- In a large mixing bowl stir together 2 cups of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry 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 the dough into a ball. Place in a lightly 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 wish to make, lightly grease baking sheets or muffin cups.
- Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
- Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Immediately remove rolls from pans. Cool on wire racks. Makes 24 to 36 rolls.
From the Test Kitchen
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.
On a lightly floured surface, roll each portion of the dough into a 12-inch circle. Brush with melted butter or margarine. Cut each circle into 12 wedges using a pizza cutter or sharp knife. To shape, begin at the wide end of a wedge and loosely roll toward the point. Place point side down, 2 to 3 inches apart, on prepared baking sheets.
Divide each dough portion into 16 pieces. On a lightly floured surface, roll each piece into a 12-inch-long rope. Tie in a loose knot, leaving 2 long ends. Tuck top end under roll. Bring bottom end up and tuck into center of roll. Place 2 to 3 inches apart on prepared baking sheets.
Parker House Rolls:
On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Cut dough with a floured 2-1/2-inch-round cutter. Brush with melted butter or margarine. Using the dull edge of a table knife, make an off-center crease in each round. Fold each round along crease with large half on top. Press folded edge firmly. Place rolls 2 to 3 inches apart on prepared baking sheets.
Divide each portion of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Using a muffin tin, place 3 balls in each muffin cup, smooth sides up.
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 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:
- 114 kcal ,
- 3 g fat
- (2 g sat. fat ,
- 25 mg chol. ,
- 103 mg sodium ,
- 18 g carb. ,
- 1 g fiber ,
- 3 g pro.