- In a large bowl stir together 2 cups of the flour and the yeast. In a small saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts; add to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).
- Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, depending on what shape of roll you want to make, lightly grease a 13x9x2-inch baking pan, baking sheets, or muffin cups.*
- Shape the dough into 24 balls or desired rolls and place in prepared baking pan, sheets, or in muffin cups.** Cover and let rise in a warm place until nearly double in size (about 30 minutes).
- Preheat oven to 375 degrees F. Bake for 12 to 15 minutes for individual rolls or 20 minutes for pan rolls or until golden. Immediately remove rolls from pans. Cool on wire racks.
- Makes 24 rolls.
From the Test Kitchen
Use baking sheets for Butterhorns, Rosettes, and Parker House Rolls; use muffin cups for Cloverleaf Rolls.
Cover shaped rolls loosely with plastic wrap, leaving room for rolls to rise. Chill 2 to 24 hours. Uncover; let stand at room temperature 30 minutes. Bake as above.
Whole Wheat Dinner Rolls:
Prepare as above, except substitute 1-1/4 cups whole wheat flour for 1-1/4 cups of the all-purpose flour that is stirred in at the end of step 1.
Rye Caraway Dinner Rolls:
Prepare as above, except add 2 teaspoons caraway seeds to milk mixture and substitute 1-1/4 cups rye flour for 1-1/4 cups of the all-purpose flour that is stirred in at the end of step 1.
Buttermilk Dinner Rolls:
Prepare as above, except substitute 1 1/4 cups buttermilk for the milk and use only 1 egg.
Hamburger or Hot Dog Buns:
Prepare Dinner Rolls as above, except divide dough into 12 pieces. Cover; let rest 10 minutes. For hamburger buns, shape each portion into a ball, tucking edges under. Place on a greased baking sheet. Using your fingers, slightly flatten balls to 4 inches in diameter. For hot dog buns, shape each portion into a roll about 5-1/2 inches long, tapering ends. Place on a greased baking sheet. Continue as directed. Makes 12 buns.
Onion Dinner Rolls:
Prepare as above, except add 1/3 cup chopped green onion or snipped fresh chives to milk mixture in step 1.
Nutrition Facts (Dinner Rolls)
- Per serving:
- 132 kcal cal.,
- 4 g fat
- (2 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 26 mg chol.,
- 127 mg sodium,
- 21 g carb.,
- 1 g fiber,
- 3 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet