Sunday, November 29, 2009

Easy Dinner Rolls

These rolls have become a stand-by for me. They are easy to make and are a favorite with everyone. The dough is sinilar to a brioche with eggs, butter and sugar. The dough is made ahead, which is very convient. There is also no kneading This is a good recipe for someone who is afraid of baking with yeast.

Easy Dinner Rolls

1 cup warm water (105º F to 115º F)
2 packages active dry yeast or 5 teaspoons if using bulk
1/2 cup butter, melted (1 stick)
1/2 cup sugar
3 eggs
1 teaspoon salt
4 to 4 1/2 cups all-purpose flour
melted butter (optional)

Combine yeast and warm water in a large bowl. (The water should be warm enough to stick your hand in and be comfortable). Let the mixture stand until yeast is foamy, about 5 minutes.

Stir in sugar, butter, eggs and salt. Beat in flour 1 cup at a time until dough is too stiff to mix. Dough should be pulling from the edge of the bowl. Some flour may not be needed. Cover and refrigerate for 2 hours or up to 4 days.

Grease a 9x13 pan. Turn the chilled dough out onto a lightly floured surface. Divide dough into 24 equal pieces. 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.

Preheat oven to 375º F. Bake until rolls are golden brown, about 20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.

1 comment:

  1. Alice thought these were the best part of Thanksgiving!