Tuesday, January 10, 2012

Dinner Rolls

This is my favorite roll recipe because it is so versatile. By using the same recipe you can mold the dough into different shapes to give it variety like: Crescent rolls, Bow-Knot rolls, and Pan rolls.

(Makes 24 lg. rolls)
1 1/2 cups very warm water
2 eggs
1 cube butter, softened
5 cups bread flour
6 tablespoons dry, instant milk
6 tablespoons sugar
3 teaspoons salt
2 pkgs Rapid rise yeast

Directions:
Combine the warm water and sugar together in the mixing bowl. Stir until sugar is dissolved. Sprinkle the yeast on the top of the water. Let stand 5 minutes to "proof" your yeast. After the yeast has become foamy add the remainder of the ingredients. Knead the dough either by hand or in a mixer until gluten has formed and dough feels elastic. Allow dough to rise until doubled approximately 1 hour. Roll out dough to desired shape and size. Let rise again for an additional 30-40 minutes.  Bake at 350 degrees for 12-15 minutes until lightly browned. Enjoy!

No comments:

Post a Comment