Monday, November 8, 2010

Dinner Rolls

 This recipe is from my Betty Crocker cookbook. They are melt-in-your-mouth delicious!

Dinner Rolls
Printable version here

3 1/2 to 3 3/4 cup all-purpose or bread flour
1/4 cup sugar
1/4 cup butter or stick margarine, softened
1 tsp. salt
1 pkg. regular or quick active dry yeast (2 1/4 tsp.)
1/2 cup very warm water (120º-130º)
1/2 cup very warm milk (120º-130º)
1 large egg
Butter or margarine, melted, if desired

1. Mix 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast in large bowl. Add warm water, warm milk, and egg. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.

2. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. (Or, knead 5 minutes in stand mixer with dough hook) Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched. (Hint- to make a warm place for the dough to rise, turn on oven for a few minutes while you are mixing the dough. Turn it off once it's slightly warm.)

3. Grease rectangular 9x13 pan with shortening.

4. Gently push fist into dough to deflate. Diving dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with butter (optional). Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double. (I remove it from the oven a few minutes before it's done rising, so I can preheat the oven for baking)

5. Heat oven to 375º.

6. Bake 12-15 minutes or until golden brown (mine take around 15). Serve warm or cool.

You can click here for more options, including how to make these using a bread machine.

**Pictures of making them:

Here's the dough after step 2, when it's done with the first rise

Step 4, I placed the dough on my pastry mat and pushed gently to deflate

I cut the dough (with my pastry cutter) into 15 pieces, then you pinch the ends together on the piece of dough, so you have one flat, smooth side (the top) and one side with the pinched ends (the bottom).

The rolls after the 2nd rise, just about to bake

Why I love them? They're inexpensive, they make a good amount (enough for my bread-loving family, with some left over), I find them fun to make, and they're just flat out delicious!

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