Perfectly Easy Dinner Rolls
photo by Sharlene~W
- Ready In:
- 2hrs 15mins
- 1 cup warm water (105 F to 115 F)
- 2 (1/4 ounce) packages active dry yeast (4 1/2 teaspoons)
- 1⁄2 cup butter, melted
- 1⁄2 cup sugar
- 3 eggs
- 1 teaspoon salt
- 4 - 4 1⁄2 cups all-purpose flour
- additional melted butter (optional)
- 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.
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This recipe produces soft, light, rich dinner rolls. The only deviation I have made is on occasion I have substituted room-temperature sour dough culture for the water. It may need a tad more flour or water depending on the atmospheric gods. My family loves these rolls. I have made larger rolls (75 grams) for sandwiches. My husband loves sandwiches with these rolls.
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.
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I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.