Old-fashioned Rolls
This recipe is the one we have used when we've made dinner rolls for family gatherings. The recipe is from The Good Housekeeping Illustrated Cookbook p. 439.
Yield: 24 small or 12 large rolls
Oven temperature: 400 degrees F.
Description: very moist and very flavorful
Suggestions: don�t over bake
Ingredients
1/3 cup sugar |
1 cup milk |
1 1/2 teaspoon salt |
1/4 cup butter |
2 packages active dry yeast |
2 eggs |
4 1/2 to 5 1/2 cups all-purpose flour |
melted butter |
Directions:
In large bowl, combine sugar, salt, yeast and 1 ½ cup flour.
In 1-quart sauce pan, heat milk and butter until very warm (120 to 130 degrees F.)
With mixer at low speed, gradually beat liquid into dry ingredients.
At medium speed, beat 2 minutes, occasionally scraping bow with rubber spatula.
Note: we have mixed this batter by hand and it works out fine.
Beat in eggs and about ½ cup flour to make a thick batter.
Continue beating for 2 minutes.
Stir in flour (2 to 2 ½ cups) to make a soft dough.
On lightly floured surface, knead dough until smooth and elastic … about 10 minutes.
Shape dough into ball.
Place dough ball into large greased (oiled) bowl.
Turn dough to oil the top.
Cover; let rise in warm place until doubled … about 1 hour.
Punch down dough.
Transfer to lightly floured surface; cut in half; let rest 15 minutes.
Cut each half into 12 (or if you want large rolls, 6 pieces)
Place 2 inches apart on greased cookie sheet.
Cover; let rise until doubled, about 30 minutes.
Note: I usually dip the edge of each roll in melted butter so that when the rolls “bump” into each other they have a thin buttery covering between them.)
Preheat the oven to 400 degrees F.
Brush rolls with melted butter.
Bake 10 minutes or until golden.
Cool slightly on wire racks.
Serve warm.