Prep 15 mins
Cook 2 hrs
This batch of dinner rolls can be made up to 4 days ahead--perfect for those big dinners where you want to do as much as possible the day before.
- Combine the warm water and yeast in a large bowl.
- Let the mixture stand until yeast is foamy, about 5 minutes.
- Stir in butter, sugar, eggs and salt.
- Beat in flour, 1 cup at a time, until dough is too stiff to mix with a spoon (some flour may not be needed). At this point, use dough hook or knead on floured surface for 10 minutes until dough is smooth.
- Place in a greased bowl and cover. Let rise until doubled, or at this point it can be refrigerated for up to 4 days.
- Grease one 16.5x12-inch or two 12x9-inch baking pans.
- Turn the chilled dough out onto a lightly floured board.
- Divide dough into 24 equal-size pieces (about 50 grams each).
- Roll each piece into a smooth round ball; place balls in even rows in the prepared pan.
- Cover and let dough balls rise until double in volume, about 1 hour. (Remember if you are using dough that has been refrigerated and is cold this step will take longer).
- Preheat oven to 375°F Bake until rolls are golden brown, 15-20 minutes.
- Brush warm rolls with melted butter, if desired.
- Break rolls apart to serve.
These are easy, rich and delicious. I mixed up the dough and refrigerated it for 2 days before shaping into rolls and baking. The directions are right on target and the rolls were a big hit at Thanksgiving dinner. They are also wonderful wrapped in foil and reheated.
My bread making skills are pretty limited to dense loaves, never light and fluffy like the rolls here. These came out fantastic. I followed the instructions and didn't make any changes except that I added a half a tsp of sugar to the yeast and let it sit for 10 minutes instead of 5. They reheat well and will make an excellent addition to thanksgiving this year.
okay don't leave out the sugar!!!!:) still editable but it taste like cornbread rolls, that is the best way I can explain it.. I still liked this recipe a lot..