Tuesday, November 29, 2011

World's Best Dinner Rolls

I did not name these.  But they are pretty darn good.  I am not the best bread baker, but mine came out beautifully, and HUGE!  They kept rising more and more.  I am always afraid of yeast, and have had what I deem as a few not so great turnouts with recipes.  But these didn't give me an ounce of trouble.

These have about the perfect texture for what I personally like in a dinner roll.  The amount of salt was fabulous and the sweetness was about right on.  So, pretty darn good, and pretty darn easy too.  I liked these better than the Texas Roadhouse knock off rolls.  It was the best roll I have had in a really long time... so might just be the "World's best dinner Roll".  You be the judge.

Recipe from:  ourbestbites
  • 2 c. whole milk (if you’re in a pinch, you can use 2%, but whole is best. Don’t use 1% or skim)
  • 1/2 c. + 1 Tbsp. sugar, divided
  • 1/3 c. (5 1/3 Tbsp.) butter
  • 2 tsp. Kosher salt
  • 2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
  • 2/3 c. warm (105-115-degree) water
  • 8-9 c. all-purpose flour
  • 3 beaten eggs

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts.
Remove from heat. Allow to cool to lukewarm. (Put pot in a bowl full of ice cubes to cool faster) Don't skip this cooling or you can kill the yeast.

While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn’t bubbled, you’ll need to repeat this step–moving on so yeast can be activated properly.
In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
Add beaten eggs.
Stir in as much remaining flour as needed to make a soft dough. This dough will still be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Mine took 8 1/2 cups.  It will firm up some during the rising process.  Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour, or more, if you forget or get busy like me.

Punch down dough.  Flour your work surface and turn dough out onto surface. Divide in half.
Spray 2- 9×13 glass pans with cooking spray. I used a huge heavy bottomed pan for most of them, and a round cake pan for the last of the dough.  Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. A pizza cutter works great for this.  Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.
Cover with a clean cloth and allow to rise in a warm place for about 30 minutes, or longer is fine too :). When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.
Bake for 15-18 minutes or until golden-brown.
When done, remove from oven. Rub a stick of cold butter over the tops of the rolls and eat one while it's hot!

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