Classic Dinner Rolls


December 22, 2014

Classic dinner Rolls..Rich, moist, buttery & decadent…a basket of these served with your favorite soup is sure to drive all your winter blues away!
Another recipe that has been tried tested and applauded countless number of times! 🙂
1 cup milk
6 tbsp butter( at room temp)
1 pk active dry yeast (about 2 tsp)
1/4 cup warm water
2 eggs lightly beaten
3 tbsp sugar
1 tbsp kosher salt/1/2 tbsp regular salt
4 to 41/2 cups all purpose flour
Heat milk, add butter and set aside to cool. In a large bowel dissolve yeast in warm water. Add cooled milk, eggs and sugar and stir to blend. Add 2 cups of flour and the salt and stir with a wooden spoon till smooth. add 2 cups of remaining flour 1 cup at a time, stirring for 3 -5 minutes till mix is smooth and elastic and only slightly sticky. If the dough seems overly sticky, add the remaining 1/2 cup flour, 1 tbsp at a time only as much as needed.
Cover the surface of dough with oiled plastic wrap, with the plastic touching the dough. Then cover with second plastic wrap, this time covering the top of the bowel. This enables slow rising which adds more flavor.
Let rise for 1-2 hours, till doubles. Gently press dough and cover for 2nd rising, another 1-2 hours.
Grease muffin cups with butter/oil.Gently deflate dough. Pinch small 1 inch balls from dough and fold and tuck sides to form smooth balls. Drop 3 balls in each cup and cover.Let rise till double. Bake in a 400 degree oven for 20-25 minutes trill golden brown. Remove from oven, brush with butter and bake for 2 more minutes.. Cool rolls on wire rack and serve with herb butter.
For herb butter
Take herb of choice…parsley/chives/ basil and process with butter. Add salt & pepper to taste
For roasted garlic butter.
Take a whole garlic bulb. Sprinkle with olive oil. Wrap in foil and bake in a moderate oven for 45 minutes. Peel and process with butter. Add salt to taste.

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