seriously good dinner rolls

[towerclimber]

I thought I saw someone asking about dinner rolls recently and I wanted to share this recipe, they are so soft and delicious, I cannot remember where I got this recipe, but we love it and I make them quite often.

2 cups whole milk, can use 2% but whole is best.
1/2 cup (+ 1 Tablespoon sugar, divided)
1/3 cup ( 5 1/3 Tablespoon butter)
2 teaspoons kosher salt
2 packages active dry yeast (or 4 1/2 teaspoons) instant
2/3 cup warm (105-115 degree water)
8-9 cups all purpose flour
3 beaten eggs

Combine milk, 1/2 cup sugar, butter and salt in medium saucepan. heat over medium heat just until butter melts, remove from heat and let cool to lukewarm.

disolve yeast and the 1 tablespoon sugar in the 2/3 cup warm water. let stand 10 minutes.

In large mixing bowl, combine 3 cups flour and add cooled milk mixture.
Beat on low for 30 seconds scraping bowl, then add yeast mixture and beat on high for 3 full minutes.
stir in beaten eggs.

stir in as much of the remaining flour needed to make a soft dough. ( I rarely use 9 cups, but just depends..) the dough should be quite soft, will come away from sides of bowl, but will still feel sticky to your finger.
no worries, it firms up during rising...I tend to hand mix just enough flour to get it to just pull from sides, then add remaining flour needed on the bread board so I don't add too much. you want these to be light.

place bowl in a warm place and cover. allow to rise 1 hour (this dough rises slow for me in the winter...)

Punch dough down.
Lightly flour bread board and turn dough onto surface and knead a few times.
divide in half.

spray two 9 x 13 glass pans with cooking spray.

Roll first portion of dough into rectangle and then cut into 12 equal size pieces. shape each into a ball and place into pan.

Half of the dough makes 12 large rolls, so you can make them smaller.
(I typically take the other half and make scrumptious cinnabon type rolls with it.. will post that recipe if anyone wants it)

Cover rolls and let rise in warm place 30-60 min's.

Preheat oven to 375 degrees
Bake 15- 18 minutes or until golden brown.
when done rub a stick of cold butter/margarine over the tops of the rolls.

these are sooo good!

My wife has wanted to make bread for awhile now but has been afraid to do it.

I think that this is going to be a good exercise for us both! gonna try it tomorrow! :)
thanks!

[luvmyvet]

Towerclimber,

it sounds like your wife would be new to breadmaking?

if so, I have what I call a no-fail yeast batter bread recipe that is great for firstimers (and this oldtimer too, lol)...

folks new to bread making tend to give up if the bread doesn't turn out well for them, it's always good to have successes at first of course, but either way the more you make it the easier it gets and flour is cheap enough (at the moment) to make it worth getting the practice for the future.

let me know and I will post it, I did a search and looks like I haven't posted it on this forum..

[joyfulheart]

I'm not towerclimber, but would LOVE it if you would post the recipe!

I've been failing at breadmaking for nearly 20 years... I'm not the greatest in the kitchen. LOL

[Snowsquaw]

Luvmyvet- I would love to try your first timer one...

I have used a bread machine forever but want to try the old fashioned way! thanks.

[luvmyvet]

ok, here is the recipe...I post it at most every forum I visit, lol, so apologies if this is a repeat...

This recipe is very forgiving, quick, adaptable and is yummie for a quick yeast bread. I found it when having a bad bout of carpal tunnel that kept me from kneading the dough...

Batter Yeast Bread recipe, (no kneading)
makes two loaves
Ingredients:

• 6-1/2 cups all purpose flour ( I have used different types, half fresh ground, half all purpose, all bread flour, etc)
• 2 packages active dry yeast (I use about 2 1/2 Tablespoons instant)
• 3 tablespoons sugar
• 1 tablespoon salt
• 3 cups warm water
• 2 tablespoons butter (can substitute, marg./oil/olive oil)but will give a bit different taste/texture)
• More butter for the top after baking

Preparation:

In a large bowl, combine 3-1/2 cups flour, yeast, sugar and salt; mix well.
Add the warm water and 2 tablespoons butter; blend at low speed until combined, then beat 3 minutes at medium speed.

Gradually stir in rest of flour by hand to make a stiff batter. (it isn't really stiff, more like a very thick cake batter)

Cover and let rise until double, about 1/2 hour.

Stir down batter and spread in two greased 9x5-inch loaf pans.

Cover and let rise until batter reaches the tops of the pans, about 20-30 minutes.
Bake in preheated 375 degrees F oven for 35-40 minutes until golden brown and firm.
Remove from pans and brush tops with butter.

Can use olive oil, and add herbs, rosemary, whole/chopped garlic is quite good or garlic/ italian seasonings.
I have fun with the recipe.
If not in a hurry I let it rise twice before putting in pans for the final rise, it helps make a tighter "crumb"
the top doesn't get dark nor do you want it to, if unsure if bread is done, flip one out of the pan, knock on the bottom, if sounds hollow, it's done.
Let me know how it turns out for you.

[scg]

Bump!

[Leigh19717]

bump, thank you from both my bumps on the back

Tomorrow is my birthday and I think I will be cooking up these! YUM!

[luvmyvet]

am happy that some people plan to make the rolls, they really are good and so are the cinnamon rolls, it's in the 80's or I would make them myself.

Happy Birthday Leigh!