, then mix in egg. Mix in 4 1/4 cups of flour, one cup at a time to form soft dough. (I put mine in my kitchen aid with the dough hook and mixed it together and let it knead for a couple of minutes.) If you make them without a Kitchen-aid mixer than flour your surface with about 1/4 of flour and knead the dough lightly for 5 minutes, working in the flour
Place dough in a warm buttered bowl; roll the dough around the bowl so it gets butter all over. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hrs.
Punch dough down and knead for a couple minutes on a lightly floured surface. Dough will be a little sticky, but use as little flour as possible otherwise the rolls will not be as feathery light as they should be.
Pinch off large golf ball sized pieces of dough and shape into round rolls. Place in neat rows, not quite touching, in a well-buttered 13x9x2 pan. Cover rolls and let rise in warm place until doubled, 30-45min.
Brush tops of rolls generously with melted butter, then bake in a 375′ oven for 18-20minutes or until nicely browned. Serve warm with plenty of butter.

4 comments:

bellini valli said...

I am always looking for a fantastic dinner roll recipe other than the storeboight ones.

Melly said...

I am sooooooo excited. Thanks!

grace said...

i like me some bread and butter, and there's not really anything better than a soft and fluffy roll as far as that goes. nicely done.

Anonymous said...

This recipe was delicious the rolls were buttery and soft. U just want to eat the whole pan! Thanks for the recipe!