Monday, November 26, 2012

Classic Dinner Rolls


This is going to be short and sweet.

Classic Dinner Rolls
Printable Version

2 - 2 1/4 cups unbleached all purpose flour
1 envelope yeast (2 1/4 tsp)
2 TB sugar
1/2 tsp salt
1/2 cup milk
1/4 cup water
2 TB butter

Combine 3/4 cup flour, yeast, sugar and salt in a large bowl. Heat milk, water and butter until warm (120 - 130' F). Add to flour mixture. Beat 2 minutes at medium speed, scraping down the sides of the bowl occasionally. Add 1/4 flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.

On a lightly floured surface, knead until smooth and elastic, about 8 - 10 minutes. Cover, let rest 10 minutes.

At this point, you can place the dough in a lightly covered bowl (wiped down with a little oil) and put in the fridge until you're ready to continue...whether it's later that day or the next day. 

Divide dough into 12 equal pieces and shape into balls. Place in greased 8" round pan (I used a cast iron skillet). Cover and let rise in a warm, draft-free place until doubled in size, about 30 minutes (if you stored the dough in the fridge, it'll take a little longer for the dough to rise).

Bake in a preheated 375' oven for 20 minutes or until done. Remove from pan and if desired, brush with melted butter.

Enjoy!

BTW..when a recipe is found in the coupon section of your newspaper, who gets credit for it? Based on the highlighted ingredients, it's either from King Arthur, Fleischmann's or Land O Lakes. 

1 comment:

  1. What a great idea, to bake it in a cast iron pan, it would keep it warm for quite a while. Once again, wishing I had two ovens at Thanksgiving, sigh.

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