The first time I made these, Dave asked me if I got a recipe from a local restaurant. The second time I made them, he said they were better than the ones at the restaurant. I'll take it. These rolls are so good--soft and fluffy on the inside, covered by a perfectly buttery shell--not quite a crust, but enough of a crunchy edge that gently yields to a perfect dinner roll inside. And since it's built in thirds, you don't even have to disturb that perfect exterior--just break apart, slather with creamy butter and munch away. And all done in 60 minutes.
Hot from the oven and ready for dinner in an hour, these rolls are delicious and perfect. I'm so glad I found them and perfected the technique in time to add to my Thanksgiving menu. Kate at I Heart Eating shared this recipe for dinner rolls and a slightly different method than I've used before for yeasted bread. A quick simmer of milk and butter before adding the flour and other ingredients, then two short rises, bake and there you have it: fresh from the oven dinner rolls that your guests will think you slaved over. Make them this weekend, cool completely and toss in a zip-top bag to freeze. Take them out and reheat in the oven while your turkey rests. Impressive, huh?
Quick Homemade Dinner Rolls
1/4 cup milk
1/4 cup butter, divided
2 Tablespoons sugar
3/4 cup warm water (105-115 degrees F)
2 1/2 to 3 cups flour
3 1/2 teaspoon instant yeast
1/2 teaspoon salt
In a medium saucepan, combine milk, 2 Tablespoons butter, and sugar. Stir to combine and heat over low heat until butter is melted and sugar is dissolved. Cool to between 100 and 105 degrees F.
Add milk mixture to the bowl of a stand mixer fitted with the dough hook attachment. Add warm water and stir to combine. In a medium bowl, whisk together 2 cups flour, yeast and salt. Add to milk mixture and stir on low until combine for about a minute.
Continue to stir on low and gradually add remaining flour, mixing until incorporated and dough pulls cleanly from the sides of the bowl.
Knead with the dough hook, on low, for another 2 minutes. The dough will be smooth, elastic and mildly sticky. If dough is too sticky, add a bit more flour. If too dry, add water 1 Tablespoon at a time.
Turn dough out into a lightly greased bowl, turning to coat the dough. Cover and let rise in a warm area for 15 minutes.
Turn dough out onto a lightly floured surface and divide into 12 equal portions. Roll each portion into a ball and divide each ball into 3 pieces. Roll each of those three pieces into a ball, then place in a lightly greased muffin cup. Repeat with remaining dough.
Cover and let rise a second time for 15 minutes.
After second rise, bake at 425 degrees F for 12-15 minutes. While rolls bake, melt remaining butter and set aside.
Remove rolls from oven, brush with melted butter and transfer to wire racks to cool slightly before serving. Or cool completely and transfer to an airtight container or zip-top bag and freeze. To reheat, remove from freezer and arrange on an ungreased baking sheet. Bake at 400 degrees for 10-12 minutes to heat through before serving.
Makes 12 dinner rolls.
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