Sunday, April 29, 2007

Sweet Dinner Rolls

These are our little family's favorite dinner rolls. As I made them this morning Olivia was waiting in the kitchen salivating. She kept coming in to see if they were done. Finally she got to take a bite and she told me how good they were. They are pretty simple too and the recipe makes just 16 good sized rolls, again not too many. Joey will have most of them eaten before he goes to bed tonight. I like to roll them in crescents, but you could really do any shaped roll. I've even just rolled them into balls. There is something about pulling a crescent roll apart that makes them taste better for some reason. This time I made them with bread flour because I had some around. It makes the rolls chewier and softer. Oh wait, Joey has already eaten 4!

Sweet Dinner Rolls

1/2 c warm water (110 degrees)
1/2 c warm milk
1 egg, lightly beaten
1/3 c butter, very soft
1/3 c sugar
1 tsp salt
3 1/4-3 3/4 c all purpose flour or bread flour
1 package active dry yeast (2 1/2 tsp)

Soften yeast in the warm water with about 1 Tbls of the sugar. About 5-10 min.

Warm the butter and the milk together and then let cool to lukewarm. If it is too hot it will kill the yeast.

Add the butter, milk, sugar, and lightly beaten egg. Stir until combined.

Add 1 1/2 c flour and the salt. Beat with an electric beater or the dough hook on a stand mixer.

Add the remaining flour in 1/2 cups stirring with a wooden spoon or use the dough hook on a mixer. I usually use about 3 1/4 c total on this recipe.

When a lumpy, sticky, mass is formed, turn it out onto a lightly floured surface. Let it rest 10 min before kneading to let some of the flour absorb. (You end up using less this way)

Knead for 6-8 min.

Place in a greased bowl and turn once to coat. Cover with a clean kitchen towel and let rise in a warm place 1 hour or until doubled.

Punch down dough and let it rest for 10 min. Divide dough in two pieces. Roll one half into a 12 inch circle. Cut into 8 wedges. Roll wedges starting at the wide end; roll gently, but tightly.

Place point side down on a ungreased cookie sheet. Repeat with the other half of the dough.

Cover and let rise for 1 hour.

Preheat the oven to 375 degrees. Bake for 12-15 min, until golden. Let cool on wire racks.


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