Homemade Dinner Rolls
Makes 2 dozen rolls
I love homemade bread, but I do not always have the time to make it. Using a heavy-duty standup mixer, one of the most useful presents I ever received (thanks, Mom), or a bread machine makes the task quicker and easier. This recipe comes from a cookbook that came with my mixer, with a few adjustments I made to suit my tastes. If you do not have a heavy-duty mixer, the rolls can easily be made by hand, adjusting the kneading time accordingly.
- 1 cup milk
- 1/2 cup water
- 1/2 cup butter, preferably unsalted
- 4-5 cups all-purpose unbleached flour
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 2 packages active dry yeast
Combine milk, water and butter in small saucepan. Heat over low heat until liquids are very warm (120 - 130° F). Alternately, heat in microwave in a microwave-safe container.
Place 3-1/2 cups of the flour in the mixer bowl with the sugar, salt and yeast. Stir to combine. Add warm liquid and mix until thoroughly combined. Gradually add the remaining flour, mixing and kneading with each addition, until dough is no longer sticky. Continue kneading until shiny and elastic.
Place dough in a greased bowl; cover with greased plastic wrap and a heavy towel. Place in warm, draft free area and let rise for 15 minutes.
Turn dough onto a floured board. Shape into 24 equal pieces. Form each piece into a ball and place on a greased baking sheet, about 2 inches apart, or in greased muffin pans. With kitchen shears or clean scissors, cut just the tops of each ball in half, then in quarters to make a cloverleaf effect. Cover; let rise in a warm (90° F) oven for 15 minutes.
Preheat oven to 425° F. Bake rolls for 12 minutes or until done. Remove from pans and cool on wire rack. (Hot rolls can be brushed with melted butter before cooling.)
Notes: Extra rolls can be frozen for up to three months. Wrap in foil, frozen or thawed, and reheat in the oven. Alternately, wrap thawed rolls in paper towels and reheat briefly in the microwave.