I love bread. Well, actually I guess you could more accurately say that I love carbs. Bread, pasta, pastries-I swoon. It’s probably a good idea to pair your dinner rolls with a tasty (and maybe) healthy soup or salad. But I’m not the food police, so you do as you please.
These were quite good although they didn’t rise quite as much as I think they should have. I suspect it is because in the original recipe I was following it called for all milk (not water) and didn’t have you dissolve the yeast before mixing up the dough. I’m not a food scientist, or expert baker, but in my experience it helps to activate the yeast by dissolving it in warm water and a little sugar before you begin making the dough. So I’ve adjusted this step in the recipe below. Enjoy!
Dinner Rolls, makes 20-24
Needed: 1/4 cup warm milk, 1 package active dry yeast, 3 tablespoons sugar, 3/4 cup melted (and slightly cooled butter, 1 cup milk, 1 tablespoon salt, 3 eggs, 4 1/2 cups flour.
Stir the yeast into the water and add a pinch of sugar, allow this to sit for 1 minute. In a kitchen aid mixer (using the dough hook) bowl add all the ingredients and mix on low until everything is just combined. Beat on medium for 4-6 minutes until dough is elastic-like. You can also do this by hand, stirring it all together then kneading for 6-8 minutes.
Place in a lightly oiled bowl, cover and allow to rise for 1 to 1 1/2 hours (until dough looks doubled in size). On a floured surface divide the dough into 20 to 24 even pieces and shape into balls. Place these on a greased or parchment paper lined baking sheet. Allow them to rise, covered, for a second time for another hour.
Melt some butter and generously brush it on the rolls, sprinkle on some course sea salt. Bake at 350 F for 35-40 minutes. Enjoy warm with a little more butter. If you like butter. If you don’t… well…