- make this recipe
- user reviews (11)
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1
cup whole milk
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6
tablespoons butter (room temperature)
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1
package active dry yeast
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1/4
cup warm water (105 degrees F to 115 degrees F)
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2
eggs, lightly beaten
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3
tablespoons sugar
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4
- 4 1/4
cups all-purpose flour (not unbleached)
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1
tablespoon kosher salt
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Melted butter
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Softened butter
1. Heat the milk to 120 degrees F to 130 degrees F; add the butter and set aside to cool to room temperature. Meanwhile, in a large bowl dissolve yeast in warm water. Add cooled milk, eggs, and sugar to dissolved yeast and stir to blend. With a wooden spoon stir in 2 cups of the flour and the salt; stir until smooth. Add 2 cups of remaining flour, 1 cup at a time, stirring vigorously for 3 to 5 minutes until the dough is smooth and elastic and only slightly sticky. (Only if needed, after 3 minutes of stirring and dough is overly wet, stir in 1 tablespoon flour at a time.
2. Cover the surface of the dough with lightly oiled plastic wrap. Cover the top of the bowl with a second piece of plastic wrap. Let rise until doubled (1 to 2 hours).*
3. Lightly butter 24 muffin cups. Gently press the dough to deflate. With lightly buttered hands pinch off generous 1-inch pieces of dough. Fold the dough over, turning and tucking the edges to form a ball. Pinch the seam together to seal. Dip in melted butter and arrange three dough balls in each muffin cup. Let rise until fully doubled (about 1 hour).
4. Heat oven to 400 degrees F. Bake rolls for 20 to 25 minutes or until well-browned. If needed, to prevent overbrowning, cover rolls with foil during last few minutes of baking. Remove from oven. Brush with softened butter. Return to oven for 1 to 2 minutes.
5. Remove rolls immediately from cups to a wire cooling rack. Let cool about 5 minutes before serving. Makes 24 dinner rolls.
- Tip * For extra-light rolls, let the dough rise a second time (1 to 2 hours) before shaping.
- Calories 163,
- Protein (gm) 3,
- Carbohydrate (gm) 18,
- Fat, total (gm) 9,
- Cholesterol (mg) 39,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 2,
- Vitamin A (IU) 243,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 306,
- Potassium (mg) 51,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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I baked these rolls and were delicious. These would be great with a cheeseburguer pasta!
4/27/2011 12:16:28 PM Report AbuseI learned to make these from my mother yrs ago. We could mix them the night before and wrap the dough in wax paper and but in a buttered bowl and put in the fridge. Take dough out the next day and let it raise. It could take a bit longer for the first raise since the dough is chilled.
11/9/2010 08:02:30 PM Report AbuseI plan to try this recipe because as a kid in 4th grade I used to smash light chocolate ice cream between 2 warm rolls & this memory was just awesome! Can't wait to try making these yummy yeast rolls! Thanks for this recipe!!
11/9/2010 12:06:27 PM Report AbuseThe texture was smooth, next time I will reduce the salt to 2 teaspoons as 1 T. was too much, and I added 1 T. of sugar. Sprayed the tins with spray canola oil for easy release. If the rolls had no flavor add the extra 1 Tablespoon of sugar as I did, and don't forget to put in at least 2 teaspoons of salt. I did use the Kosher salt.
6/29/2010 11:03:10 AM Report AbuseFor those who had trouble, you can mix and knead the dough in your kitchenaid or bread machine. Also, if your dough is sticky, add more flour. Water/milk temp should be 110-115 degrees. Let the eggs come to room temperature.
1/11/2010 01:39:56 PM Report Abuse