Dave's Yeast Rolls

This is a simple recipe that I have experimented with over time and it produces absolutely WONDERFUL yeast rolls without having to spend a ton of time. My total active time is about a half hour (not including allowing the bread machine to do the kneading work and allowing for rising). I use a Kitchen Aid 6 quart mixer with the dough hook. My family, even extended family, love these rolls. They're soft, sweet, and complement any meal. I hope your family will enjoy these rolls as much as mine does!

• Ready In: 2 hrs 14 mins
• Serves: 24
• Yields: 24 rolls

Ingredients

• 4 1⁄2 teaspoons active dry yeast
• 1⁄2 cup sugar
• 1⁄2 teaspoon salt
• 4  cups all-purpose flour
• 4  tablespoons butter (softened)
• 2  large eggs
• 1 1⁄4 cups skim milk (warmed)
• 2  tablespoons skim milk (warmed)

Directions

1. STEPS FOR INGREDIENTS:
2. Preheat your oven to 350 degrees.
3. IF USING A BREAD MAKER,.
4. Heat the milk for about 90 seconds in the microwave at full power. Next, put each of the ingredients in your bread machine in the order listed.
5. Make sure you're using the "dough cycle" on the bread machine. The dough should about double in size as it rises before it is ready for roll formation.
6. IF USING A MIXER WITH DOUGH HOOK:. ( I use a Kitchen Aid 6 Quart Mixer with dough hook but you can use any similar capacity mixer and hook.).
7. 1. Heat milk mixture in the microwave at full power for about 90 seconds, until the milk is very warm.
8. 2. Add the flour to the mixer bowl.
9. 3. Add dry yeast, sugar and salt. NOTE: You do NOT need to "prove" the yeast first. You can add it dry.
10. 4. Using a large whisk, mix together the dry materials in the mixer bowl.
11. 5. Add butter and eggs.
12. 6. Raise and lock the mixing bowl in place and start the dough hook kneading the materials at the lowest setting. Let the materials mix and agitate for a minute or so.
13. 6. While the dough hook continues agitation, (IMPORTANT:) carefully and slowly add 1/3 of the milk mixture to the center of the bowl avoiding the dough hook as it agitates. Continue to knead. DO NOT ADD ALL OF THE MILK AT ONCE.
14. 7. After kneading for maybe 30 seconds or so, GRADUALLY add small amounts of the remaining milk at the EDGE of the mixing bowl when you begin to see the flour being pulled to the center by the dough hook and some of the bottom edges of the mixer bowl start to become visible.
15. The goal is to add milk so it flows to the BOTTOM of the mixing bowl as flour is pulled into the dough hook.
16. 8. Continue kneading of the dough for approximately 10-15 minutes, or until you see the dough start to form a ball.
17. 9. Stop dough hook and cover bowl with saran wrap and allow dough to rise until about doubled in size (10 to 15 minutes).
18. 10. Remove saran wrap and start the dough hook kneading again. Knead for another 10-15 minutes.
19. 11. Remove dough hook and mixing bowl from the mixer. Cover the mixing bowl with saran wrap. Set the bowl in a warm place (maybe on stove top above warmed oven) and allow the dough to rise until about double in size (check every 10 minutes or so).
20. 12. Grease your hands with a little olive oil. Remove wrapping on mixing bowl and punch dough down.
21. 13. Gather up dough from the mixing bowl and place on a clean dry surface and follow the process for FORMING THE ROLLS (below).
22. FORMING THE ROLLS. The recipe will make 24 rolls. To get even sized rolls, I cut the dough in half on a cutting board, then divide evenly again to 4 pieces, and once more to get 8 lumps of dough. I then form each piece into a log shape and cut 3 even bits of dough from each of 8 lumps (gets me my 24 and keeps them even sized).
23. Forming each individual roll is an art you'll have to practice. I keep a small bowl of flour available to "dip and flip" each bit of dough into to make it easy to form. Take the bit of dough, form a circle with your fingers using the index finger and thumb, then with the other hand push the bit of dough up from the bottom through your finger circle, tightening it up so you have to force the dough through. This will stretch and smooth the ball. Repeat this several times, rotating the dough ball each time, then pinch the formed ball off at the bottom.
24. If you're struggling with forming the rolls above, try flouring the dough bits well and then roll the dough bit around between your palms to form the ball. You can practice the other technique as you try the recipe a few times.
25. Place the formed rolls in a greased pan (I grease with real butter) evenly spaced. I use a cookie sheet and evenly space the rolls 4 in a row.
26. Cover with a clean kitchen towel and let the formed rolls rise in a warm spot for about an hour (until about double in size). I preheat my oven to 350 and set the rolls on the stove top after covering for my nice warm space.
27. After allowing to rise, BAKE for about 14 minutes at 350 (or until medium browned on top). It's important to preheat first!
28. Remove from oven (keep rolls in pan) and very lightly baste with melted butter, cover and let cool (around 30 minutes), then enjoy!
29. You won't taste a better yeast roll! You can use this recipe for the start of cinnamon rolls too.