Dinner Rolls
Dinner Rolls
4-4½ C. flour
1 pkg. active dry yeast
1 C. milk
1/3 C. sugar
1/3 C. margarine, butter or shortening
1 t. salt
2 eggs
In a large mixer bowl combine 2 cups of the flour and the yeast. In a saucepan heat milk, sugar, butter and salt just till warm and butter is almost melted; stir constantly. Add to flour mixture; add eggs. Beat at low speed of electric mixer for ½ minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately still dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till double (about 1 hour).
Punch down; divide dough in half. Cover; let rest 10 minutes. Shape into desired rolls.* Cover; let rise till nearly double (about 30 minutes). Bake in a 375˚ oven for 12-15 minutes or till golden.
Note: I usually shape my rolls into Butterhorns. To make butterhorns, spray baking sheets with non-stick spray. On a lightly floured surface roll each half of dough into a 12-inch circle. Brush with melted butter. Cut each circle into 12 wedges. To shape, begin at wide end of wedge and roll toward point. Place, point down, 2-3 inches apart on baking sheets. Let rise and bake as directed.
Makes 24-30 rolls
